Looking for an easy way to get kids to eat their vegetables? This recipe from the Veggiecation Program uses popular summer veggies that you can grow in your garden or find in abundance at your local supermarket or farm stand. Even the pickiest eaters will enjoy the fresh taste of the tomatoes and the zucchini. Even better, get your little one to help you prepare the dish, involving them in the process and thereby making them more likely to want to eat what they helped to create.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 5 servings
Ingredients:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 plum tomatoes, sliced into 1/4-inch rounds
- 1 garlic clove, minced
- 1/2 tsp oregano
- 2 tbsp olive oil
- 1/4 cup flat leaf parsley, chopped
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Preparation:
- Preheat oven to 350 degrees.
- In a bowl, toss the zucchini and tomatoes with the garlic, oregano, olive oil, parsley, salt and pepper.
- In an oiled baking dish, arrange the zucchini in overlapping rows. Then arrange the tomatoes on top of the zucchini.
- Sprinkle the Parmesan cheese on top of the tomatoes.
- Bake for 35 minutes.
- Cool in the pans on a rack for 20 minutes. Remove the bread from the pans and cool.
