Zucchini and Tomato Bake

Use up that summer squash and zucchini!

Garlic Parmesan Zucchini and Tomato Bake

Source: http://ifoodreal.com/garlic-parmesan-zucchini-and-tomato-bake/

Serves six

Ingredients:

2 large or 2.5 lbs of zucchini, cut into quarters

10 oz cherry tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves

1/2 cup parmesan cheese, shredded

1 tsp basil/thyme/oregano, dried

3/4 tsp salt

1/2 tsp black pepper

1/3 cup parsley or basil, finely chopped

cooking spray

Preparation:

1. Preheat oven to 350 degrees F and spray 8x8 or 9x11 baking dish. Set aside.

2. In large mixing bowl, add all ingredients, except parsley/basil and stir to combine. Transfer to the prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes for well-cooked vegetables. Remove from oven and garnish with parsley/basil. 

Tortellini with White Beans, Tomatoes and Kale

This makes a great meal packed with all sorts of nutrients! 

Tortellini with White Beans, Tomatoes and Kale

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 5 cups fresh kale or Swiss chard, chopped
• 1/3 cup water
•  6 plum-type tomatoes, diced, or 2 - 14.5oz. cans of diced tomatoes
• Two 9-ounce packages of tortellini
• 1 - 15oz. can Great Northern or Cantellini beans, rinsed and dried
• Crushed red pepper
• Salt
• Pepper
• Parmesan or Romano cheese, grated or shredded

Recipe

1. Heat olive oil in large skillet over medium heat; add minced garlic and cook two minutes.
2. Add kale and water, cover and simmer until wilted, about 20 minutes.
3. Meanwhile, cook tortellini as directed on package, coat with a bit of olive oil and set aside.
4. Once kale is wilted, add tomatoes, re-cover and cook for an additional 10 minutes.
5. Add beans and simmer for additional five minutes until beans are warmed.
6. Add tortellini to veggies and mix thoroughly; add salt, pepper, and crushed red pepper to taste.
7. Enjoy topped with Parmesan or Romano cheese!