Zucchini Tomato Bake

Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.

In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. Stir to combine.

Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.

Remove from the oven, garnish with basil or parsley and serve warm.

Notes
Store: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
Cheese: Instead of Parmesan , you could use mozzarella or another melty cheese like cheddar.
Dairy free: Omit cheese, or replace the Parmesan with your favorite vegan melty cheese and or a generous sprinkle of nutritional yeast.
To reduce how ‘runny’ larger tomatoes are: You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish.