Who loves Summertime?!?! This is the best time of the year for fresh garden veggies. PLUS, this Parmesan Squash & Tomatoes recipe can be a Keto recipe or not. Just exchange the yellow squash for zucchini squash and add less or no tomatoes. And the Parmesan cheese is definitely Keto with 1 tablespoon of Parmesan Cheese (Grated) which has about 0.2 grams of carbohydrates.
Every year my family plants a garden which begins in February, because the first veggie that we plant are onions.
It is so rewarding to plant a seed or a plant and watch it grow into a plant that produces vegetables. These are vegetables that we can grow at home with no chemicals, plus no shopping at the local supermarket which is a big extra benefit.
Growing your vegetables or fruit takes your time, work and a little patience, but the rewards are huge.
Besides the benefits of growing your own food, a garden as many other benefits:
- family time
- Sunshine (plenty of Vit. D)
- less screen time for the family
- a sense of accomplishment
- getting in the dirt and getting dirty which kids love to do
- fresh air
- teaching your children about life sustanability
- exercise and plenty of it
- science lessons (for homeschoolers)
- therapy, gardening is therapy for our mental health that most people do not realize. So, it can reduce anxiety and stress levels (or it has for me 🙂 ) Especially, for little Gabe, lol
But, back to this delicious recipe. Due to the big harvest of squash and tomatoes we bake this recipe quite often. It has only a few ingredients.
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Parmesan Squash & Tomatoes
- cherry tomatoes
- squash (any kind, yellow or zucchini, etc.) for Keto add zucchini and no yellow squash
- parmesan cheese or parmesan/romano cheese
- olive oil
- black pepper and salt
Directions: (scroll down for a printable version of the recipe)
- Gather all of your ingredients and preheat your oven to 350 degrees.
2. Dice up your squash. I like to cut up my squash in smaller pieces, because I like my squash really done almost black lol 🙂 However, you can cut up the squash any size or way that you would like it.
- Note for Keto or low carb dieters, replace the yellow squash for zucchini and reduce tomato amount or completely leave them out of the recipe, but a few won’t hurt. 🙂
3. Spread the squash and tomatoes onto a greased baking or cookie sheet. Pour the olive oil over the veggies and mix up.
Sometimes I’ll spray my pan with a little oil, but after you add the olive oil and mix it up with the veggies they won’t stick. So, spraying the pan is really optional.
4. Place your pan into the oven and bake for 30 minutes. Then, pull the pan out of the oven and sprinkle over the Parmesan or Parmesan/Romano cheese on top of the squash and tomatoes. Place pan back into the oven for approximately 20 minutes.
5. How long you leave on the cheese to bake is really up to you. I said 20 minutes in the recipe, because my family doesn’t like the squash as done as I do, lol. But, what I do is I’ll take the others servings out of the pan and place the pan back into the oven and bake until the squash is really really done almost black. So, each oven will vary on time, it is just up to you on how done you like your veggies. 🙂
- 2 cups cherry tomatoes
- 6 cups squash (diced)
- 1/2 cup Parmesan cheese or Parmesan/Romano cheese
- 1/4 cup of olive oil
- black pepper and salt
- Preheat oven to 350 degrees
- Dice up squash
- Place squash and tomatoes onto a greased baking sheet
- Pour over the olive oil and mix up veggies
- Salt and Pepper to taste
- Place baking sheet into oven
- Bake 30 minutes
- Take baking sheet out of oven and sprinkle on cheese
- Place baking sheet back unto the oven and bake approximately 20 minutes
* For Keto and low carb dieters: replace yellow squash with zucchine squash and reduce the amount of tomatoes or leave them completely out and add more squash
We would love to see what you create using the inspiration from our page! Be sure to tag us on Instagram @thelazykkitchen so we can see your yummy creations!