Tomato Eggplant Zucchini Bake {Easy Side Dish!}

wellplated.com

Cheryl Savage

3 medium zucchini about 1 ½ pounds

1 small/medium eggplant about ¾ pound-see notes if your eggplant is large

1 pint cherry tomatoes or grape tomatoes

1 tablespoon extra-virgin olive oil

4 large cloves garlic minced

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

⅔ cup freshly grated Parmesan cheese divided (about 2 ½ ounces)

¼ cup chopped fresh basil divided

¼ cup chopped fresh parsley divided

Directions at wellplated.com

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