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Tomato Eggplant Zucchini Bake
Ingredients
  • 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
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