Cheesy Vegetable Bake: Veggie Tales

This is an incredibly easy recipe, and you can really use any vegetables you have left over.
It’s a great fridge cleaner of a dish!

What you need:
2 cups chopped tomatoes
2 cups sliced zucchini
2 garlic cloves, minced
1 shallot, minced or sliced
1 tsp dried oregano
1 tsp dried basil
1 tbs cold butter, diced
salt and pepper to taste
2/3 cup chicken stock
1 tbs oil or non stick spray
1 cup shredded mozzarella
1/4 cup Parmesan

What you’ll do:
Preheat oven to 350. In a bowl, combine the vegetables, garlic, onion, herbs, salt and pepper and butter and mix. Grease an oven safe dish with oil or spray. Add the vegetable mixture and pour chicken stock over vegetables. This will keep them moist. Cook in oven for about 20 minutes. Then give it a stir. Top with both cheeses and cook for another 10 minutes or so until cheese melts and is golden brown. Super easy, and a great side dish. Vegetarians, you can add Butter Beans for protein to the vegetables!

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