Summer Veggie Bake

This week I got my first zucchini of the season from my little container garden!With all of the awesome veggies coming into season, I figured it was time to make this veggie bake and I was able to incorporate this little guy!

Summer Veggie Bake
adapted from Budget Bytes

(2 large servings, 7 WW points each)

1 tbsp olive oil
2 medium onion, diced
2 cloves garlic, minced
1 medium zucchini, sliced thin
1 medium tomato, sliced thin
1/2 medium red bell pepper, sliced thin
1 tsp thyme
1/2 cup shredded parmesan

1: Preheat the oven to 400 degrees. Saute the onion and garlic in a skillet with olive oil until softened (about five minutes).
2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.