Ingredients
Vegetables:
1 medium zucchini, sliced into half-moons
1 medium yellow squash, sliced into half-moons
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium carrot, thinly sliced
1 cup broccoli florets
1/2 cup cherry tomatoes, halved
For the Sauce:
1/2 cup fat-free Greek yogurt
1/4 cup grated Parmesan cheese
1 large egg
1 tsp garlic powder
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp black pepper
Optional Topping:
2 tbsp whole-grain breadcrumbs or panko (optional, adjust points if used)
1/4 cup reduced-fat shredded mozzarella cheese
Instructions
Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Spread the prepared vegetables evenly in the dish.
Make the Sauce:
In a medium bowl, whisk together the Greek yogurt, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper until smooth.
Assemble the Bake:
Pour the sauce evenly over the vegetables, using a spatula to spread it into all the nooks and crannies.
If using breadcrumbs or mozzarella cheese, sprinkle them evenly on top.
Bake the Dish:
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden and bubbly.
Serve:
Let the bake cool for a few minutes before serving. Garnish with fresh parsley if desired and enjoy warm.
Tips and Variations:
Custom Veggies: Swap in your favorites like mushrooms, cauliflower, or spinach.
Make It Spicy: Add a pinch of red pepper flakes to the sauce for a kick.
Protein Boost: Stir in shredded chicken or cooked ground turkey for a heartier dish.
Meal Prep Friendly: Store in airtight containers in the refrigerator for up to 4 days and reheat as needed.
