Gregg's Flexatarian Vegan and Omnivore Recipes

Vegan roasted garlic zucchini 

with stewed tomatoes 

with italian herbs

Prep Time 15 Minutes

Cook Time 20 Minutes

2 Medium Zucchini

(wash and cut into bite size pieces skin optional)

1 -14.5oz Cans of stewed tomatoes in Italian Herbs

and the juice

Medium size onion

(diced)

4 Cloves of fresh garlic Chopped 

or

(2 Tbsp of minced garlic)

2 Tbsp of olive oil

1 Tbsp of Dried red pepper flakes

1 Tbsp Italian seasoning

1 Tbsp of fresh Basil or dried

(Fresh chopped)

Salt and pepper

1 Gallon resealable freezer bag

Place Zucchini in freezer bag add diced onions, Garlic, 

pepper flakes, Italian seasoning, basil, olive oil

then the can of stewed tomatoes, 

seal and mix well turning over making sure it is sealed

pour into large lightly greased  Baking dish 

spread out evenly and salt and pepper

Bake at 450 degrees F or 230 degrees C for 20 Minutes

Optional 

if you prefer with 5 Minutes left add mozzarella daiya cheese