Low Carb Ratatouille

Step 1

Preheat the oven to 375 degrees F.

Step 2

Slice the zucchini, squash, onion and tomato about 1/8-1/4 inch slices. Set aside.

Step 3

Brush 1 tablespoon of oil into a 9 inch cast iron skillet or round pie dish. Layer the slices of vegetables in a spiral around the skillet.

Step 4

Mix the remaining oil and garlic together then brush over the layers of vegetables. Sprinkle with herbs de provence, salt and pepper and bake for 40-45 minutes until the vegetbles look softened and are fork tender.

Step 5

Sprinkle optional grated parmesan over the top once out of the oven before serving if desired. Store in the refrigerator for up to 5 days.