Source: dLife

Herbed steamed vegetables in pouches.

Servings

1 large zucchini , quartered lengthwise and sliced
1 Squash, summer, fresh, medium, FDA , quartered lengthwise and sliced (yellow squash)
0.5 cup grated Parmesan cheese
1.5 cup fresh mushroom slices
1.5 cup chopped tomato
1 cup Onion, yellow, fresh, sliced
1 tbsp olive oil
0.5 tsp ground oregano
0.5 tsp dried basil
0.5 tsp black pepper
0.25 tsp salt

1 Preheat oven to 400 degrees F.
2 Add zucchini, squash, cheese, mushrooms, tomato, onion, oil, oregano, basil, pepper, and salt to a large bowl and combine well.
3 Cut 8 (15-inch) square pieces out of parchment paper. Fold each piece in half and then open flat. Spoon about 1 cup of vegetables in the center of each piece of parchment. Fold parchment in half seal the edges. Move pouches to a baking sheet.
4 Bake for 20 minutes or until pouches are puffed up and golden. Cut open pouches to let out some steam before serving.

Sprinkle more cheese on top of mixture before baking to create a cheesy crust.