Cauliflower and Zucchini Bake

I threw this recipe together using all the ingredients I already love – Roasted garlic & Onion dip, parmesan, mozzarella and cauliflower. It can be served as either a side dish or the main meal as it contains both vegetables and protein.
Serves: 8
INGREDIENTS:
• 1 tbsp. olive oil
• 1 medium to large head of cauliflower
• 1 or 2 zucchini (depending on size)
• 1 large onion, chopped
• 1 Onion Roasted Garlic Dip recipe (see ingredients directly below):
     1 cup low fat real plain Greek Yogurt
     ½ cup Hellmann’s Mayonnaise
     1 package Knorr Onion roasted garlic soup mix
• 1 to 2 tsp. Greek or Italian Seasoning (optional)
• ½ cup finely grated parmesan
• ½ to ¾ cup grated mozzarella (you can cut back…. It will taste just as good)
• Real bacon bits (optional)

INSTRUCTIONS:

1. Preheat oven to 350° F.
2. Grease 13″ x 9″ pan with 1 tbsp. olive oil
3. Separate cauliflower into golf ball sized florets (or smaller if you prefer).
4. Slice zucchini and throw them in as well….. or just use the cauliflower if you have no zucchini.
5. Sprinkle chopped onions over everything.
6. Mix the Onion Roasted Garlic Dip Recipe with Greek or Italian seasoning and slather over top of all the ingredients.  It should look like this……
   
7. Now sprinkle the ½ cup grated parmesan over everything and then top off with the grated mozzarella. At this point you can sprinkle the (optional) bacon bits until it looks like this:
   
8. Bake at 350 F for 45 to 50 minutes. Let it rest for 5 to 10 minutes and enjoy.