Zucchini Tomato Bake Recipe
Craving a light yet comforting dish that’s bursting with fresh summer flavors? This Zucchini Tomato Bake combines juicy tomatoes, tender zucchini, and a sprinkle of savory Parmesan for a cheesy, herb-infused delight.
Print
Pin
Servings: 6 ser
-
Save
Ingredients
- 2.5 lbs zucchini (about 2 large), cut into quarters
- 10 oz grape tomatoes (halved) or 2 large tomatoes (diced)
- 5 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried herbs (basil, oregano, or Italian blend)
- 3/4 tsp salt
- Ground black pepper, to taste
- 1/3 cup finely chopped parsley or basil
- Cooking spray (Misto works great)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and spray an 8x8 or 9x11 baking dish with cooking spray. Set aside.
- Prepare the Vegetable Mixture:
- In a large mixing bowl, combine zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt, and pepper.
- Stir well.
- Transfer to Baking Dish:
- Transfer the mixture into the prepared baking dish.
- Bake:
- Bake uncovered for 25 minutes for a slightly crisp zucchini texture or up to 35 minutes for softer, well-cooked vegetables.
- After 25 minutes, check for doneness by piercing with a fork or knife.
- Garnish and Serve:
- Once cooked, remove from the oven and garnish with freshly chopped parsley or basil.
- Serve warm and enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: You can chop the vegetables and prepare the dish in advance, up to 2 days before baking.
- Cheese Alternatives: If you prefer, substitute Parmesan with mozzarella or another melty cheese like cheddar.
- Dairy-Free Option: Skip the cheese or replace Parmesan with a dairy-free cheese or a generous sprinkle of nutritional yeast.
- Tip for Juicy Tomatoes: To reduce excess moisture from larger tomatoes, chop them and place the pieces on a paper towel to absorb the liquid before adding them to the dish.