Zucchini Tomato Bake
This Zucchini Tomato Bake has quickly become a favorite for busy weeknights, delivering big, fresh flavors with minimal effort!
Imagine juicy tomatoes, tender zucchini, and a sprinkle of Parmesan,
all baked together to create a cheesy, savory dish that’s bursting with summer goodness.
With just 6 ingredients and 30 minutes, you’ll have a healthy and satisfying meal that everyone will love.
The best part? It’s practically hands-off, so you can pop it in the oven and go about your day while it cooks to perfection.
Simple, quick, and oh-so-delicious!
For Zucchini Tomato Bake
- Zucchini – I use 2 large zucchinis, cut into quarters. This veggie is the star of the dish, offering a mild, slightly sweet flavor and plenty of texture.
- Grape Tomatoes – These are halved to provide juicy bites that blend perfectly with the zucchini. You can also use large tomatoes, diced.
- Garlic – Fresh garlic is minced for a savory, aromatic base that enhances the other ingredients.
- Parmesan Cheese – A generous sprinkle of grated Parmesan adds a rich, salty finish and a deliciously cheesy bite.
- Dried Herbs – I recommend basil, oregano, or an Italian seasoning blend. These herbs bring a flavorful punch that pairs perfectly with the zucchini and tomatoes.
- Salt and Pepper – Basic seasonings to enhance the natural flavors of the veggies. Adjust to taste.
- Parsley or Basil – Fresh herbs, finely chopped, to garnish and add a final burst of freshness.
- Cooking Spray – To ensure the bake doesn’t stick to the pan.
Zucchini Tomato Bake Recipe
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.
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Nutrition
Calories: 79 kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 444mg | Fiber: 3g | Sugar: 6g |
- Can I prep the vegetables ahead of time?
Absolutely! You can chop the zucchini, tomatoes, and garlic up to 2 days in advance. Just store them in an airtight container in the fridge and you’re good to go.
- Do I have to layer the ingredients, or can I mix them?
Mixing the ingredients together is perfectly fine, and it saves time. Layering is mainly for presentation. Just toss the zucchini, tomatoes, garlic, and seasonings together, and you’ll still get a delicious result!
- Can I use pre-grated Parmesan instead of fresh?
Yes, you can use pre-grated Parmesan. However, fresh Parmesan typically melts better and has a richer flavor. If you’re in a rush, pre-grated will work just fine, though!
- How can I make this dish dairy-free?
No problem! Simply omit the Parmesan or use a dairy-free cheese alternative. Nutritional yeast can also be a great option to add a cheesy flavor without the dairy.
- Can I freeze the leftovers for later?
Yes! This bake freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, just thaw it overnight in the fridge and pop it in the oven until hot.
