Name: Zucchini Tomato Bake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2.5 pounds zucchini, cut into quarters (about 2 large zucchinis); 10 ounces grape tomatoes, halved; 5 large garlic cloves, minced; 1/2 cup Parmesan cheese, grated; 1 teaspoon dried basil and oregano; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/3 cup parsley, finely chopped (for garnish); Cooking spray (for greasing the baking dish)

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Introduction

This Zucchini Tomato Bake is a simple and flavorful side dish perfect for any meal. Combining tender zucchini, sweet grape tomatoes, and savory Parmesan, it’s a fresh way to enjoy summer vegetables. Ready in just 35 minutes, it’s a great option for a quick and healthy dinner addition.

A close-up view of a white ceramic baking dish filled with a vegetable casserole. The dish has several layers: the bottom layer is dark green slices of cooked zucchini, topped with bright red slices of tomato, each tomato slice covered with melted, bubbly mozzarella cheese that has golden brown spots. Between the tomato and cheese layers, there are visible fresh green basil leaves scattered evenly. The cheese stretches slightly where it melts over the edges of the vegetables, showing a creamy texture. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 pounds zucchini, cut into quarters (about 2 large)
10 ounces grape tomatoes, cut in halves
5 large garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 teaspoon dried basil and oregano
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup parsley, finely chopped
Cooking spray

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray.
Step 2: In a large bowl, combine the quartered zucchini and halved grape tomatoes.
Step 3: Add the minced garlic, grated Parmesan cheese, dried basil and oregano, salt, and black pepper to the bowl. Toss gently to coat all the ingredients evenly.
Step 4: Pour the mixture into the prepared baking dish and spread it out in an even layer.
Step 5: Bake for 20-25 minutes, or until the zucchini is tender and lightly browned, and the tomatoes have softened.
Step 6: Remove from the oven and sprinkle with fresh chopped parsley before serving.

Tips & Variations

For extra flavor, add a sprinkle of crushed red pepper flakes before baking.
Substitute Parmesan with Pecorino Romano for a sharper taste.
Try adding sliced mushrooms or bell peppers for added texture and variety.
Use fresh herbs like basil or oregano instead of dried for a brighter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish is best enjoyed fresh but reheats well.

How to Serve

This image shows a white round baking dish filled with a layered vegetable bake. The bottom layer consists of cooked green zucchini slices, topped with bright red tomato slices arranged in a tight circle. Over these, there is a generous layer of melted, slightly browned mozzarella cheese that covers each tomato slice almost completely, with some parts bubbling and stringy. Scattered fresh green basil leaves sit on top, adding a burst of color. The edges of the dish show some baked-on browned bits, adding texture. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, cherry tomatoes or chopped Roma tomatoes work well as substitutes. Adjust cooking time if tomatoes are larger.

Can this dish be made ahead of time?

You can prepare the vegetable mixture ahead and store it in the fridge, then bake just before serving to keep vegetables fresh and flavorful.