Name: Parmesan Tomato Zucchini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium zucchinis, sliced into 1/4-inch rounds; 2 medium tomatoes, sliced into 1/4-inch rounds; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried Italian seasoning or oregano; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese (optional for extra meltiness); 1 tablespoon olive oil; Optional garnish: chopped fresh basil or parsley

Why You’ll Love This Recipe

I love how this recipe takes just a handful of ingredients and transforms them into something delicious. The zucchini and tomatoes bake down until tender, the Parmesan adds a salty, nutty bite, and the herbs bring everything together with fresh flavor. It’s a quick-prep, one-dish wonder that works for weeknight dinners but also looks pretty enough to serve at a gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Bake

Zucchini, sliced into rounds
Ripe tomatoes, sliced into rounds
Parmesan cheese, grated
Mozzarella cheese, shredded (optional for extra cheesiness)
Olive oil
Garlic powder
Dried Italian seasoning or fresh basil/oregano
Salt and pepper

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I arrange alternating layers of zucchini and tomato slices in the dish, overlapping them slightly in rows or a circular pattern.
I drizzle the veggies with olive oil and season them with garlic powder, Italian herbs, salt, and pepper.
I sprinkle Parmesan generously over the top, and if I’m in the mood for extra melty cheese, I add a bit of mozzarella too.
I bake uncovered for 25–30 minutes, until the vegetables are tender and the cheese is golden and bubbly.
I garnish with fresh basil or parsley before serving.

Servings And Timing

This recipe serves about 4 people as a side dish or 2 as a vegetarian main. It takes about 10 minutes to prep and 25–30 minutes to bake, so I usually have it ready in under 40 minutes.

Variations

Sometimes I add a sprinkle of breadcrumbs on top for extra crunch. I’ve also layered in thinly sliced onions or eggplant for more variety. For a heartier dish, I serve it over cooked quinoa or couscous, or even top it with a fried egg.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them in the oven at 350°F until warmed through, or in the microwave if I’m short on time.

FAQs

Can I Use Cherry Tomatoes Instead Of Large Tomatoes?

Yes, I slice them in half and scatter them between the zucchini rounds—it works perfectly.

Do I Need To Salt The Zucchini First?

I don’t usually, but if I want to reduce moisture, I sprinkle the slices with salt, let them sit for 10 minutes, then pat them dry before baking.

Can I Make This Ahead?

Yes, I assemble it earlier in the day and keep it covered in the fridge. I bake it just before serving.

What Cheese Works Best?

Parmesan gives a sharp, nutty flavor, while mozzarella adds melty texture. A mix of both is my favorite.

Is This Dish Low-Carb?

Yes, it’s naturally low-carb and gluten-free, making it a great option for lighter meals.

Conclusion

Parmesan Tomato Zucchini Bake is one of those easy, wholesome dishes that always hits the spot. It’s colorful, flavorful, and versatile enough to serve with just about anything. Whether I’m looking for a simple weeknight side or a fresh vegetarian main, this recipe always delivers.