Parmesan Tomato Zucchini Bake
This colorful bake layers fresh zucchini, juicy tomatoes, and a golden Parmesan topping for a light and flavorful side dish or vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish, Vegetarian
- Method: Baked
- Cuisine: Mediterranean-Inspired, American
- Diet: Gluten Free
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
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Layer the Vegetables: In the dish, alternate layers of zucchini and tomato slices in a single overlapping layer. Sprinkle with minced garlic, salt, pepper, and Italian seasoning.
Top with Cheese: Drizzle with olive oil. Sprinkle Parmesan cheese evenly over the top, followed by mozzarella (if using).
Bake: Bake uncovered for 25–30 minutes, or until the cheese is golden and bubbly and the vegetables are tender.
Garnish & Serve: Let cool slightly, then sprinkle with fresh basil or parsley. Serve warm.
Notes
Use cherry tomatoes or heirloom varieties for a colorful twist.
Add a breadcrumb topping for extra crunch — just mix 1/4 cup breadcrumbs with olive oil and sprinkle on top before baking.
Great as a side dish for grilled meats, pasta, or as a vegetarian main.
Can be made ahead and reheated — store in the fridge up to 3 days.
Find it online: https://allrecipesmade.com/parmesan-tomato-zucchini-bake/
