Today I’m sharing one of my new favorite veggie recipes: Baked Italian Zucchini, Tomatoes and Onions. It’s so healthy, hearty and filling!
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This recipe is so satisfying, I literally ate a big bowl of it for dinner. Afterwards I thought it would also be amazing over rice for the perfect light summer lunch or dinner.
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There’s been a few things going on behind the blog and I’m so excited! Hopefully I’ll be photographing from a new awesome room soon with my significant other, Brian (well, he won’t be photographing with me but will be there!).
Once I really started getting into food photography, I learned a lot of things about utilizing natural lighting. My ultimate dream was to have a decent sized room dedicated to photography with HUGE windows that were facing the sun’s direction. And the windows couldn’t have panes in them (window panes sometimes cast a shadow over the food!). Oh, and no trees or covered porches around the food photography windows to obstruct the sunlight. Not too much to ask for, right?! 
Sooooo hopefully it’s happening next month! I’ll have a sun room dedicated to photography with monstrous windows across 2 walls facing the sun that’s right off of the kitchen. Right now I photograph in front of my front porch door in my living room so this would be food photography heaven. Fingers crossed all the inspections, appraisal, etc work out. There are just so many variables and things that can go south when buying a home!
So back to this amazing dish while I dream about that sun room… you really can’t go wrong with all of that fresh zucchini, tomatoes, onions and seasonings baked to perfection. It’s the ultimate summer side dish (or main dish!). Enjoy!
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Baked Italian Zucchini, Tomatoes and Onions
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Pin RecipeIngredients
- 3 medium zucchini (about 2 pounds) quartered, then sliced into pieces about 3/4-inch long
- 1 pint cherry or grape tomatoes, halved
- 1 cup chopped yellow onion
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon pepper (more or less, to taste)
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3/4 cup Italian blend shredded cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 350 degrees F. Spray a baking dish with cooking spray.
- Place all ingredients in a large bowl (except Parmesan cheese) and gently stir to combine.
- Transfer to baking dish and bake (uncovered) for 30-35 minutes or until desired tenderness of zucchini is met.
- Sprinkle with Parmesan cheese when done.
Notes
Adapted from iFOODreal
Could green tomatoes be used in this recipe?
Hi Sheila, I’ve never made it with green tomatoes so can’t say… I wouldn’t think so but then again I’ve never made it that way. Hope you enjoy it if you make it! 🙂
What size baking dish should’ve used?
I used a round casserole dish but a 9 x 13 baking dish should be sufficient. Hope you enjoy! 🙂
No olive oil or anything??
Hi Anne, no olive oil. The juices released from the veggies while baking (and the cheese) prevent it from being dry. Hope you enjoy! 🙂
How many would this serve?
Hi Lenore, this serves 4-6. Hope you enjoy! 🙂
Can you prepare this the day before you plan to cook it?
Annie
Hi Annie, I would not recommend preparing this ahead of time, but preparing it right before you plan to bake it. Hope you enjoy!
Could this be done in a slow cooker?
Hi Vicki, I’m not sure because I’ve never made this recipe in a slow cooker… if you try it, please let me know how it works for you! 🙂
This is excellent. Only things different i did was use Mexican 4 cheese from Tillamook, fresh rosemary and oregano instead of the italian seasoning, and pecorino romano instead of parmesan. thanks!
Your version sounds delicious, Rob! Thanks so much… so glad you enjoyed it! 🙂