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.
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!
Print
Baked Italian Zucchini, Tomatoes and Onions
Ingredients
- 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
Lillian Denning says
Made this on the stovetop,too hot for the oven.When finished I shredded cheese on top and sprinkled with parmesan.it is yummy!will make again and again.thank you for the recipe!
★★★★★
Liz says
I had to boost the temperature to 375 to get the squash to cook at all here at 5400 feet. Yummy result once I figured that out. I used random tomatoes without issue.
★★★★★
patrice says
can i use beefsteak tomatoes? that is all i hvve
Amy @ The Blond Cook says
Hey Patrice, I’ve never used beefsteak tomatoes in this recipe so I can’t say with certainty. Let us know if you try it! 🙂
Gladys Lopez says
Amy, I was looking to make a quick yet tasty veggie dish and made this dish for a group of six. It was visually pretty to look at and tasted great. Needless to say it was all gone before I knew it. I look forward to making this on a regular basis and thank you for sharing it.
★★★★★
Amy @ The Blond Cook says
Thanks, Gladys… happy to hear everyone enjoyed it! Happy New Year! 🙂
Joan says
I liked the idea of this recipe and made it tonight. But——at 35 min, not cooked, added 8 minutes, still not cooked enough(onions crunchy) about to check after another 8 minutes. Success, now cooked, but it took~50 min in a recently calibrated electric oven
Amy @ The Blond Cook says
Hi Joan, sorry that happened… I baked this is a newer oven less than a year old when I made it and timed the bake time. I do know that different altitudes affect baking time and mostly every oven cooks differently so hopefully that’s what it was. Hope you enjoyed it, though! 🙂
Broccoli Rob says
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!
Amy @ The Blond Cook says
Your version sounds delicious, Rob! Thanks so much… so glad you enjoyed it! 🙂
Vicki Leahy says
Could this be done in a slow cooker?
Amy @ The Blond Cook says
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! 🙂
Annie says
Can you prepare this the day before you plan to cook it?
Annie
Amy @ The Blond Cook says
Hi Annie, I would not recommend preparing this ahead of time, but preparing it right before you plan to bake it. Hope you enjoy!
Lenore says
How many would this serve?
Amy @ The Blond Cook says
Hi Lenore, this serves 4-6. Hope you enjoy! 🙂
Anne heard says
No olive oil or anything??
Amy @ The Blond Cook says
Hi Anne, no olive oil. The juices released from the veggies while baking (and the cheese) prevent it from being dry. Hope you enjoy! 🙂
Amanda says
What size baking dish should’ve used?
Amy @ The Blond Cook says
I used a round casserole dish but a 9 x 13 baking dish should be sufficient. Hope you enjoy! 🙂
Sheila says
Could green tomatoes be used in this recipe?
Amy @ The Blond Cook says
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! 🙂