This Zucchini Tomato Bake is a delicious way to use summer produce. The flavor combination of zucchini, tomatoes, onions, Parmesan and seasonings is absolutely amazing! Serve it as a side dish or over rice for a satisfying vegetarian meal.
My little summer garden is thriving and I’m so excited to be sharing one of my favorite veggie side dishes that I make with my harvest! This zucchini dish is a perfect accompaniment to just about any main course and couldn’t be easier to prepare.
Ingredients Notes
- You’ll need 4 to 5 small zucchini (about 2 pounds) – ends cut off and sliced into 1/4 inch rounds.
- Cherry or grape tomatoes – sliced in half. You can also use chopped tomatoes.
- I enjoy the flavor of yellow onion in this recipe. Please note that the chopped onions are not completely soft when this dish comes out of the oven, they’re more of a crisp-tender texture. Feel free to omit the onions, if desired.
- Salt and black pepper – adjust the amounts to your liking.
- Parmesan cheese – finely shredded. You can also use shredded mozzarella or Italian blend shredded cheese.
- Minced fresh garlic – garlic powder can be substituted.
- I love the convenience of using Italian seasoning, but if you don’t have it on-hand, fee free to use a combination of dried basil, oregano, thyme and/or rosemary (or whatever dried herb(s) you think would be delicious!).
How to Make Zucchini Tomato Bake
- Combine all ingredients (reserve 1/4 cup of the Parmesan cheese for topping) in a large bowl.
- Transfer to a baking dish that has been sprayed with cooking spray.
- Sprinkle with the reserved Parmesan cheese. Bake for 30 to 35 minutes, or until desired tenderness of the zucchini is met.
Enjoy!
More Garden Veggie Side Dishes
- Cheesy Squash Casserole
- Creamy Cucumber Tomato Salad
- Sauteed Squash with Basil and Parmesan
- German Cucumber Salad
Ingredients
- 4 to 5 small zucchini (about 2 pounds) sliced ¼ inch thick
- 1 pint cherry or grape tomatoes sliced in half
- 1 cup chopped yellow onion
- 1 teaspoon salt more or less, to taste
- 1 teaspoon black pepper more or less, to taste
- 1 tablespoon minced fresh garlic
- 1 teaspoon Italian seasoning
- ¾ cup finely shredded Parmesan cheese (2.25 ounces) divided – reserve ¼ cup for topping
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Reserve ¼ cup of the Parmesan cheese for topping. Place all ingredients in a large bowl (EXCEPT ¼ cup of the Parmesan cheese) and gently stir to combine.
- Transfer to prepared baking dish. Sprinkle with reserved ¼ cup Parmesan cheese. Bake (uncovered) for 30 to 35 minutes or until desired tenderness of zucchini is met.
Notes
- Chopped tomatoes can be substituted for cherry/grape tomatoes.
- Note that chopped onions are not completely soft when this dish is removed from the oven, they’re crisp-tender. Feel free to omit onions, if desired.
- Shredded mozzarella or Italian blend shredded cheese can be substituted for Parmesan (or use a combination!).
- 1/4 to 1/2 teaspoon garlic powder can be used in place of minced fresh garlic.
- Dried basil, oregano, thyme and/or rosemary can be substituted for Italian seasoning.
Nutrition
Calories: 99kcal | Carbohydrates: 10g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 592mg | Potassium: 512mg | Fiber: 3g | Sugar: 6g | Vitamin A: 970IU | Vitamin C: 31mg | Calcium: 178mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Adapted from iFOODreal
Originally published June 2017. Updated with new text, new photos and recipe slightly revised June 2021.
Bonney says
This is fabulous. Thank you for a great recipe.
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! 🙂