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!
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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
Sheila says
July 6, 2017 at 2:11 pmCould green tomatoes be used in this recipe?
Amy @ The Blond Cook says
July 7, 2017 at 8:08 amHi 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! 🙂
Amanda says
September 21, 2017 at 9:29 amWhat size baking dish should’ve used?
Amy @ The Blond Cook says
September 21, 2017 at 3:36 pmI used a round casserole dish but a 9 x 13 baking dish should be sufficient. Hope you enjoy! 🙂
Anne heard says
October 13, 2017 at 1:50 pmNo olive oil or anything??
Amy @ The Blond Cook says
October 14, 2017 at 7:30 amHi Anne, no olive oil. The juices released from the veggies while baking (and the cheese) prevent it from being dry. Hope you enjoy! 🙂
Lenore says
November 17, 2017 at 3:58 pmHow many would this serve?
Amy @ The Blond Cook says
November 18, 2017 at 9:08 amHi Lenore, this serves 4-6. Hope you enjoy! 🙂
Annie says
December 24, 2017 at 1:57 pmCan you prepare this the day before you plan to cook it?
Annie
Amy @ The Blond Cook says
December 26, 2017 at 9:20 amHi Annie, I would not recommend preparing this ahead of time, but preparing it right before you plan to bake it. Hope you enjoy!
Vicki Leahy says
March 30, 2018 at 10:24 amCould this be done in a slow cooker?
Amy @ The Blond Cook says
March 30, 2018 at 1:43 pmHi 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! 🙂
Broccoli Rob says
May 1, 2018 at 11:33 pmThis 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
May 2, 2018 at 6:50 amYour version sounds delicious, Rob! Thanks so much… so glad you enjoyed it! 🙂
Joan says
June 29, 2018 at 6:05 pmI 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
June 30, 2018 at 7:36 amHi 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! 🙂
Gladys Lopez says
December 30, 2018 at 10:13 amAmy, 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
December 31, 2018 at 9:44 amThanks, Gladys… happy to hear everyone enjoyed it! Happy New Year! 🙂