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 ¼ 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 ¼ 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. Â 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!).
- ¼ to ½ 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.
Thank you for sharing this delicious recipe, Amy! It’s now added to my repertoire for dinner sides. Delicious
Thank you, Nancy – I’m so glad you enjoyed it!
Such a simple recipe but great combination of flavors makes this a delicious and popular dish. One of my favorites!
This is fabulous. Thank you for a great recipe.
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!
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.
can i use beefsteak tomatoes? that is all i hvve
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! 🙂
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.
Thanks, Gladys… happy to hear everyone enjoyed it! Happy New Year! 🙂
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
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! 🙂
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! 🙂
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! 🙂
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!
How many would this serve?
Hi Lenore, this serves 4-6. 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! 🙂
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! 🙂
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! 🙂