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    Home » Recipes » Side Dishes » Zucchini Tomato Bake

    By Amy · Published: Jun 22, 2021 · Updated: Jun 22, 2021 · This post may contain affiliate links. Please read my disclosure policy 23 Comments

    Zucchini Tomato Bake

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    Baked zucchini and tomatoes in a white dish. Overlay text reads "zucchini tomato bake".

    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.

    Overhead view of zucchini tomato bake in an oval white baking dish.

    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

    Overhead view of ingredients needed for zucchini tomato bake.
    • 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

    Sliced zucchini, tomatoes, onions, cheese and seasonings in a glass bowl.
    1. Combine all ingredients (reserve 1/4 cup of the Parmesan cheese for topping) in a large bowl.
    Two images showing steps of preparing zucchini tomato bake.
    1. Transfer to a baking dish that has been sprayed with cooking spray.
    2. Sprinkle with the reserved Parmesan cheese. Bake for 30 to 35 minutes, or until desired tenderness of the zucchini is met.
    Front closeup view of zucchini tomato bake in a white baking dish.

    Enjoy!

    More Garden Veggie Side Dishes

    • Cheesy Squash Casserole
    • Creamy Cucumber Tomato Salad
    • Sauteed Squash with Basil and Parmesan
    • German Cucumber Salad

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    Zucchini Tomato Bake

    An easy and delicious way to use summer produce!
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Keyword: zucchini tomato bake
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Author: Amy

    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.

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    Reader Interactions

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      Recipe Rating




    1. Bonney says

      February 07, 2021 at 6:12 pm

      5 stars
      This is fabulous. Thank you for a great recipe.

      Reply
    2. Lillian Denning says

      June 27, 2020 at 2:05 pm

      5 stars
      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!

      Reply
    3. Liz says

      May 07, 2020 at 7:42 am

      5 stars
      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.

      Reply
    4. patrice says

      August 26, 2019 at 8:14 pm

      can i use beefsteak tomatoes? that is all i hvve

      Reply
      • Amy @ The Blond Cook says

        August 27, 2019 at 10:38 am

        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! 🙂

        Reply
    5. Gladys Lopez says

      December 30, 2018 at 10:13 am

      5 stars
      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.

      Reply
      • Amy @ The Blond Cook says

        December 31, 2018 at 9:44 am

        Thanks, Gladys… happy to hear everyone enjoyed it! Happy New Year! 🙂

        Reply
    6. Joan says

      June 29, 2018 at 6:05 pm

      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

      Reply
      • Amy @ The Blond Cook says

        June 30, 2018 at 7:36 am

        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! 🙂

        Reply
    7. Broccoli Rob says

      May 01, 2018 at 11:33 pm

      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!

      Reply
      • Amy @ The Blond Cook says

        May 02, 2018 at 6:50 am

        Your version sounds delicious, Rob! Thanks so much… so glad you enjoyed it! 🙂

        Reply
    8. Vicki Leahy says

      March 30, 2018 at 10:24 am

      Could this be done in a slow cooker?

      Reply
      • Amy @ The Blond Cook says

        March 30, 2018 at 1:43 pm

        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! 🙂

        Reply
    9. Annie says

      December 24, 2017 at 1:57 pm

      Can you prepare this the day before you plan to cook it?
      Annie

      Reply
      • Amy @ The Blond Cook says

        December 26, 2017 at 9:20 am

        Hi Annie, I would not recommend preparing this ahead of time, but preparing it right before you plan to bake it. Hope you enjoy!

        Reply
    10. Lenore says

      November 17, 2017 at 3:58 pm

      How many would this serve?

      Reply
      • Amy @ The Blond Cook says

        November 18, 2017 at 9:08 am

        Hi Lenore, this serves 4-6. Hope you enjoy! 🙂

        Reply
    11. Anne heard says

      October 13, 2017 at 1:50 pm

      No olive oil or anything??

      Reply
      • Amy @ The Blond Cook says

        October 14, 2017 at 7:30 am

        Hi Anne, no olive oil. The juices released from the veggies while baking (and the cheese) prevent it from being dry. Hope you enjoy! 🙂

        Reply
    12. Amanda says

      September 21, 2017 at 9:29 am

      What size baking dish should’ve used?

      Reply
      • Amy @ The Blond Cook says

        September 21, 2017 at 3:36 pm

        I used a round casserole dish but a 9 x 13 baking dish should be sufficient. Hope you enjoy! 🙂

        Reply
    13. Sheila says

      July 06, 2017 at 2:11 pm

      Could green tomatoes be used in this recipe?

      Reply
      • Amy @ The Blond Cook says

        July 07, 2017 at 8:08 am

        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! 🙂

        Reply

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