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Zucchini Tomato Bake

An easy and delicious way to use summer produce!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • 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


  • 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.


  • 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.