Baked Zucchini Tomato
This easy, healthy, and quick vegetarian side dish transforms garden staples into something extraordinary. A simple bake that highlights fresh summer vegetables with minimal preparation but maximum flavor.
Equipment
- 9x13-inch Baking Dish
Ingredients
- 2 medium zucchini approximately 1 pound, sliced into ¼-inch rounds
- 3 medium ripe tomatoes sliced into ¼-inch rounds
- 1 small yellow onion thinly sliced
- 3 tablespoons olive oil extra virgin preferred
- 2 cloves garlic minced
- 1 teaspoon dried Italian herbs or 1 tablespoon fresh herbs like basil, thyme, and oregano
- 1/2 cup grated Parmesan cheese optional
- salt and freshly ground black pepper to taste
Instructions
- Wash and slice your zucchini and tomatoes into uniform ¼-inch rounds. Pat the slices dry with paper towels to remove excess moisture.
- Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking dish with olive oil.
- Arrange half of the zucchini slices in a single layer at the bottom of the baking dish, slightly overlapping them.
- Add a layer of sliced tomatoes on top of the zucchini, followed by the thinly sliced onions. Sprinkle half the minced garlic over this layer, then season with half the dried herbs, salt, and pepper.
- Repeat with remaining zucchini slices, tomatoes, garlic, and seasonings. Drizzle the olive oil evenly over the top. If using Parmesan cheese, sprinkle it over the top layer.
- Bake uncovered for 25-30 minutes until the vegetables are tender but not mushy. The top should be lightly golden.
Notes
Yellow summer squash works perfectly in place of zucchini for a colorful variation.
Cherry tomatoes (halved) can replace slicing tomatoes.
Nutritional yeast can substitute for Parmesan cheese for a vegan option.
Store leftovers in an airtight container for up to 3 days. The flavors actually improve after 24 hours.
Nutrition
Calories: 105kcalCarbohydrates: 7gProtein: 3gFat: 7gSodium: 75mgPotassium: 452mgFiber: 2gVitamin C: 40mg
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