This Parmesan Tomato Zucchini Bake is a delightful dish that brings together the best of summer produce in a warm, cheesy casserole. Perfect for family dinners or potlucks, it's a wonderful way to get even the pickiest eaters to enjoy their vegetables. This recipe has roots in Italian cooking but has been adapted over time to fit a more quick and easy, family-friendly format that I'd make at home. It's a fantastic option for when you want to showcase fresh zucchini and tomatoes from your garden.
This bake pairs beautifully with a light, refreshing salad and some crusty garlic bread. You could also serve it alongside a simple grilled chicken breast or pork chops to round out the meal. For a special touch, consider a chilled glass of white wine or lemonade to complement the flavors of the dish.
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Parmesan Tomato Zucchini Bake
Servings: 4-6
Ingredients
4 medium zucchinis, sliced into rounds
4 Roma tomatoes, sliced into rounds
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped (optional)
4 Roma tomatoes, sliced into rounds
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the zucchini slices, tomato slices, olive oil, minced garlic, dried basil, dried oregano, salt, and pepper. Toss until the vegetables are well-coated.
In a greased baking dish, arrange the zucchini and tomato slices in an alternating pattern. You can make rows or a spiral, depending on the shape of your dish.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Allow the dish to cool slightly before sprinkling with fresh basil (if using) and serving.
Variations & Tips
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For a bit of extra flavor, you can add a layer of cooked, crumbled Italian sausage or ground beef before adding the cheese. If you have family members who aren't fans of zucchini, try substituting half the zucchini with yellow squash for a bit of variety. For a low-carb version, skip the mozzarella and use only Parmesan cheese to keep it lighter. Lastly, a sprinkle of red pepper flakes can give the dish a nice little kick for those who like it spicy.