Looking for a delicious and healthy side dish that is perfect for any meal? Look no further than Zucchini Tomato Bake! This easy-to-make dish is made with fresh zucchini, tomatoes, and herbs, and it's perfect for using up extra zucchini from your garden.
One of my favorite summertime vegetables is zucchini. It's so versatile, and it can be used in so many dishes. But one of my favorite ways to enjoy zucchini is in a zucchini tomato bake.
This easy-to-make recipe is perfect for a light and healthy dish. It's made with fresh zucchini, tomatoes, and herbs, along with mozzarella cheese and parmesan cheese. The zucchini and tomatoes are cooked until tender, and the topping becomes golden brown. The whole dish is so flavorful and satisfying.
I love to serve zucchini tomato bake as a side dish with grilled chicken or fish. It's also great for potlucks and picnics. And because it's so light and healthy, it's a great option for those of us who are watching our weight.
So next time you're looking for a delicious summer dish, give zucchini tomato bake a try.
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Try some of our other favorite side dishes, such as Southern Squash Casserole, Cucumber, Tomato, Onion Salad, Slow Cooker Mac and Cheese, or Cheesy Broccoli Casserole.
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What do I need for Tomato and Zucchini Bake?
- zucchini
- tomatoes
- salt, pepper to taste
- parmesan cheese
- mozzarella cheese
- garlic powder
- dried basil
- dried oregano
- panko crumbs
- butter
FAQs
Zucchini Tomato Bake is a delicious and healthy casserole dish made with layers of zucchini and tomatoes, often combined with cheese, herbs, and sometimes other vegetables. It's baked until the vegetables are tender and the cheese is melted and bubbly.
Main Dishes: Grilled chicken, steak, fish, or tofu.
Side Dishes: Rice, quinoa, or a fresh green salad.
Bread: Garlic bread, dinner rolls, or crusty bread.
To prevent the dish from becoming watery, you can sprinkle the zucchini slices with salt and let them sit for about 10 minutes before patting them dry with paper towels. This helps to draw out excess moisture.
Top Tips
- Choose Fresh Ingredients: Use fresh zucchini and ripe tomatoes for the best flavor and texture.
- Drain Excess Moisture: Tomatoes and zucchini can release a lot of moisture while baking, which can make the casserole soggy. Slice the tomatoes and zucchini, then let them sit on paper towels for a while to release excess moisture before using them in the pie.
- Cover While Baking: Cover the baking dish with foil during the initial part of baking to help the vegetables soften without browning too quickly.
- Bake Until Golden: Remove the foil towards the end of baking to allow the top to brown and get crispy. The zucchini and tomatoes should be tender and the cheese melted.
- Let it rest: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.
- Store: Leftover casserole should be stored in an airtight container in the refrigerator for up to 4 days.
How to make Zucchini Tomato Casserole
- Slice tomatoes and zucchini, then lay the slices on paper towels or in a colander and sprinkle them with salt to bring out their moisture. Allow to rest 20 to 30 minutes.
- Blot the tomatoes and the zucchini with paper towels for excess juice. This step is important to not end up with a soupy casserole.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9" baking dish.
- In a small bowl, combine mozzarella cheese, parmesan, garlic powder, basil, oregano, black pepper, and salt.
- Layer ½ of the zucchini in the prepared baking dish. Sprinkle ¼ of the cheese mixture on top.
- Place ½ of the sliced tomatoes on top and sprinkle with ¼ of the cheese. Repeat Layers, ending with cheese on top.
- In a small bowl, melt 3 tablespoons of butter. Stir in 1 cup of Panko.
- Sprinkle Panko on the top. Cover loosely with aluminum foil.
- Bake 25 minutes, remove the foil and bake 20 minutes more. Casserole top will be golden brown, vegetables fork tender. Remove from oven and allow to rest at least 10 minutes. Serve and enjoy!
Easy Zucchini Tomato Bake Recipe
Ingredients
- 2 zucchini, thinly sliced
- 4-5 tomatoes, thinly sliced
- salt, pepper to taste
- ½ cup parmesan cheese
- 1 ½ cups mozzarella cheese
- 2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup panko crumbs
- 3 tablespoon butter
Instructions
- Slice tomatoes and zucchini, then lay the slices on paper towels or in a colander and sprinkle them with salt to bring out their moisture. Allow to rest 20 to 30 minutes.
- Blot the tomatoes and the zucchini with paper towels for excess juice. This step is important to not end up with a soupy casserole.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9" baking dish.
- In a small bowl, combine mozzarella cheese, parmesan, garlic powder, basil, oregano, black pepper, and salt.
- Layer ½ of the zucchini in the prepared baking dish. Sprinkle ¼ of the cheese mixture on top.
- Place ½ of the sliced tomatoes on top and sprinkle with ¼ of the cheese. Repeat Layers, ending with cheese on top.
- In a small bowl, melt 3 tablespoons of butter. Stir in 1 cup of Panko.
- Sprinkle Panko on the top. Cover loosely with aluminum foil.
- Bake 25 minutes, remove the foil and bake 20 minutes more. Casserole top will be golden brown, vegetables fork tender. Remove from oven and allow to rest at least 10 minutes. Serve and enjoy!
Anonymous
Oh this looks fantastic. And yummy too ?
I making this tomorrow for my family. And. probably for a pot luck coming up in 10 days
Tks so much
Mary l.
Jill Lockridge
Thank you so much! My husband was just finishing the last of ours tonight. I really hope you all enjoy it, like we do!
Robert
Has anyone tried adding a layer of onions to this?
Jill Lockridge
You could definitely add onions. Slice them thin and add on top of the tomatoes. I hope you enjoy!