Description
Parmesan Tomato Zucchini Bake brings summer garden goodness straight to your dinner table with minimal effort and maximum flavor. Layered vegetables, melted cheese, and herbal notes create a simple side dish that turns fresh produce into a delightful companion for any main course.
Ingredients
Scale
Primary Ingredients:
- 2 medium zucchini
- 4 medium Roma tomatoes
- ½ cup grated parmesan cheese
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Finishing Ingredients:
- Salt to taste
- Pepper to taste
Instructions
- Grab your 9×13-inch baking dish and lightly coat the surface with cooking spray to prevent sticking.
- Slice 2 medium zucchini and 4 Roma tomatoes into uniform ¼-inch thick rounds, ensuring even cooking.
- Arrange zucchini and tomato rounds in alternating, overlapping rows across the entire dish surface.
- Drizzle 2 tablespoons olive oil evenly over the vegetable layers, creating a light, glistening coating.
- Sprinkle 1 teaspoon garlic powder, ½ teaspoon dried basil, and ½ teaspoon dried oregano across the vegetables.
- Add a pinch of salt and pepper to enhance the natural vegetable flavors.
- Distribute ½ cup grated parmesan cheese generously over the entire vegetable surface.
- Transfer the dish to a preheated 375°F (190°C) oven for exactly 25-30 minutes.
- Check the dish when golden – vegetables should look tender and cheese should be lightly browned.
- Remove from oven and allow the bake to rest 5 minutes, letting flavors meld and making serving easier.
Notes
- Choose firm, fresh zucchini without soft spots to ensure the best texture in your bake.
- Slice vegetables uniformly to guarantee even cooking and a beautiful presentation.
- Pat tomato and zucchini slices gently with paper towels to remove excess moisture, preventing a watery dish.
- For a gluten-free version, this recipe is naturally gluten-free, making it perfect for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 12 mg