Go Back
–+ servings
Parmesan Tomato Zucchini Bake

Parmesan Tomato Zucchini Bake That Everyone Will Love

Delicious Parmesan Tomato Zucchini Bake is a flavorful vegetarian dish that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 cups Zucchini, sliced can substitute with eggplant or bell peppers
  • 2 cups Tomatoes, sliced use spinach or other veggies if tomatoes are unavailable
  • 1 cup Parmesan Cheese, grated cheddar can be used for a stronger taste
  • 1 cup Mozzarella Cheese, shredded mix with other melting cheeses while maintaining total volume
  • 2 tablespoons Olive Oil any quality oil can substitute
  • 3 cloves Garlic, minced
  • 1 teaspoon Salt use to taste
  • 1 teaspoon Black Pepper adjust according to your preference
  • 1 tablespoon Dried Italian Herbs a blend of oregano and basil
  • 1 tablespoon Fresh Parsley, chopped for garnish

Equipment

  • Baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions for Parmesan Tomato Zucchini Bake
  1. Preheat the oven to 375°F (190°C) to ensure even cooking.
  2. Prepare the baking dish with a layer of olive oil to prevent sticking.
  3. Layer the zucchini slices in the baking dish, slightly overlapping.
  4. Cover the zucchini with slices of tomatoes.
  5. Mix olive oil, minced garlic, salt, black pepper, and dried Italian herbs, then drizzle over the vegetables.
  6. Sprinkle Parmesan and mozzarella cheese over the top.
  7. Add optional breadcrumbs on top and press them down gently.
  8. Bake in the oven for 25-30 minutes until cheese is bubbly and golden.
  9. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for longer storage up to 3 months.

Tried this recipe?

Let us know how it was!