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Zucchini Tomato Bake Recipe

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4.4 from 10 reviews

This Zucchini Tomato Bake is a simple and flavorful vegetable casserole featuring fresh zucchini and grape tomatoes, enhanced with garlic, Parmesan cheese, and Italian herbs. Perfect as a healthy and comforting side dish, it is baked to tender perfection with a lightly crispy top, making it an easy crowd-pleaser for weeknight dinners or gatherings.

Ingredients

Main Ingredients

  • 2.5 pounds zucchini (cut into quarters, about 2 large zucchini)
  • 10 ounces grape tomatoes, halved (or 2 large tomatoes, diced)
  • 5 large garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon dried basil and oregano blend (or Italian seasoning)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (such as Misto)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 or 9×11-inch baking dish generously with cooking spray to prevent sticking.
  2. Mix Ingredients: In a large mixing bowl, combine the quartered zucchini, halved grape tomatoes, minced garlic, grated Parmesan, dried basil and oregano (or Italian seasoning), salt, and black pepper. Stir well to evenly distribute the seasonings and cheese.
  3. Transfer and Bake: Pour the mixed vegetables into the prepared baking dish, spreading them out evenly. Bake uncovered in the preheated oven for 25 minutes if you prefer a crunchier texture, or for 35 minutes if you prefer soft, well-cooked vegetables. Check tenderness with a fork or knife after 25 minutes to determine your preferred doneness.
  4. Garnish and Serve: Remove the bake from the oven, sprinkle with the finely chopped fresh parsley or basil for a burst of color and fresh flavor. Serve warm as a delicious and healthy side dish.

Notes

  • For a sharper flavor, freshly grate Parmesan cheese rather than using pre-grated varieties.
  • If using large tomatoes instead of grape tomatoes, draining excess juices can prevent the bake from being watery.
  • Feel free to add a sprinkle of red pepper flakes if you like a bit of heat.
  • This dish can be prepared ahead of time and refrigerated, then baked right before serving.
  • Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.

Find it online: https://yumntasty.com/zucchini-tomato-bake-recipe/