Zucchini Tomato Bake

The Kelly Kitchen

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Zucchini Tomato Bake features zucchini, tomatoes, and onions baked in a garlic, parmesan olive oil sauce and topped with breadcrumbs. It is fresh, unbelievably amazing, and throws a little party for your taste buds.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8

Course: Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

3 large zucchini, quartered
10-15 cherry tomatoes, halved
1 yellow onion, chopped
2 ½ tsp minced garlic
Extra Virgin Olive Oil
1 cup parmesan cheese, grated
2 tsp Italian seasoning
Salt & Pepper to taste
Italian breadcrumbs (for topping)

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

Preheat oven to 350 degrees F and sprinkle bottom of a 13x9 pan with olive oil. Set aside.
In a large mixing bowl, mix together zucchini, tomatoes, onion, garlic, parmesan cheese, Italian seasoning, salt, and pepper. Add a little olive oil until it looks as though everything is covered. Mix well.
Transfer to the prepared 13x9 pan and sprinkle breadcrumbs on top. Bake uncovered for 35-45 minutes or until zucchini is tender.

STORAGE

After cooling completely, cover and store in refrigerator for 3-4 days.

Notes

This recipe may also be made with eggplant instead of zucchini or a combination of zucchini and eggplant. If using eggplant, you will need to add more liquids (olive oil and water) because eggplant will absorb more than zucchini. Add, subtract, and adjust veggies to your liking. If you have more tomatoes and want to use them, go for it!

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