When I think of summer food, this dish is front and center! 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. We use our own garden zucchini and tomatoes when the season arrives but can easily enjoy this dish off season with produce from the food store.
The great thing about zucchini tomato bake is that it is highly versatile. You can easily add, subtract, and adjust ingredients to your liking. If I don’t have many tomatoes from the garden, it might be zucchini heavy. If I have a lot to use up, it’s tomato heavy. When eggplants begin to ripen in our garden, I throw them in there too! It is wonderful! If using eggplant, you will need to add more liquids (olive oil and water) because it will absorb more than zucchini. I check the dish occasionally as it is baking and add a bit of liquid if it appears dry.
Zucchini Tomato Bake Preparation
Zucchini
There is no need to peel the zucchini for this dish. In fact, a lot of the nutrients in zucchini are found in the deep, rich green skin. High in antioxidants, water, and fiber, this awesome vegetable is also low in sugar, calories, and fat. Simply wash the skin, discard the ends, chop into quarters, and you’re good to go!
Eggplant (Optional)
Although not necessary, I recommend peeling the skin off the eggplant if you are adding it to this recipe. Eggplant skin is very tough and will not soften enough before the remaining dish is done baking. Even though eggplant is high in antioxidants like zucchini, it is actually classified as a fruit because it comes from a flowering plant and contains seeds. To prepare, peel skin, cut off ends, and chop into uniform pieces.
Tips
- Chopped veggies – Try to keep your cuts as uniform as possible in order for the veggies to bake evenly.
- Make ahead – This dish can easily be made ahead of time. Simply cut back baking time to about 30 minutes and let cool completely before covering and storing in refrigerator. When ready to serve, heat in 350 degree F oven until warmed through and veggies are tender. Start checking after 10-15 minutes and adjust accordingly.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Baking dish – 13×9 baking dish
- Sharp knife set – to chop veggies
- Cutting board – to chop veggies
Zucchini Tomato Bake
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.
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)
Directions
- Step 1 Preheat oven to 350 degrees F and sprinkle bottom of a 13×9 pan with olive oil. Set aside.
- Step 2 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.
- Step 3 Transfer to the prepared 13×9 pan and sprinkle breadcrumbs on top. Bake uncovered for 35-45 minutes or until zucchini is tender.
- Step 4 NOTE: 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!
- Step 5 STORAGE: After cooling completely, cover and store in refrigerator for 3-4 days.
Thank You for sharing your time with us
Thank you for visiting. I truly hope you love this recipe as much as I do. If you tried it, please share a comment below and let us know what you think or share a picture on Instagram. Tag @the_kelly_kitchen and hashtag it #the_kelly_kitchen
If you would like to know when we post new recipes, please subscribe to our newsletter and follow us on Facebook, Pinterest, Instagram, and Twitter. For video updates, please subscribe to our YouTube channel.
Have a wonderful day!
