One-dish zucchini bake combines the mild sweetness of zucchini with seasonings and plenty of cheese.
All you need for a deliciously colorful zucchini bake are zucchinis and Roma tomatoes, mozzarella and parmesan cheese, and some savory spices!
Perfect served as a wholesome meatless meal or hearty side dish.
The Best Zucchini Bake
- This recipe is gluten free, using simple ingredients that have an abundance of flavor.
- Ready in under and hour, this dish requires minimal prep with just one dish to wash.
- The Italian seasoning and garlic create a combination of savory flavors.
- Two types of cheese make zucchini bake extra delicious.
Ingredients
Filling: The filling is made with nutritious zucchini and Roma tomatoes, olive oil and a combination of simple seasonings. Roma tomatoes are best in this mixture since they have fewer seeds and are extra meaty, but any tomato will do.
Cheesy Topping: Lots of mozzarella and parmesan cheese melt into a crispy topping, while the fresh basil adds both color and flavor.
Variations
- Use store-bought or make a homemade Italian seasoning. For extra zest, you could add some red pepper flakes, oregano, parsley, fresh or dried herbs.
- Experiment with leftover vegetables, or toss in chicken, turkey or ground beef for more protein.
- Try adding yellow squash, sliced mushrooms, chopped spinach or kale, shredded Brussels sprouts, and broccoli or cauliflower florets.
- A sprinkle of feta or blue cheese crumbles to the cheesy topping would add a tangy flavor to this zucchini casserole. Or give a combination of mozza and cheddar cheese a try.
How to Make Zucchini Bake
- Prep tomato slices and place them on a paper towel to absorb some of their liquid.
- Add all ingredients except cheeses to a prepared casserole dish. Cover with foil and bake.
- Remove foil, sprinkle with cheese, and bake (recipe below). Garnish with basil if desired.
Recipe Tips
- No need to peel the zucchini for this recipe, but you can if desired.
- Be sure to slice zucchini the same thickness for even cooking.
- Prep, season and refrigerate the veggies up to a day ahead for a quick and easy meal.
Leftovers
Store leftover zucchini bake covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or on the stovetop. Freezing is not advised for this recipe since both zucchini and tomatoes will be too watery once thawed.
Easy Zucchini Recipes
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Zucchini Bake
Equipment
Ingredients
- 2 medium Roma tomatoes sliced ¼-inch thick
- 1 pound zucchini sliced ½-inch thick
- 1 ½ tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parmesan cheese
- fresh basil for garnish thinly sliced, for serving
Instructions
- Preheat the oven to 375°F.
- Place the tomatoes on paper towels and gently press to absorb some of the liquid.
- In a 2½ quart baking dish, combine zucchini, sliced tomatoes, olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper.
- Toss well to coat and spread into an even layer. Cover with foil and bake for 25 minutes.
- Remove the foil and top with the mozzarella and parmesan cheese. Bake uncovered an additional 15 minutes or until zucchini is tender. Garnish with fresh basil if using.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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