Description
This Zucchini and Tomato Bake is a simple Mediterranean vegetable dish made with fresh zucchini, ripe tomatoes, garlic, olive oil, and herbs baked until tender and golden. Healthy, comforting, and easy to prepare, it works perfectly as a side dish or light vegetarian main course.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 4 ripe tomatoes, sliced
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mozzarella or feta (optional)
- Fresh parsley, chopped
Instructions
- Preheat oven to 180°C (350°F).
- Slice zucchini and tomatoes evenly.
- Mix olive oil, garlic, oregano, thyme, salt, and pepper.
- Layer zucchini and tomatoes in a baking dish.
- Drizzle olive oil mixture over vegetables.
- Sprinkle cheese on top if desired.
- Bake for 35–40 minutes until tender and lightly golden.
- Garnish with fresh parsley and serve warm.
Notes
Salt zucchini before baking to reduce excess moisture. Use ripe tomatoes for the best flavor. Add breadcrumbs for a crisp topping if desired. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg