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Parmesan Tomato Zucchini Bake with layered vegetables in a glass baking dish topped with melted cheese and herbs.
Linda

Parmesan Tomato Zucchini Bake

Tender zucchini and juicy tomatoes layered with melty Parmesan and herbs for an effortless summer side that doubles as a light main.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 lb zucchini sliced into 1/4-inch rounds
  • 1.5 lb Roma tomatoes sliced into 1/4-inch rounds
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
Cheese & Seasonings
  • 1.5 cup Parmesan cheese freshly grated, divided
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes optional
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt plus more for salting zucchini
  • 0.5 tsp black pepper freshly ground

Equipment

  • 9x13-inch baking dish
  • Chef's Knife
  • Cutting board
  • Mixing Bowl

Method
 

Prep
  1. Lay zucchini slices on paper towels and sprinkle lightly with salt. Let sit 10 minutes to draw out moisture, then pat dry. This prevents a watery bake.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 6 minutes. Stir in garlic and cook 1 minute more until fragrant. Remove from heat.
Assemble
  1. Preheat oven to 400°F. Grease a 9x13 inch baking dish. Spread half the onion mixture on the bottom. Arrange half the zucchini and half the tomatoes in overlapping rows. Season with half the oregano, basil, salt, and pepper. Sprinkle with 1/2 cup Parmesan. Repeat layers.
  2. Drizzle remaining 2 tablespoons olive oil over the top. Cover with foil and bake 20 minutes. Remove foil, sprinkle with remaining 1/2 cup Parmesan, and bake uncovered until vegetables are tender and cheese is golden, 12 to 15 minutes more.
  3. Let rest 10 minutes before serving so the juices settle. The top should be bubbly and lightly browned.

Notes

For extra depth, use a mix of Parmesan and Pecorino Romano. Salting the zucchini is non-negotiable - skip it and you'll have a soupy dish. This reheats beautifully and tastes even better the next day; store covered in the fridge up to 4 days.