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Garlic Parmesan Zucchini and Tomato Bake is quick and healthy dinner recipe. 5 minutes of prep time and dinner is served! Zucchini bake with parmesan cheese, tomatoes and garlic to the rescue! | ifoodreal.com

We love Parmesan Zucchini Sticks and I have baked tomatoes topped with Parmesan cheese a numerous # of times. So, I thought why not to combine both with some garlic and make zucchini bake?! Cheese with garlic is always a winning combo. In Ukraine, garlic and dill go together like lime and cilantro in Mexico.

Great success! This zucchini and tomato bake literally took me 5 minutes of chopping and other 25 minutes I was grilling Lemon Rosemary Chicken, while zucchini and tomatoes were baking. 

Garlic Parmesan Zucchini and Tomato Bake is quick and healthy dinner recipe. 5 minutes of prep time and dinner is served! Zucchini bake with parmesan cheese, tomatoes and garlic to the rescue! | ifoodreal.com

I was finally able to get a hold of local zucchini at a decent price, so I stocked up. Zucchini from Mexico in August for $1.29/lb?! Do you shop at those crazy grocery stores?!

I like to make simple zucchini dishes. Kind of chop, throw together and preferably with leftovers for tomorrow. Like Zucchini Noodles with Cilantro Lime ChickenOne Pan Skinny Tex Mex Chicken and Zucchini or these 30 Minute Thai Turkey Meatballs. Just because I can’t imagine myself coming home from work and whipping a batch of Parmesan zucchini crisps from Pinterest. Like who has time for slicing zucchini, dipping them into 5 bowls and baking in a single layer, on 2 trays, in 3 batches. And then what about lunch leftovers?! Like what is Alex going to eat? I’m sure they are delicious but practical?! Not for me. Maybe on some long rainy weekend in winter…

Garlic Parmesan Zucchini and Tomato Bake is quick and healthy dinner recipe. 5 minutes of prep time and dinner is served! Zucchini bake with parmesan cheese, tomatoes and garlic to the rescue! | ifoodreal.com

It’s much easier to chop zucchini into cubes, slice up some tomatoes, mix with a bit of Parmesan and spices, then dump everything in a baking dish and bake. Couldn’t be easier, healthier and delicious!

Well, I’m sure to skip the cheese is healthier but remember we are living by the 80/20 rule and a bit won’t hurt at all. I definitely don’t eat Parmesan cheese every day or even every week. A big piece that I buy at Costco lasts me 6 months or longer. Garlic Parmesan Zucchini and Tomato Bake is quick and healthy dinner recipe. 5 minutes of prep time and dinner is served! Zucchini bake with parmesan cheese, tomatoes and garlic to the rescue! | ifoodreal.com

You can use green/yellow zucchini or a squash type in this zucchini bake. Heirloom tomatoes would be delicious instead of grape tomatoes. Throw in some cooked diced chicken or any other cooked protein, like ground turkey or tofu, for a complete meal.

I like zucchini cooked but still crunchy, and that’s what this zucchini bake is. For well cooked vegetables, cook 10 minutes longer. This dish was amazing, even cold. I hope I don’t have to sell you on baked and somewhat crispy Parmesan cheese with garlic, right?! Enjoy my Ukrainian with an Italian flare version of zucchini!

Garlic Parmesan Zucchini and Tomato Bake is quick and healthy dinner recipe. 5 minutes of prep time and dinner is served! Zucchini bake with parmesan cheese, tomatoes and garlic to the rescue! | ifoodreal.com 

Garlic Parmesan Zucchini and Tomato Bake

Garlic Parmesan Zucchini and Tomato Bake

Ingredients

  • 2 large or 2.5 lbs zucchini, cut into quarters
  • 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
  • 7 garlic cloves, crushed
  • 1/2 cup Parmesan Cheese, shredded
  • 1 tsp basil/thyme/oregano, dried
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with basil or parsley and serve hot/warm.
  3. Storage Instructions: Refrigerate covered for up to 3 days.
http://ifoodreal.com/garlic-parmesan-zucchini-and-tomato-bake/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 cup:
Calories: 81.9
Total Fat: 2.5 g
Cholesterol: 6.6 mg
Sodium: 451.8 mg
Total Carbs: 8.7 g
Dietary Fiber: 2.3 g
Protein: 5.9 g
WW Points+: 2

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62 Comments

  1. Olga G.

    Hi Olena! I made this deliciousness yesterday and I loved it! This had all my favorite flavors in it. It kind of reminded me of pizza. 🙂 On a side note, I wanted to share with you that I lost 25 pounds! I’m so excited. The main problem area I have left is my belly pooch. You have totally inspired me the way you managed to get your body in tip top shape! Any suggestions on that pooch…seriously the toughest area. Thank you!

    Reply
    • Olena

      See, that’s a true Eastern European in you.:) Well, my dear, I’m so happy to hear the news! 25 lbs, wow! How much more to go? As for the pouch, it’s tough!!! I still have it too. We all have our problem areas, for some women it’s lower body (bum and thighs) and for some it’s belly. It has to do with having kids and is a combination of fat and lose skin, more fat though LOL, which requires precise nutrition for a while and no sugar, I mean not even healthy treats. I’m still trying but have eaten a lot of fresh fruit and berries in season, how couldn’t I?! So, that’s a tip…It’s hard, trust me, I hate my belly pouch too!!! Right now I’m going low on sugar. Not much fruit, maybe an apple a day. Plus it takes some time. So, go slow and easy, you will get there!

      Reply
      • Olga G.

        I have only five more pounds to lose and I’ll be pre-baby weight before I started having kids. Over all I’m happy with my weight just that darn lower belly. 🙁 I’m at the point where I just want to tone up and tighten. I will take your suggestions on eliminating most fruit. Summer is so abundant in fresh fruit it is hard to resist! Thanks for the tips! 🙂

        Reply
        • Olena

          Yes, summer is the time to enjoy fresh produce and not beat up yourself about it. It’s real food at the end of the day, full of nutrients and vitamins, right?! If you want to tone up I highly recommend to start lifting. Muscle burns fat and makes you lean. I have done a lot of research about the lower belly pouch because it drives me crazy every day!!! It just takes time! Like months and months, even years. Just make it your lifestyle like now and keep going, eventually you will get there. I have been working out and eating clean for over 3 years now and every year my body gets better and better. It’s slow but it’s for sure and forever. At the end of the day you still want to enjoy life, right?! Also, my stomach started trimming from the top and pouch getting more prominent as I lean out. It’s a process and you are doing great!!! Chalene Johnson, a Beachbody coach, looks way more leaner today than in her 5 year old DVD. And she does it for a living! So…Just eat clean and work out.

          Reply
  2. Suzanne

    Is it 1tsp each of basil, thyme and oregano or 1tsp of the three spices combined?

    Reply
  3. RachelSD

    Made this tonight for dinner and it’s great! We had tons of yellow summer squash, yellow peppers, and heirlooms tomatoes from our CSA box, so I cut them all up and baked them together. Sauteed some chicken to go with it, and topped it all with our basil. Delicious! Thanks for the recipe!

    Reply
  4. Heather

    Making this tonight with Zucchini that keeps being given to me. Can’t wait to try it…. also shared it on my blog. Alaskanbrat.blogspot.com
    Thanks for such a simple and healthy recipe!!

    Reply
  5. Valerie

    Made this last night and it was a hit! I thought I was supposed to use 1 tsp of each of the spices but it seemed excessive so this is what I did: 1/2 tsp. oregano; 1/2 tsp. thyme; 1 tsp basil – all dried herbs! I am sensitive to garlic, so added 1/2 tsp dried roasted Minced Garlic (Epicure Brand) instead of all the fresh garlic! Used 1 yellow & 1 gree zucchini and two large beefsteak tomatoes chopped. I roasted for longer and at a higher temperature as my family likes veggies cooked well – it was absolutely awesome and everyone wants me to save this recipe!

    Reply
  6. Renee

    I made this last night as a side with chicken. Now my husband is not a big fan on veggies. He’s a burger, fries and pizza kind of guy, yet skinny! Last week my doctor got on me big time. Health and weight, must eat healthier! So cleaned out pantry/fridge etc. and started over. How did this recipe go over with my husband? I was scared he was going to hate it but he LOVED it from first bite!!!! Pinning many of your recipes which I think will be made much of the coming months! Healthier me, here I come!!! Thanks for sharing!!

    Reply
    • Olena

      Oh my. You have one of those husbands.:) Just sprinkle some cheese on all his veggies.:) Good for you, Renee! So many people don’t give a damn about what they eat or what big corporations feed them. Just simply don’t care. That’s why America is where it is today. So, good for you!

      Reply
  7. kelly anne

    I can’t wait to make this!! One question, has anyone used frozen zucchini? I have a ton of zucchini and summer squash I from a trip to the farmers market.

    Reply
  8. Morgan

    OMG! just made this and it was SOOO good!!! will be making it again. really great for food prep

    Reply
  9. Michelle

    Wow, I just finished making this dish and it came absolutely delicious. I added a little extra Mexican cheese and it was YUMMY. Thanks for the recipe!

    Reply
  10. Kayla

    How would you make this with ground turkey? Brown the turkey first, then combine with the veggies to bake in the oven?

    Reply
  11. Carly

    Hello Olena..I am in love with your website!!
    Any chance this recipe would be sufficient if I made it ahead of time and froze the casserole. My husband works out of town and I wanted to find some healthier options other then pasta to make and freeze. Any suggestions would be great appreciated!!!
    Thank you

    Reply
    • Olena

      Hi Carly. Thank you very much! No, this casserole wouldn’t freeze well. Zucchini and tomatoes will be soggy, not tasty at all once defrosted. I have many non-pasta casseroles in Casserole category. Check them out. I usually include at the bottom of recipe if it can be frozen under Storage Instructions. Quinoa, Rice and Lentil casseroles I have generally can be.

      Reply
  12. Leigh H.

    when using frozen zucchini, should it be thawed or just tossed in frozen? I have a freezer full from my garden!!

    Reply
    • Olena

      Yes, any. Grilled, roasted, rotisserie (we have a natural store that sells unmedicated ones. regular store-bought are full of preservatives and sodium i seasoning, not to mention farm factory chicken itself), even quickly pan fried with some seasonings.

      Reply
  13. Brooke

    Wonderful to see more people using clean cooking and ingredients! This looks like a great way to use zucchini!

    Reply
  14. Karen

    Made this last night. Delicious. Didn’t bother dirtying another bowl and just mixed everything in the casserole dish. Added a pinch of red pepper flakes. Will make again!

    Reply
  15. Lorie

    $1.29 in August?! Here in the USA August 17 is “leave a zucchini on a friends porch day”. I’ve got 2 large zucchinis and this recipe will help to get one eaten.

    Reply
    • Olena

      Haha.Yes, this year I have discovered farmer’s market and buy large zucchini more affordable, I think. At least it is not from Mexico. If you know someone with a garden then zucchini are really cheap.:)

      Reply
  16. Bette

    Great recipe! Fixed it for lunch today and added precooked chicken sausage made with Parmesan and spinach in the last fifteen minutes just to heat the sausage. It was a great lunch and I have leftovers for another day. Best squash casserole I’ve ever had. Thanks!

    Reply
    • Olena

      Awesome! It took me a second to realize zucchini is squash. I forget. I was like “which squash recipe”?LOL

      Reply
  17. Mariana

    Очень простой и классный рецепт! Я тоже приветствую здоровую и полезную еду. Сегодня вечером порадую мужа ))

    Reply
  18. Hazel

    Loved this recipe. Made this for dinner tonight on Halloween and it was a big hit. Will make it again. My husband isn’t a garlic lover so cut it in half. Great receipt thank you?????

    Reply
  19. Kimberley

    this is the 3rd recipe I have bookmarked of yours! Simple and easy ingredients, which I love. Also, in Saskatchewan, zucchini is usually $1.29, right now its 1.29 per zucchini. Makes me sick! Its my favourite veggie.

    Reply
    • Olena

      Hi Kimberley! Yes, as soon as we head into winter and Mexican zucchini hit the shelves, price goes up. But still if you eat clean you save a lot of money on boxed and prepackaged food so I honestly do not count my money when it comes to veggies. Gotta eat them and no other choice. Better than eating cheap pasta all winter and then trying to lose all that weight lol.

      Reply
  20. Kit

    This looks so good that even though it’s almost December I want to find some organic zucchini, (spend a lot more!!) and make it. I already miss my summer vegetables! You mentioned that in Ukraine garlic and dill are often used together.

    I am so hoping to see some healthy dishes with your homeland slant in them! So curious about different cultures. I’d love a borscht recipe, beets are a favorite of mine, but any other thing you have reworked that Ukrainen would be so much fun to try!

    Reply
    • Kit

      Well, maybe not borscht! I just googled it! It sounds so simple and tasty but most recipes that I found are really quite complicated. I wouldn’t mind the time and many steps, but they are all written in metric which I don’t understand and the instructions are also often a little hard to follow. I am thinking it is the translation problem.

      One day I will find a great restaurant that some Ukrainen dishes and I try my borscht!

      Reply
      • Kit

        Oh my gosh, now who is the dummy? Olena, I thought I looked really well on your site at all of your recipes. I missed the borscht! The one thing I have been dying to try for more than a year! (Smacking my forehead!) I have checked out the link (thank-you) and your borscht looks delicious and uncomplicated. I’m dragging myself to the store tomorrow! Seriously! I have a bad cold in my chest and this is just the thing! Thank-You, Thank-You, for reading every post and responding!

        Reply
        • Olena

          Awe, get better!!! Warm soup will make you feel better. We also ALWAYS make chicken noodle soup when someone has a cold. I have a slow cooker recipe. We also eat a lot of citrus fruit, garlic, raw honey and warm liquids as soon as cold hits. Always works like a charm and kills all bugs inside. It might be not sexy but healthy for sure. I love your comments! I love talking to “real” people since I work from home.:)

          Reply
          • Kit

            Thank-you again! Soup is one of my favorite things when it gets cold here in the Northern most Illinois. My chicken soup has never been clear without me straining the broth through layers of cheesecloth and it’s a messy job that I that I would love to skip. After clicking your link and reading your simple hints, I am hoping to be able to forget that now. I haven’t used my slow cooker in a long time, but the chicken soup sounds good too, and healing. Do you put your raw honey in tea, on toast, or just eat it from a teaspoon? I am wondering if the heat might kill the good things in there?

            Thank you so much! You have been more than helpful! I need to work on the citrus, I am more a fan of vegetables than fruit and don’t think to eat it very often!

          • Olena

            Oh no, that way I would never make chicken soup – so much work. Just add peeled whole white onion, keep lid a bit open and strain with a mesh. Onion really clears the stock and the open lid too.
            I assume eating raw honey by the spoon is the best in terms of benefits. Yes, I would think hot water would kill those benefits because boiling water T is 212 F and raw honey benefits are kept if it is heated below 95F. We eat it by the spoon, then sip on hot tea or milk. Also hot milk with a piece of melted butter in it is very good for curing cough. Honey for sore throat as well. Old Russian methods. Also hot milk with honey but benefits of honey are gone but it cures cough. My MIL would rub bear’s fat on chest and back when kids were coughing but that I’m not sure about or I feel bad for bears. Also was popular to fill socks with dry mustard and sleep like that (I would triple the sock to keep bed clean). Cures cough because of heat. No cough syrups or antibiotics for sure and we are all alive and well.:) Get better!

  21. Shanna

    Had this with tilapia tonight. Not only was it easy but it was the first healthy dinner my husband and I totally agree on!

    Reply
    • Olena

      Awesome to hear. It will get easier as your tastebuds clean up. Probably I suspect it pertains more to your husband. Women are easier going when it comes to food.:)

      Reply
  22. Tara

    Hi! If you’re going to add chicken, do you cook it all the way, dice it up, and bake it with the zucchini and tomatoes? Any suggestions?

    Reply
    • Olena

      Hi Tara. I would use diced boneless chicken, mix it all together with vegetables and bake. It cooks fast.

      Reply
  23. Bonnie

    I made this last week – the salt as hubby is restricted and added some baby bella mushrooms yummyumm, making it again tonight with roasted chicken.

    Reply
  24. Kim

    I made this and loved it, I’m gonna go a little easier on the garlic next time 🙂

    Reply
    • Olena

      OK LOL. I also noticed depends what garlic I use. Store-bought organic is way less powerful than local from the garden. That must be the Russian one, on steroids.:)

      Reply
  25. Hineaka

    Have made this on several occasions and has been a massive success every time. Have another dinner happening and it’s on the menu again. Thank You for a great recipe. 😋😋

    Reply

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