Zucchini Tomato Bake
This easy Zucchini Tomato Bake is the ultimate healthy side dish! Just 6 ingredients and 30 minutes for a cheesy, herby vegetable casserole the whole family will love.
Servings: 6 servings
Calories: 79kcal
Ingredients
- 2.5 pounds zucchini cut into quarters (2 large)
- 10 ounces grape tomatoes, cut in halves or 2 large tomatoes, diced
- 5 large garlic cloves minced
- 1/2 cup Parmesan cheese grated
- 1 teaspoon dried basil and oregano or Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup parsley or basil finely chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F and spray 8x8 or 9x11-inch baking dish with cooking spray. Set aside.
- In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. 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 warm.
Video
Notes
- Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Do not freeze, it will be too watery and mushy upon thawing.
Nutrition
Serving: 1cup | Calories: 79kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 444mg | Fiber: 3g | Sugar: 6g