This Healthy Zucchini Tomato Bake recipe is an easy way to use up all your summer vegetables. Fresh, healthy and full of flavor- it’s the perfect side dish!
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Is there anything better than sweet tomatoes, fresh zucchini and melty cheese? Nope! And this Healthy Zucchini Tomato Bake is just that!
This low carb veggie side dish is easy, delicious and quick to make!
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Years ago Tyler’s mom made a variation of this Healthy Zucchini Tomato Bake and I’ve loved it as a side dish ever since!
It’s the perfect way to use up summer produce. We always have an abundance of squash and tomatoes, and it’s so quick to slice them up and bake them with a little bit of parmesan cheese!
If you’re looking for other healthy zucchini recipes – check out these 30 Healthy Zucchini Recipes!
Healthy Zucchini Bake Items:
To make this zucchini tomato bake you’ll need the following:
- Glass baking dish
- Olive oil
- Parmesan Cheese
- Zucchini
- Tomatoes
- salt and pepper.
Truthfully this is one of the easiest dishes that you will ever make.
How to make Healthy Zucchini Tomato Bake:
This vegetable bake is SO easy to make.
- First – slice your zucchini + tomatoes about 1/4 inch thick.
- Then, layer zucchini + tomatoes in a pan. You can make a pattern like I did, or just toss them in there!
- Mix together your parmesan cheese, olive oil and herbs.
- Drizzle over veggies.
- Bake in the oven and you’re done!
It’s seriously so delicious and simple!
If your garden is over flowing, you just need a quick summer side dish, or you’re looking for an easy way to get in veggies this winter – this Healthy Zucchini Tomato Bake recipe for you!
Substitutions for zucchini and squash recipe:
Veggies: You can use all green or all yellow squash in this recipe. You can also add chopped onion.
Chopped Veggies: You can chop all of the vegetables in pieces and mix them up in a bowl if you don’t want to arrange them. Chop in 1 inch cubes.
Fresh Basil: If you don’t have fresh basil, you can substitute 1/2 tablespoon dried basil
Oil: Olive oil is the best option for this recipe, but avocado oil will also work!
Mozzarella: We like to add 1/4 cup shredded mozzarella to this recipe for even more cheesiness!
Vegan: To make this vegan use vegan parmesan, or omit cheese completely
Breadcrumbs: This is delicious with 1/8 cup of panko breadcrumbs sprinkled on top!
Storing & Serving Zucchini Bake:
Making ahead: You can make this up to 24 hours in advance and bake when you’re ready to eat.
Storing: You can store this in the refrigerator for up to 5 days
Freezing: We don’t recommend freezing this dish. Frozen veggies can get very watery.
Zucchini Tomato Bake FAQ
The key to cooking zucchini so that it doesn’t get soggy is to not over cook it! Zucchini goes from being firm and delicious to a ball of mush in a matter of minutes!
Pretty much anything goes well with zucchini! It’s a very neutral vegetable. I like too serve this with Crockpot Shredded Chicken or Healthy Pulled Pork.
When cooking zucchini, make sure you watch it closely towards the end. It cooks very fast. The best thing to do is set a timer!
Other healthy side dish recipes:
- Healthy Lemon Parmesan Roasted Asparagus
- Avocado Salad
- Greek Quinoa Salad
- Garlic Roasted Brussels Sprouts
- Corn Tomato Avocado Salad
- Crispy Smashed Potatoes
- Broccoli Salad Recipe
- Harvest Quinoa and Brown Rice Salad
Healthy Zucchini Tomato Bake
Ingredients
Instructions
- Preheat oven to 350 and spray a pie dish or 8×8 baking dish with oil
- Slice the tomato and squash into 1/4 inch thick slices.
- Layer the squash and tomato in a pattern, side by side until the pan is full
- Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
- Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
- Optional: Top with additional parmesan and optional hot pepper flakes
Video
Notes
- You can use all green or all yellow squash in this recipe
- You can chop all of the vegetables in pieces and mix them up in a bowl if you don’t want to arrange them. Chop in 1 inch cubes.
Myra
That looks so good!!! Zucchini is my fave and I have a ton of fresh basil to use up from the garden 🙂
The Clean Eating Couple
Thank you!! I looove zucchini + tomatoes together
GiGi Eats
Mmmmmmm Zucchini and Tomatoes = YUMM!
The Clean Eating Couple
Right?! Best combo!
Cassie
I’ll sub the Parmesan cheese for nutritional yeast, but otherwise this bake looks so delectable! All of my favorite vegetables in one!
The Clean Eating Couple
Good idea! I have some nutritional yeast that I haven’t tried yet – I have to do that!
Kaitlin @ California Endless Summer
Such a good idea to put these together!
The Clean Eating Couple
Thank you! They’re some of my favorite ingredients!
Roshani Khanna
Delicious! This will be the perfect treat for those hot days & nights that are around the corner. Love it!
The Clean Eating Couple
Yes! It’s great for summer dinners!
S davis
Cook time was not long enough, other than that wonderful!
The Clean Eating Couple
Hi Steffanie – You may have not sliced the tomatoes/squash as thin as necessary for it to cook in time. But regardless – I’m glad you liked it!
Carol
I make a recipe like this often, love it. I usually chop veggies in I inch chunks, use a variety of cherry tomatoes and lots of garlic. .I look forward to the leftovers the next day by mixing them into pasta. So delicious. Save a little pasta water to add.
The Clean Eating Couple
That’s a great idea to use the leftovers over pasta! Yum!!
Janice
So much flavor and so easy to prepare! Made this tonight and will be making it again. Thank you for sharing the recipe.
The Clean Eating Couple
So glad you like it, Janice!! It’s one of my favorites too 🙂 Leftovers are great cut up over pasta – yum!!
Linda
This recipes is not only easy but so delicious! It’s also got a beautiful presentation if you were entertaining guests. I have made this for Christmas Eve the last few years as I have a couple of family members that are gluten intolerant . This is a perfect dish for any occasion!
The Clean Eating Couple
Yay! Makes me so happy to hear this 🙂
Rachel Locey
Delicious. I cut the squash and zucchini into chunks & used cherry tomatoes cut in half. Fresh basil can be hard to find, so I used chopped frozen basil (found it in the freezer section; looks like ice cubes). I prefer less oil; this was good with about half the oil, in my opinion.
I will definitely make it again.
The Clean Eating Couple
So glad you liked it!! Thanks, Rachel!
Jessica
It came out delicious, I will definitely be making this more throughout the summer!
The Clean Eating Couple
Glad you liked it, Jessica! Thank you so much!
Madison
Love this for a summer side dish!! We added mozzarella as suggested and it was delicious!
The Clean Eating Couple
So glad you liked it, Madison! Thank you!
Wendy Geoghan
Absolutely delicious! I had tomatoes and zucchini that I wanted to use. Had all the ingredients at home. I cut the recipe in half, only two of us. Followed directions and this dish looked great and tasted wonderful. And healthy! Will definitely make it again.
The Clean Eating Couple
So glad you liked it, Wendy! Thank you so much!
Joanne
This was so easy and delicious I have made it 3 times in the last month!!
The Clean Eating Couple
Love hearing that, Joanne! It’s my favorite summer side dish!
Rita T Yusko
In the photo – did you use spinach in this dish? Looks like more than 2 Tbs. basil.
The Clean Eating Couple
No I didn’t. It’s made exactly as the recipe is written – although I’m sure spinach would be a great addition!
Cara
This was AMAZING. Used my own seasoning choice. Made today for Thanksgiving.
The Clean Eating Couple
So happy you enjoyed it, Cara! Thank you!
Leslie Poff
This is what I’ve needed to stop over baking my zucchini 🙈 I added some feta cheese and a bit of Cajun seasoning for a kick and it was fantastic! Will definitely be making it again! 💕
The Clean Eating Couple
Love that combo!! Sounds great!