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? As far as I know, no. And this Healthy Zucchini Tomato Bake is just that!
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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!
Over the weekend I had an over-abundance of zucchini and tomatoes, and decided to make it.
Truthfully this is one of the easiest dishes that you will ever make.
How to make Healthy Zucchini Tomato Bake
- Sliced zucchini + tomatoes.
- Layer zucchini + tomatoes in a pan.
- 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!
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If your garden is over flowing- or 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!
Things we used to make this Healthy Zucchini Tomato Bake:
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Substitutions for this recipe:
- 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.
Other healthy side dish recipes:
- Healthy Lemon Parmesan Roasted Asparagus
- Garlic Rosemary Roasted Brussels Sprouts
- Crispy Rosemary Smashed Potatoes
- Harvest Quinoa and Brown Rice Salad
Healthy Zucchini Tomato Bake
Ingredients
Instructions
- Preheat oven to 350 and spray a pie dish or 8x8 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
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
August 11, 2016 at 2:40 pmThat 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
August 18, 2016 at 10:47 amThank you!! I looove zucchini + tomatoes together
GiGi Eats
August 11, 2016 at 6:08 pmMmmmmmm Zucchini and Tomatoes = YUMM!
The Clean Eating Couple
August 18, 2016 at 10:48 amRight?! Best combo!
Cassie
August 15, 2016 at 11:08 amI’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
August 18, 2016 at 10:49 amGood idea! I have some nutritional yeast that I haven’t tried yet – I have to do that!
Rachel Agranove
August 15, 2016 at 12:31 pmYum, this looks so summery and fresh!! Delicious recipe 🙂
The Clean Eating Couple
August 18, 2016 at 10:56 amThank you so much, Rachel!
Kaitlin @ California Endless Summer
August 21, 2016 at 9:37 pmSuch a good idea to put these together!
The Clean Eating Couple
August 22, 2016 at 12:07 pmThank you! They’re some of my favorite ingredients!
Roshani Khanna
August 30, 2016 at 2:37 amDelicious! This will be the perfect treat for those hot days & nights that are around the corner. Love it!
The Clean Eating Couple
August 30, 2016 at 4:42 pmYes! It’s great for summer dinners!
S davis
March 27, 2019 at 2:43 pmCook time was not long enough, other than that wonderful!
The Clean Eating Couple
March 28, 2019 at 9:59 amHi 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!