Healthy Zucchini Tomato Bake
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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 the perfect low carb veggie side dish that is easy, delicious and quick to make! Great for summer veggies!
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!
We always have an abundance of squash and tomatoes in the summer, and it’s so quick to slice them up, layer them in a dish, and bake them with a little bit of parmesan cheese!
It’s made with only 6 simple ingredients and allows the summer veggies to shine! For another tomato recipe, try our Tomato Sauce with Fresh Tomatoes.
If you’re looking for other healthy zucchini recipes – check out this Zucchini Bread, Zucchini Lasagna, or these 30 Healthy Zucchini Recipes!
tyler’s top tip for zucchini tomato bake
- The key to cooking zucchini so that it doesn’t get soggy is not to overcook it! Zucchini goes from being firm and delicious to a ball of mush in a matter of minutes!
- When cooking zucchini, make sure you watch it closely towards the end. It cooks very fast. The best thing to do is to set a timer!
Ingredients
Substitutions
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 cheese to this recipe for even more cheesiness!
Vegan: To make this vegan use vegan parmesan, or omit cheese completely
Bread crumbs: This is delicious with 1/8 cup of panko breadcrumbs sprinkled on top!
How to make Healthy Zucchini Tomato Bake:
- First – slice your zucchini + tomatoes about 1/4 inch thick. Then, layer them in a pan. You can make a pattern like I did, or just toss them in there!
- Stir together your parmesan cheese, olive oil and herbs.
- Sprinkle 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!
What to Serve with Zucchini Tomato Bake:
This recipe is so versatile, it really goes with anything! Here are our favorite things to serve with this zucchini bake:
- Pineapple Grilled Chicken
- Balsamic Grilled Chicken
- Vegetable Primavera Pasta
- Crockpot Whole Chicken
- Baked Boneless Chicken Breast
- Turkey Breast Crock Pot
- Crockpot Shredded Chicken or Healthy Pulled Pork
Storing:
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.
Other healthy side dish recipes:
Check out these other healthy side dish recipes!
Healthy Zucchini Tomato Bake
Ingredients
- 1 cup zucchini sliced
- 1 cup yellow squash sliced
- 2 cups tomatoes sliced
- 2 tablespoons basil fresh, chopped
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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
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.
Made this a couple times now and always enjoy it. Thanks for this quick and healthy recipe!
This turned out to be very “watery”
This was delicious! I chopped the zucchini and used chopped grape tomatoes because that’s what I had. It was a great side dish to pork chops – very summery.
Outstanding dish! Great for using the extra tomatoes and zucchini from my garden.
Even though I used exact measurements, I feel like it could’ve used more of the mixture as it only covered some of the top layer. I may give it another try.
Did you use the right size dish? Not sure what you mean here by ‘top layer’
Yes I used a pie dish. And I overlapped the squash and tomatoes a little. There wasn’t enough mixture to cover everything but I’ll give it another try!
There shouldn’t be two layers, just one to fill the dish!