Healthy Zucchini Tomato Bake
This post contains affiliate links. Read our disclosure policy.
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!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
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.
This dish was delicious! I did add 1 tsp of Italian seasonings for even more flavor.
Sounds good
Could I use green tomatoes maybe?
I’m not sure. they’re a different flavor and less sweet so I’m not sure how it would work. Sorry!
Was a wonderful recipe and will be made in our house again.
This was so tasty and a great use of fresh produce! Only changes I would make are adding some sliced garlic in the layers and finish with a topping of fresh basil to serve. But it was filling and delicious! Will definitely make it again.
Love this recipe. Very healthy!
Please send me the free recipe book.
Thank
Have made this numerous times, varied with what I have. Add thinly sliced white onion, use mixed dried Italian or middle east spices. Your choice!
Use shredded mozza at end (just to melt it( if you don’t wantparmigan.
Check out Briam recipes to add thinly sliced potatoes. Your ‘sides’ are done!
So glad you liked it!
This was an easy, quick, and tasty dish. And it’s healthy too! I can’t eat Parmesan cheese (weird reaction to certain cheeses), so I used about a half cup of mozzarella cheese in the mix instead then put parm out for others to sprinkle on at the table. Everyone enjoyed it, even my hubby who is not a big fan of zucchini and summer squash.
So happy you enjoyed it!
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! 💕
Love that combo!! Sounds great!
This was AMAZING. Used my own seasoning choice. Made today for Thanksgiving.
So happy you enjoyed it, Cara! Thank you!
In the photo – did you use spinach in this dish? Looks like more than 2 Tbs. basil.
No I didn’t. It’s made exactly as the recipe is written – although I’m sure spinach would be a great addition!
This was so easy and delicious I have made it 3 times in the last month!!
Love hearing that, Joanne! It’s my favorite summer side dish!
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.
So glad you liked it, Wendy! Thank you so much!
Love this for a summer side dish!! We added mozzarella as suggested and it was delicious!
So glad you liked it, Madison! Thank you!
It came out delicious, I will definitely be making this more throughout the summer!
Glad you liked it, Jessica! Thank you so much!
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.
So glad you liked it!! Thanks, Rachel!
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!
Yay! Makes me so happy to hear this 🙂
So much flavor and so easy to prepare! Made this tonight and will be making it again. Thank you for sharing the recipe.
So glad you like it, Janice!! It’s one of my favorites too 🙂 Leftovers are great cut up over pasta – yum!!
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.
That’s a great idea to use the leftovers over pasta! Yum!!
Cook time was not long enough, other than that wonderful!
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!
Delicious! This will be the perfect treat for those hot days & nights that are around the corner. Love it!
Yes! It’s great for summer dinners!
Such a good idea to put these together!
Thank you! They’re some of my favorite ingredients!
I’ll sub the Parmesan cheese for nutritional yeast, but otherwise this bake looks so delectable! All of my favorite vegetables in one!
Good idea! I have some nutritional yeast that I haven’t tried yet – I have to do that!
Mmmmmmm Zucchini and Tomatoes = YUMM!
Right?! Best combo!
That looks so good!!! Zucchini is my fave and I have a ton of fresh basil to use up from the garden 🙂
Thank you!! I looove zucchini + tomatoes together