A delicious and healthy zucchini and tomato bake that is perfect for a light meal or side dish.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 medium zucchinis, sliced into rounds
1 medium onion, diced
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup fresh basil, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
In a large bowl, combine the sliced zucchinis, diced onion, halved cherry tomatoes, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are evenly coated.
Layer half of the vegetable mixture in the prepared baking dish. Sprinkle half of the mozzarella cheese over the vegetables. Add the remaining vegetable mixture on top, followed by the rest of the mozzarella and the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for about 5 minutes. Garnish with fresh chopped basil before serving.
Notes
For added protein, consider mixing in cooked ground turkey or chicken before baking.
Substitute the mozzarella with a dairy-free cheese alternative for a vegan version.