Baked Zucchini With Tomatoes
Baked Zucchini With Tomatoes is a vibrant, flavorful dish featuring tender zucchini and ripe tomatoes layered beautifully with herbs and topped with Parmesan. Perfect as a light main or side, it appeals to vegetable lovers seeking a wholesome, oven-roasted meal bursting with fresh flavors.
Ingredients
- 3 medium zucchini (about 3/4 lb.) ⓘ
- 3 ripe plum tomatoes (about 1/2 lb.) ⓘ
- 1 medium green pepper, cored, seeded and chopped ⓘ
- 1/2 cup finely chopped onion ⓘ
- 2 teaspoons finely chopped garlic ⓘ
- 2 teaspoons finely chopped marjoram or 1 teaspoon dried ⓘ
- freshly ground black pepper ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons freshly grated Parmesan cheese ⓘ
Instructions
- Preheat oven to 425°F.
- Trim off the ends of the zucchini and core the tomatoes.
- Cut the zucchini and tomatoes into equal horizontal slices.
- Arrange the slices in an oven-proof baking dish with the edges slightly overlapping, alternating layers of zucchini and tomatoes.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like basil or oregano along with the marjoram. If you don't have marjoram, dried Italian seasoning can be a great substitute. For a bit of heat, sprinkle some red pepper flakes over the layers before baking. Make sure to use a baking dish that allows for even cooking.
Serving Suggestions
Serve the baked zucchini and tomatoes as a delightful side dish to grilled chicken or fish. It also pairs beautifully with Mediterranean recipes, making it a fantastic accompaniment to dishes like Greek-Style Pasta Salad. Add a sprinkle of extra Parmesan on top before serving for added flavor.
Storage & Reheating
Store any leftover baked zucchini and tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish back in a preheated oven at 350°F for about 15 minutes, or until warmed through. Avoid microwaving as it can make the vegetables soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Zucchini With Tomatoes contains roughly 227 calories, with 10g protein, 28g carbohydrates, and 9g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of protein and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! This dish is versatile, and you can incorporate vegetables like eggplant or bell peppers for more variety. Just adjust the baking time based on the vegetables used, ensuring they are tender and cooked through.
Can I make this dish ahead of time?
Yes, you can prep the zucchini and tomatoes a day in advance. Simply layer them in the baking dish and cover with plastic wrap. When ready to bake, remove the wrap and adjust the baking time if the dish is chilled.
What can I serve with baked zucchini and tomatoes?
This dish goes well with grilled meats or can be served over a bed of quinoa or rice for a vegetarian meal. Pairing it with a light salad, such as Spring Salad, can complete your meal beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).