Zucchini, Tomato And Onion
A colorful and healthy baked vegetable dish featuring zucchini, tomato, and onion with Italian herbs—perfect for a light, flavorful side or vegetarian main.
Ingredients
Instructions
- Preheat oven to 350°F.
- Layer sliced onion, tomato, and zucchini in a 2-quart nonstick casserole dish that has been sprayed with nonstick cooking spray.
- Sprinkle each layer with Italian herb seasoning, salt, and pepper.
- Bake for 30 to 45 minutes, depending on desired softness of the vegetables.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or oregano alongside the Italian herb seasoning. If you're looking for a lighter dish, you can substitute yellow squash for zucchini. This recipe is versatile, so feel free to add other vegetables such as bell peppers or mushrooms. To enhance the dish’s richness, a sprinkle of Parmesan cheese before baking can also be delightful.
Serving Suggestions
This zucchini, tomato, and onion bake pairs beautifully with a side of Savory Rice Pilaf or a fresh Minted Corn & Rice Salad for a complete meal. It can be served as a main dish or as a side alongside grilled chicken or fish. Drizzle with balsamic glaze for an extra layer of flavor, or serve with crusty bread to soak up the juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for a quick meal. This dish can also be served cold, making it a great option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini, Tomato And Onion contains roughly 64 calories, with 3g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (147% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
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 canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are unavailable. Just make sure to drain them well to avoid excess moisture in the dish. The flavor may differ slightly, but they will still provide a nice texture and taste.
How do I adjust the cooking time for firmer vegetables?
If you prefer your vegetables to be firmer, check the dish after 30 minutes of baking. If they need more time, continue baking in 5-minute increments until they reach your desired texture. Keep in mind that cooking times may vary depending on your oven.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish in advance and store it uncooked in the refrigerator for up to 24 hours. Just cover it with plastic wrap or foil. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if needed.
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).