Parmesan Tomato Zucchini Bake

Why You’ll Love This Recipe

This recipe is perfect for using up an abundance of summer vegetables and makes a delicious side dish or light main. It’s quick to prepare, low in carbs, and packed with flavor. Whether you’re serving it at a summer barbecue or for a cozy dinner, the combination of melty parmesan and juicy vegetables is irresistible. It’s also incredibly versatile and reheats beautifully, making it great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Yellow squash

• Tomatoes

• Parmesan cheese

• Black pepper

• Garlic powder

• Onion powder

• Italian seasoning

• Optional: salt

Directions

1. Preheat oven to 375°F (190°C).

2. Slice zucchini, yellow squash, and tomatoes evenly.

3. Arrange the sliced vegetables in an alternating pattern in a baking dish.

4. Sprinkle with parmesan cheese, garlic powder, onion powder, Italian seasoning, and black pepper.

5. Bake for 25–30 minutes or until the squash is tender and the cheese is melted.

6. Serve warm and enjoy.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

Variations

• Use only zucchini or squash if one is more readily available.

• Substitute mozzarella or cheddar cheese for a different cheesy flavor.

• Add a breadcrumb topping for a crispy finish.

• Include thin slices of eggplant for more variety.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in the oven at 350°F for 10–15 minutes or in the microwave until warm.

• Not recommended for freezing due to high moisture content in the vegetables.

FAQs

1. Can I use just zucchini or just squash?

Yes, but using both adds color and variety to the dish.

2. What kind of tomatoes work best?

Medium-sized slicing tomatoes or Roma tomatoes work well due to their firmness.

3. Can I use fresh herbs instead of dried?

Yes, fresh basil or oregano can be substituted—use about 3 times more than dried.

4. Is it okay to add more cheese?

Absolutely! Feel free to adjust the cheese amount to your preference.

5. How do I keep the bake from becoming watery?

Use firmer tomatoes and avoid overbaking to minimize excess liquid.

6. Can I make this ahead of time?

Yes, prepare it and refrigerate unbaked for up to a day. Bake when ready to serve.

7. Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free.

8. What type of baking dish should I use?

An 8×8 or 9×9-inch baking dish works perfectly for even cooking.

9. Can I make this in a skillet?

This recipe is best baked, but you can sauté the veggies and top with cheese in a skillet for a quicker version.

10. How can I make this vegan?

Use a dairy-free parmesan cheese alternative or nutritional yeast for a cheesy flavor.

Conclusion

Parmesan Tomato Zucchini Bake is a wholesome, easy-to-make side dish that celebrates the best of summer produce. Its layers of seasoned vegetables and golden cheese make it a go-to recipe for family dinners or potlucks. Enjoy the flavors of the season with this colorful and comforting bake!