Description
This Parmesan Tomato Zucchini Bake is a healthy, low-carb side dish featuring layers of fresh zucchini, yellow squash, and tomatoes topped with melty parmesan and Italian herbs. Quick, easy, and full of summer flavor—perfect for weeknight dinners, potlucks, or meal prep!
Ingredients
Zucchini
Yellow squash
Tomatoes
Parmesan cheese
Black pepper
Garlic powder
Onion powder
Italian seasoning
Optional: Salt
Instructions
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Preheat oven to 375°F (190°C).
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Slice zucchini, yellow squash, and tomatoes into even rounds.
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In a baking dish (8×8 or 9×9-inch), layer the sliced vegetables in an alternating pattern.
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Sprinkle evenly with parmesan cheese, garlic powder, onion powder, Italian seasoning, and black pepper. Add salt to taste if desired.
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Bake for 25–30 minutes, or until the vegetables are tender and the cheese is melted and golden.
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Serve warm as a side dish or light main.
Notes
Use firmer tomatoes (like Roma) to reduce excess moisture.
Add mozzarella or cheddar for a different cheesy twist.
Top with breadcrumbs before baking for a crunchy finish.
Include eggplant or mushrooms for more variety.
