Easy Baked Zucchini with Tomatoes (Crispy Cheese Crust)

This tender, juicy Baked Zucchini with Tomatoes is made with fresh vegetables and parmesan cheese and ready in 35 minutes. The melted cheese turns golden brown and creates a delicious crisp crust over the bubbling vegetables. I find myself making this simple side dish almost every week during summer.

Why This Classic Works

I used to end up with soggy vegetables whenever I tried roasting zucchini. The trick is cutting the pieces evenly and letting the oven run hot to evaporate excess moisture quickly.

Adding tomatoes brings a natural acidity that perfectly balances the rich parmesan crust. I rely on this method to get nicely roasted, flavorful results without much hands-on effort.

Baked Zucchini with Tomatoes Ingredients

• 3 medium zucchini, sliced into half-moons
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

How To Make Baked Zucchini with Tomatoes

1. Preheat the oven: Heat your oven to 400°F and lightly grease a large baking dish.
2. Toss the vegetables: Place the zucchini slices and halved cherry tomatoes in a large bowl. Drizzle with olive oil, minced garlic, dried oregano, salt, and pepper, then toss until coated.
3. Transfer to dish: Spread the seasoned vegetable mixture evenly into the prepared baking dish in a single layer.
4. Add the cheese: Sprinkle the grated parmesan and shredded mozzarella evenly over the top of the vegetables.
5. Bake and serve: Bake for 20 to 25 minutes until the zucchini is tender and the cheese is golden and bubbling.

Recipe Tips

• Avoid soggy vegetables: Do not salt the zucchini too early before tossing, as it draws out water and softens the squash prematurely.
• Use high heat: Baking at 400°F ensures the vegetables actually roast rather than just steam in their own juices.
• Choose firm tomatoes: Cherry or grape tomatoes work best because they hold their shape and release less water than large slicing tomatoes.

What To Serve With Baked Zucchini with Tomatoes

This simple vegetable side pairs perfectly with grilled chicken breast or a thick pan-seared steak. You can also serve it alongside some crusty garlic bread to soak up the flavorful tomato juices left at the bottom of the baking dish.

How To Store

Keep any leftovers in an airtight container in the fridge for up to three days. Reheat portions in the oven or microwave, though the cheese topping will lose its crispness. Freezing is not recommended because the vegetables will become mushy upon thawing.

FAQs

• Do I need to peel the zucchini? No, leave the skin on. The skin helps the zucchini hold its shape during baking and provides extra fiber.
• Can I use a different cheese? Yes, you can substitute the mozzarella with gruyere or fontina for a slightly different flavor profile. Crumbled feta cheese also works wonderfully if added right before serving.
• Why did my dish turn out watery? This happens if the oven temperature is too low or if you use large tomatoes with high water content. Sticking to cherry tomatoes prevents this issue.

Nutrition

• Calories: 150 kcal
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 400mg
• Total Carbohydrate: 8g
• Protein: 6g

Baked Zucchini with Tomatoes

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Baked Zucchini with Tomatoes delivers tender vegetables under a crispy cheese crust in just 35 minutes. Cherry tomatoes and parmesan make this a fast, reliable side dish for busy weeknight dinners.

Ingredients

• 3 medium zucchini, sliced into half-moons

• 2 cups cherry tomatoes, halved

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup grated parmesan cheese

• 1/2 cup shredded mozzarella cheese

Directions

• 1. Preheat the oven: Heat your oven to 400°F and lightly grease a large baking dish.
• 2. Toss the vegetables: Place the zucchini slices and halved cherry tomatoes in a large bowl. Drizzle with olive oil, minced garlic, dried oregano, salt, and pepper, then toss until coated.
• 3. Transfer to dish: Spread the seasoned vegetable mixture evenly into the prepared baking dish in a single layer.
• 4. Add the cheese: Sprinkle the grated parmesan and shredded mozzarella evenly over the top of the vegetables.
• 5. Bake and serve: Bake for 20 to 25 minutes until the zucchini is tender and the cheese is golden and bubbling.