Description
Parmesan Tomato Zucchini Bake is a vibrant, comforting dish that showcases the best of summer’s produce. Layers of tender zucchini and juicy tomatoes are baked to perfection with nutty parmesan cheese, creating a delightful medley of flavors. This easy-to-make recipe is perfect for family gatherings or weeknight dinners, offering a hearty vegetarian option that everyone will love. Enjoy this colorful bake warm or at room temperature, making it a versatile addition to any meal.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 3 medium ripe tomatoes, sliced into 1/4-inch rounds
- 1 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (basil and oregano)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine minced garlic, olive oil, salt, pepper, and Italian herbs.
- Toss zucchini and tomato slices in the mixture until evenly coated.
- In a baking dish, layer the zucchini and tomato slices alternately, starting with zucchini. Sprinkle parmesan cheese between layers.
- Bake for 30-35 minutes or until the top is golden brown and bubbly.
- Allow to cool slightly before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 200
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg