Embrace the vibrant flavors of summer with this delightful Zucchini Tomato Bake. This dish brings together fresh zucchini and juicy tomatoes, creating an explosion of taste that captures the essence of Mediterranean cuisine. Not only is it a celebration of seasonal produce, but it also serves as a comforting, cheesy vegetable bake that the entire family will enjoy.
Ingredients
Scale:
4 medium zucchinis, sliced into ¼-inch rounds
4 large tomatoes, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
1 cup breadcrumbs (gluten-free if needed)
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the sliced zucchinis, diced onions, minced garlic, oregano, basil, salt, and black pepper. Drizzle with 2 tablespoons of olive oil and toss until everything is well coated. Let the mixture sit for about 10 minutes.
In a greased 9x13 inch baking dish, layer half of the zucchini mixture at the bottom. Follow with a layer of tomato slices, then top with half of the mozzarella cheese. Repeat with the remaining zucchini, tomatoes, and mozzarella.
In a small bowl, mix the breadcrumbs with the remaining olive oil and Parmesan cheese. Spread this mixture evenly over the top layer of cheese.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
Allow the Zucchini Tomato Bake to cool for 5-10 minutes before serving.
