Description
A delicious Mediterranean-inspired layered zucchini and tomato bake combining fresh vegetables, herbs, and cheese for a nutritious side dish perfect for any occasion.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
- 4 large ripe tomatoes (about 2 pounds), sliced into ¼-inch rounds
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 medium onion, thinly sliced
- ½ cup breadcrumbs
- Salt and freshly ground black pepper to taste
- Optional: 1 red bell pepper, thinly sliced
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini and tomatoes, pat zucchini dry.
- Mix garlic, olive oil, herbs, and seasonings.
- Layer zucchini in oiled 9×13-inch baking dish.
- Add tomato layer, cheese, and onions.
- Repeat layers until ingredients are used.
- Top with breadcrumb-Parmesan mixture and drizzle with herb oil.
- Cover and bake 25 minutes, then uncover and bake 10-15 minutes more.
- Rest 5-10 minutes before serving.
Notes
- Pat zucchini dry to prevent a watery dish
- Season each layer for best flavor
- Can be made ahead and stored up to 4 days
- Great for meal prep
- Adaptable for various dietary needs
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 245
- Sugar: 5g
- Sodium: 380mg
- Fat: 17g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 12g
Keywords: Layered zucchini and tomato bake, vegetable casserole, Mediterranean side dish, healthy vegetarian recipe, fresh tomatoes, parmesan cheese, olive oil, basil, zucchini, Italian seasoning, grape tomatoes, mozzarella cheese, butter