Baked Zucchini with Tomato and Cheese
Baked Zucchini with Tomato and Cheese
Ingredients
- 2 zucchini, medium, thinly sliced into 1/4-inch rounds
- 3 Roma tomatoes, medium, thinly sliced into 1/4-inch rounds
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an oval or rectangular baking dish (approximately 9x13 inches) with olive oil.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the dried oregano, dried basil, garlic powder, salt, black pepper, and red pepper flakes (if using). This will be your seasoning blend.
⏱️ 2 min
- 3
Arrange the sliced zucchini and tomato rounds in alternating, slightly overlapping rows in the prepared baking dish. You can create two parallel rows or one large layered section, depending on your dish size. Drizzle the vegetables with 1 tablespoon of olive oil.
⏱️ 8 min
- 4
Sprinkle about half of the seasoning blend evenly over the zucchini and tomato layers. Then, sprinkle 1 cup of the shredded mozzarella cheese over the vegetables.
⏱️ 3 min
- 5
Repeat the layering process: add another layer of alternating zucchini and tomato slices, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining seasoning blend. Top with the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese.
⏱️ 5 min
- 6
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the vegetables are tender. If the cheese starts to brown too quickly, you can loosely cover the dish with foil for the last few minutes.
⏱️ 25 min•🌡️ 375
- 7
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Zucchini with Tomato and Cheese
Ingredients
- 2 zucchini, medium, thinly sliced into 1/4-inch rounds
- 3 Roma tomatoes, medium, thinly sliced into 1/4-inch rounds
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an oval or rectangular baking dish (approximately 9x13 inches) with olive oil.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the dried oregano, dried basil, garlic powder, salt, black pepper, and red pepper flakes (if using). This will be your seasoning blend.
⏱️ 2 min - 3
Arrange the sliced zucchini and tomato rounds in alternating, slightly overlapping rows in the prepared baking dish. You can create two parallel rows or one large layered section, depending on your dish size. Drizzle the vegetables with 1 tablespoon of olive oil.
⏱️ 8 min - 4
Sprinkle about half of the seasoning blend evenly over the zucchini and tomato layers. Then, sprinkle 1 cup of the shredded mozzarella cheese over the vegetables.
⏱️ 3 min - 5
Repeat the layering process: add another layer of alternating zucchini and tomato slices, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining seasoning blend. Top with the remaining 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese.
⏱️ 5 min - 6
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the vegetables are tender. If the cheese starts to brown too quickly, you can loosely cover the dish with foil for the last few minutes.
⏱️ 25 min•🌡️ 375 - 7
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 2 min