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Zucchini Tomato Bake

Zucchini Tomato Bake Recipe

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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 217
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini (about 1.5 lbs)
  • 3 medium ripe tomatoes
  • 2 tbsp olive oil, plus more for the dish
  • 2 cloves garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ⅓ cup panko breadcrumbs
  • 2 tbsp chopped fresh basil

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease an 8-inch square baking dish. Slice zucchini and tomatoes into ¼-inch rounds. Toss zucchini with 1 tbsp olive oil, garlic, salt, and pepper.
  2. Arrange seasoned zucchini in the dish, tuck tomato slices among them, and drizzle the remaining 1 tbsp olive oil on top.
  3. Combine mozzarella, Parmesan, and panko, then sprinkle over the vegetables, pressing gently.
  4. Bake for 25 minutes until edges bubble and topping is golden. If desired, broil the final 2 minutes for extra crispness.
  5. Remove from oven, scatter fresh basil over the top, and let rest 5 minutes before serving.

Notes

If your zucchini are very watery, salt the rounds and let them drain on paper towels for 10 minutes before tossing with the oil; pat dry and skip the salt in the oil mixture. The rest time is important, it lets the juices settle so the bake holds together on the plate.