How do I prevent my zucchini and tomato bake from being watery?

The best way to prevent a watery bake is to salt the zucchini slices beforehand to draw out moisture and use tomatoes with less juice, like Roma or Plum tomatoes.

Can I make this zucchini and tomato recipe ahead of time?

Yes, you can assemble the vegetables and garlic in the dish up to 4 hours in advance. Add the oil, seasoning, and cheese just before baking for the best results.

Is this recipe vegan-friendly?

To make this recipe vegan, simply omit the Parmesan and Provolone cheese or replace them with your favorite dairy-free nutritional yeast or vegan cheese alternative.

zucchini and tomato recipes: 5 Easy Ways to Master This Summer Side

Name: Rustic Summer Zucchini and Tomato Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 large zucchinis, sliced into 1/4 inch rounds; 4 medium Roma tomatoes, sliced into 1/4 inch rounds; 3 cloves garlic, thinly sliced; 2 tablespoons extra virgin olive oil; 1/2 cup grated Parmesan cheese; 1/2 cup shredded Provolone cheese; 1 teaspoon dried oregano; 1/4 cup fresh basil leaves, torn; Salt and black pepper to taste

Ingredients

Scale

2 large zucchinis, sliced into 1/4 inch rounds
4 medium Roma tomatoes, sliced into 1/4 inch rounds
3 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Provolone cheese
1 teaspoon dried oregano
1/4 cup fresh basil leaves, torn
Salt and black pepper to taste

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Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
Step 2: Slice the zucchini and tomatoes. Place zucchini rounds on paper towels and sprinkle with a pinch of salt; let sit for 10 minutes, then pat dry.
Step 3: Arrange the zucchini and tomato slices in the baking dish, alternating them and overlapping slightly to create rows.
Step 4: Tuck the sliced garlic between the vegetable layers. Drizzle the entire dish with olive oil and season with oregano, salt, and pepper.
Step 5: Bake in the preheated oven for 25 minutes until the vegetables are tender.
Step 6: Sprinkle the Parmesan and Provolone cheese over the top. Return to the oven for another 10 minutes, or until the cheese is melted and slightly golden.
Step 7: Remove from the oven and let rest for 5 minutes. Garnish with fresh torn basil before serving.

Notes

To prevent sogginess, ensure you pat the zucchini dry after salting. You can use any hard cheese you prefer.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 145
Sugar: 6g
Sodium: 320mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg

Ingredients

Instructions

Notes

Nutrition

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