Layered Zucchini and Tomato Bake
Elevate your next meal with this irresistible Layered Zucchini and Tomato Bake, a vibrant, oven-baked dish bursting with fresh garden flavors! Perfect as a hearty vegetarian main course or a flavorful side dish, this recipe features layers of tender zucchini, juicy tomatoes, and sautéed onions and garlic, all seasoned with fragrant oregano and basil. Topped with a golden, crunchy breadcrumb mixture and enveloped in melted mozzarella and Parmesan cheese, this bake is as comforting as it is satisfying. Quick to prepare and easy to assemble, it’s a must-try for busy weeknights or leisurely weekends. Plus, it’s a feast for the eyes and the palate, making it a showstopper addition to any table.
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Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium tomatoes
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Slice the zucchini and tomatoes into thin, even rounds, about 1/4 inch thick. Thinly slice the onion too. Mince the garlic.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened and fragrant. Remove from heat.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of chopped parsley. Set this breadcrumb topping aside.
Begin layering the baking dish: Start with a single layer of zucchini, overlapping slightly. Sprinkle with a pinch of salt, pepper, oregano, and basil. Add a layer of tomato slices, followed by a sprinkle of sautéed onion and garlic, then a layer of shredded mozzarella cheese and Parmesan cheese.
Repeat the layering process (zucchini, tomatoes, onion/garlic, cheeses) until all ingredients are used, ensuring the top layer ends with cheese.
Sprinkle the breadcrumb mixture evenly over the top of the final cheese layer.
Cover the baking dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for 5–10 minutes. Garnish with remaining parsley before serving.
Serve warm as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 10659 mg | 463% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 64.8 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1893 mg | 146% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
