Zucchini Onion and Tomato Bake
Delight your taste buds with this vibrant Zucchini Onion and Tomato Bake, a Mediterranean-inspired dish that's as wholesome as it is flavorful. Perfect for a cozy dinner or a crowd-pleasing side, this recipe layers tender zucchini, sweet onions, and juicy roma tomatoes, all seasoned with a fragrant blend of garlic, dried oregano, and basil. The dish is crowned with a gooey topping of melted mozzarella, nutty parmesan, and golden breadcrumbs, delivering the perfect balance of fresh and indulgent. Quick to prepare in just 20 minutes and baked to bubbly perfection, this dish is finished with a sprinkle of fresh parsley—making it a colorful, cheesy, and healthy addition to your table. Best served warm, it pairs beautifully with crusty bread or as a complement to your favorite protein.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 large onion
- 3 large roma tomatoes
- 3 tablespoons olive oil
- 2 small garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup mozzarella cheese
- 0.25 cup parmesan cheese
- 0.5 cup 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.
Wash the zucchini, tomatoes, and parsley thoroughly. Slice the zucchini into 1/4-inch rounds, the onion into thin slices, and the tomatoes into 1/4-inch rounds. Mince the garlic cloves.
In a small bowl, mix the olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper to create a seasoned olive oil mixture.
Layer the vegetables in the baking dish, starting with a layer of zucchini slices, then overlapping with onion slices, followed by tomato slices. Repeat the layers until all vegetables are used.
Drizzle the seasoned olive oil mixture evenly over the vegetables, ensuring each layer is lightly coated.
Sprinkle the mozzarella cheese, parmesan cheese, and breadcrumbs evenly over the top layer of vegetables.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the top is golden brown and the cheese is bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or with crusty bread for a light main course.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 570 mg | 12% | |
*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.
