This Baked Herb Tomato Zucchini is the recipe to get zucchini skeptics to eat their vegetables. With flavors that remind me of a tomato bruschetta, they might even reach for a second helping! With just a few simple ingredients and 10 minutes of prep, it is a great recipe to add to your rotation.
The Ingredients
- Zucchini- If you want to make this with a larger, late season zucchini, I recommend peeling it and removing the seeds.
- Tomatoes- I typically use whole cherry or grape tomatoes for this recipe. If they are on the large side, cut them in half. You can also use a larger type of tomato- just cut it into ¾ inch dice or wedges.
- Garlic
- Parsley- If you have fresh on hand, definitely use that! You will need 2 tablespoon finely chopped.
- Basil- Use 2 tablespoon of finely chopped fresh basil if you have it on hand.
- Sea Salt
- Black Pepper
- Olive Oil
- Parmesan- This can be left out. Or for extra decadence, double the amount of parmesan and mix half of it into the dish with herbs and garlic and use the other half for topping.
The Method
- Combine all ingredients in a baking dish.
- Bake for 20 minutes.
- Stir and sprinkle parmesan on top if using.
- Bake for an additional 10-15 minutes.
- Serve.
Leftover Storage
Store leftover Baked Herb Tomato Zucchini in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350 F for 10-15 minutes until heated through. I don't recommend freezing as it will alter the texture of the zucchini.
Make Ahead
This can be assembled up to 1 day in advance prior to baking. Prepare, cover and place in the refrigerator and bake when ready.
How to Serve Baked Herb Tomato Zucchini
This is a great side dish with a variety of meals! Try it with Lemon Garlic Herb Cod and Lemon Herb Rice. Or it would be a good way to add some vegetables alongside Simple Barbecued Burgers.
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And if you liked this...
...you might also like:
- Bruschetta Chicken Sheet Pan
- Mediterranean Salad
- Honey Spice Zucchini Muffins
- Dill Sautéed Carrots and Zucchini
Recipe Card
Baked Herb Tomato Zucchini
Ingredients
- 3 medium zucchini sliced into ½ inch thick quarters (1 and ½ lbs/680 g; about 5 cups)
- 1 cup cherry tomatoes
- 2 cloves garlic minced
- 2 teaspoon dried basil
- 2 teaspoon dried parsley
- 1 teaspoon olive oil
- ¼ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
- ¼ cup Parmesan freshly grated (optional)
Instructions
- Preheat the oven to 400 °F.
- In a 7x11 inch or similar baking dish, combine all of the ingredients except for the parmesan.
- Bake for 20 minutes. Remove from the oven, stir and top with parmesan cheese if using.
- Bake for an additional 10-15 minutes until cheese is melted and zucchini is tender and serve.
Notes
Nutrition
More Side Dishes!
Kristen says
This was so vibrant and tasty! A perfect way to use up the squash in the garden! Thank you.
Janessa says
Thank you for your kind review, Kristen!
Tayler says
I made this zucchini with dinner last night and my whole family loved it! I already can't wait to make it again!
Janessa says
I'm glad you enjoyed this recipe, Tayler!
Claudia says
This baked herb casserole dish is perfect for a light meal love the freshness and will make it again soon!
Janessa says
Thank you for your kind review, Claudia!
Joyce says
We have huge zucchinis growing in our backyard and this recipe was a lifesaver! Thanks so much for sharing this delicious recipe!
Janessa says
I'm glad you enjoyed this recipe, Joyce!
Ieva says
I am always in search of good courgette recipes, as we have lots growing in the garden! This recipe is definitely getting printed and going in our collection of best summer recipes! Made it last night as a side dish to chicken and the whole family enjoyed it immensely!
Janessa says
I'm glad you enjoyed this recipe, Ieva! Thank you for your kind review.
nancy says
i LOVE this recipe and it is so satisfying without the bloat
Janessa says
I'm glad you enjoyed this recipe, Nancy!
Shelby says
Such a great way to use up the zucchini from the garden!
Janessa says
Thank you for your kind review, Shelby!
ChihYu says
I absolutely love this dish! It's the perfect side dish - full of savory flavors and so delicious!
Janessa says
I'm glad you enjoyed this recipe, ChihYu!
jennifer says
Oh YES! I love this and each tomatoes and zucchini every-which-way . . but never thought to make a bake! So quick to preassemble and then toss in the oven on busy nights - LOVED IT!
Janessa says
Yay! Thank you for your kind review, Jennifer!
Donny says
Made this for a family event and it was a great way to get my nieces and nephews to eat their vegetables! Thank you!
Janessa says
I'm glad you all enjoyed this recipe!
Megan says
Yum, baked zucchini is one of my favorite side dishes, especially each summer. Thanks for this new recipe!
Janessa says
Thank you for your kind review, Megan!
Sandy says
So delicious and healthy even my family who are not zucchini fans loved it. The best part was I got to use my own home grown zucchini and cherry tomatoes to make it. I definitely will make this again . Thank you for this simple to follow and yummy recipe 😋
Janessa says
I'm glad you enjoyed this recipe, Sandy!
Sandy says
I made this recipe again and loving it again . So easy and so tasty. It was very nice to be able to use my own garden vegetables and herbs.👍
Janessa says
I'm glad you like this recipe! Thank you for your kind review ☺️
Connie says
Mmmmmm. There is no other word for this. The juice it makes in the casserole is so good. I kept it to have on potatoes the next time I make them. Almost as good as gravy. Great way to use zucchini
Janessa says
I'm glad you enjoyed this recipe, Connie! Thank you for your kind review.
annette c marchbanks says
Made this to go with the cajun honey butter salmon. This side comes together quickly, very fresh tasting and just a good, versatile side. Summer is coming and both cherry tomatoes and zucchini grow in abundance in my garden. This summer, I will add fresh herbs that I grown (basil and parsley). I actually put this together in the morning and baked it right before dinner.
Delicious!
Janessa says
I'm so glad you liked this recipe, Annette! Thank you for your kind comment.
Janet says
Easy and yummy--used zucchini, tomatoes, garlic and herbs all from my own garden. Win! I'll make this again.
Janessa says
I'm so glad you liked this recipe, Janet! Thank you for your kind review.