Baked Zucchini and Tomatoes ~
A simple vegetable side dish that’s perfect for late summer when gardens are overflowing with tomatoes and zucchini.
It’s that time of year when everyone is trying to give away their bumper crop of zucchini and I’m looking for all the ways to serve it. We like our carbs around here so Zucchini Pasta Bake was a big hit in my house recently.
I like this recipe for its versatility. You can serve it as a side dish with Lemon Pepper Tofu or toss it in with Buttered Noodles for a quick and easy dinner.
Ingredients for Baked Zucchini and Tomatoes
- Non-stick cooking spray
- 2 tablespoons vegan butter
- 1/2 cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 pound zucchini, sliced into 1/4-inch half moons
- 1/4 teaspoon Italian seasoning
- 4 tablespoons seasoned Panko bread crumbs, divided
- 1/2 cup grape tomatoes, quartered
- 1 cup vegan mozzarella cheese, shredded
Ingredient Notes
- Yellow Onion: White onion also works for this recipe.
- Zucchini: Look for small to medium size, about 2 inches in diameter, with smooth dark green skin.
- Panko Bread Crumbs: Adds a slightly crunchy texture to the dish. Regular bread crumbs will not have the same effect and are not recommended for this recipe.
- Grape Tomatoes: I like grape tomatoes for their cute size and ease of slicing into bite size pieces without having to deal with the excess seeds and pulp that comes with larger tomatoes. Cherry tomatoes are also a good choice.
- Mozzarella Cheese: I used mozzarella cheese simply because I wanted an Italian vibe to go with our pasta dinner. If you’re serving, say, enchiladas, then cheddar cheese would fit more into that theme and is equally delicious.
How to Make Baked Zucchini and Tomatoes
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch bakng dish with non-stick cooking spray.
STEP TWO: In a large skillet over medium heat, melt the butter. Add the onion and cook, stirring frequently, for 2 minutes. Add garlic and continue cooking for 30 seconds. Add the zucchini and Italian seasoning, stirring to coat with butter, and cook for an additional 2 minutes until golden.
STEP THREE: In the prepared baking dish, layer 2 tablespoons seasoned bread crumbs, onion and zucchini mixture, remaining 2 tablespoons bread crumbs, tomatoes, and cheese.
STEP FOUR: Bake for 20 minutes, until cheese is melted, and serve hot.
More Tomato and Zucchini Recipes You’ll Love!
- Baked Tomatoes
- Fried Green Tomatoes
- Garlic Butter Zucchini
- Baked Zucchini Boats
- Southern Tomatoes and Rice
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Baked Zucchini and Tomatoes
Ingredients
- Non-stick cooking spray
- 2 tablespoons vegan butter
- 1/2 cup yellow onion chopped
- 1 teaspoon garlic minced
- 1 pound zucchini sliced into 1/4-inch half moons
- 1/4 teaspoon Italian seasoning
- 4 tablespoons seasoned Panko breadcrumbs divided
- 1/2 cup grape tomatoes quartered
- 1 cup vegan mozzarella cheese
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch bakng dish with non-stick cooking spray.
- In a large skillet over medium heat, melt the butter. Add the onion and cook, stirring frequently, for 2 minutes. Add garlic and continue cooking for 30 seconds. Add the zucchini and Italian seasoning, stirring to coat with butter, and cook for an additional 2 minutes until golden.
- In the prepared baking dish, layer 2 tablespoons seasoned bread crumbs, onion and zucchini mixture, remaining 2 tablespoons bread crumbs, tomatoes, and cheese.
- Bake for 20 minutes, until cheese is melted, and serve hot.
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