Baked Zucchini and Tomatoes ~
Garden-fresh zucchini and tomatoes with savory seasonings and melty cheese.
Serve as a side dish with Lemon Pepper Tofu or add to Buttered Noodles for a quick and easy dinner.
This post was updated on March 12, 2025.
Easy Tomato Zucchini Bake Recipe
Baked Zucchini and Tomatoes is a great way to use up fresh summer produce when your garden is overflowing. It’s a simple and easy recipe that lets the natural flavors of the season shine.
Start by sautéing onions, garlic, and zucchini in butter until they’re nice and soft. Then, layer everything in a baking dish with breadcrumbs, fresh tomatoes, and cheese. Pop it in the oven for about 20 minutes, and you’ve got a warm, cheesy dish that’s easy to make and full of flavor.
It’s a simple, satisfying way to enjoy those summer veggies!
Ingredients for Baked Zucchini and Tomatoes
- Non-stick cooking spray
- 2 tablespoons 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 mozzarella cheese, shredded
Ingredient Notes
- Yellow Onion: White onion can also be used in place of yellow onion if that’s what you have on hand. Both add great flavor to the dish.
- Zucchini: Look for small to medium-sized zucchinis, about 2 inches in diameter, with smooth dark green skin for the best texture and flavor.
- Panko Bread Crumbs: Essential for adding a satisfying crunch. Regular bread crumbs won’t give the same texture, so they are not recommended as a substitute.
- Grape Tomatoes: Grape tomatoes are perfect for this dish because they’re easy to slice and have fewer seeds and pulp than larger tomatoes. Cherry tomatoes can also be used in place of grape tomatoes.
- Mozzarella Cheese: The creamy, melty mozzarella gives this dish a lovely Italian vibe. If serving this alongside non-Italian dishes, such as Mexican Rice, cheddar cheese can be swapped in for a different flavor.
How to Make Baked Zucchini and Tomatoes
STEP ONE: Prep. Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray and set aside.
STEP TWO: Sauté the Vegetables. Set a large skillet over medium heat and add the butter. When the butter is melted, add the chopped onion and cook, stirring frequently, for 2 minutes until softened. Add the garlic and continue cooking for 30 seconds until fragrant. Stir in the zucchini slices and Italian seasoning, cooking for an additional 2 minutes, until the zucchini is lightly golden.
STEP THREE: Put it Together. In the prepared baking dish, layer the breadcrumbs, starting with 2 tablespoons of seasoned breadcrumbs at the bottom. Add the sautéed onion and zucchini mixture, followed by the remaining breadcrumbs, quartered tomatoes, and shredded cheese.
STEP FOUR: Bake and Serve. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Serve hot.
Recipe FAQs
- Can I use other vegetables in this recipe? Yes! This recipe is versatile and works well with a variety of summer vegetables. Yellow squash is a great addition. Bell peppers, eggplant, or even some fresh corn can be added for extra flavor and texture.
- Can I use a different type of cheese? Absolutely! Parmesan cheese, cheddar, or provolone all pair well and bring their own unique flavors to the dish.”
- Can I make this ahead of time? While this dish is best served fresh, you can prepare it ahead of time by chopping the vegetables and assembling everything in the baking dish. When you’re ready, just pop it in the oven!
More Summer Garden Recipes You’ll Love!
- Zucchini Rice
- 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 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 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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