Parmesan Tomato Zucchini Bake
A vibrant, creamy, and flavorful dish that combines fresh zucchinis and ripe tomatoes with a sprinkle of Parmesan, making it a delightful side or main dish.
Ingredients
Vegetables
- 3 medium zucchinis, sliced thinly Fresh, seasonal zucchinis for best flavor.
- 4 ripe tomatoes, sliced Use ripe tomatoes for sweetness.
Cheese
- 2 cups shredded mozzarella cheese Melts nicely over the vegetables.
- 1 cup grated Parmesan cheese Add more for a cheesier topping if desired.
Other Ingredients
- 1 tablespoon olive oil For greasing the baking dish.
- 2 cloves garlic, minced Enhances flavor.
- Salt and pepper to taste Essential for seasoning.
- Fresh basil or parsley for garnish (optional) Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
Layering Ingredients
- Layer half of the sliced zucchinis at the bottom of the dish.
- Layer half of the sliced tomatoes on top of the zucchinis.
- Sprinkle half of the shredded mozzarella cheese over the tomatoes.
- Sprinkle minced garlic, salt, and pepper for seasoning.
- Repeat the layering process with the remaining zucchinis, tomatoes, and mozzarella.
- Finish with a generous layer of Parmesan cheese on top.
Baking
- Place the dish in the oven and bake for about 20-25 minutes or until the cheese is golden and bubbly.
Serving
- Garnish with fresh basil or parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave.