5 Delectable Baked Zucchini and Tomato Recipes

There's something truly magical about the combination of baked zucchini and tomatoes. Whether you're looking for a nutritious side dish, a hearty main course, or even a quick snack, these five delectable recipes offer a versatile range of options to enjoy these two garden staples.

Zucchini and Tomato Gratin

This classic dish combines thinly sliced zucchini and tomatoes with layers of creamy cheese and fresh herbs, making it an excellent choice for a comforting, yet sophisticated side dish.

• 3-4 medium zucchinis
• 2-3 tomatoes
• 1 cup grated Parmesan
• 1/2 cup heavy cream
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice zucchinis and tomatoes into 1/8-inch thick slices.
3. In a baking dish, layer half the zucchini slices, top with a layer of tomato slices, then sprinkle with cheese, basil, salt, and pepper.
4. Repeat the layering once more, finishing with a layer of cheese.
5. Pour the heavy cream over the top.
6. Bake for about 35-40 minutes or until the vegetables are tender and the top is golden brown.

🌿 Note: For a lighter version, you can substitute heavy cream with a mix of milk and flour or even skip the cream altogether, letting the natural juices from the vegetables do the work.

Zucchini Tomato Bake with Cheese and Herbs

Here, simplicity is the key. This bake uses fresh oregano and mozzarella to give a rustic, Italian flair to the dish.

• 3 zucchinis
• 3 tomatoes
• 2 cups shredded mozzarella
• 2 tbsp fresh oregano
• 2 cloves garlic, minced
• Extra virgin olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Slice zucchinis and tomatoes into 1/4-inch thick slices.
3. Arrange zucchinis and tomatoes alternately in a baking dish.
4. Sprinkle with garlic, oregano, salt, and pepper, then drizzle with olive oil.
5. Cover with shredded mozzarella.
6. Bake for 25-30 minutes or until the cheese is bubbly and slightly browned.

Roasted Zucchini and Tomato Salad

This recipe steps away from traditional baking to roasting, highlighting the sweet, caramelized flavors of zucchini and tomatoes, perfect for a summer salad.

• 4 zucchinis
• 4 tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Fresh parsley for garnish
• Feta cheese (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cut zucchinis and tomatoes into bite-sized pieces.
3. Toss with olive oil, salt, and pepper.
4. Spread in a single layer on a baking sheet and roast for 20 minutes or until slightly charred.
5. Remove from oven, drizzle with balsamic vinegar, and let cool.
6. Garnish with parsley and crumble feta on top if desired.

Zucchini and Tomato Breakfast Bake

Start your day with a colorful and nutritious breakfast bake packed with protein and vegetables.

• 2 zucchinis, diced
• 2 tomatoes, diced
• 6 eggs
• 1 cup of spinach
• 1/4 cup feta cheese
• Salt, pepper, and a pinch of red pepper flakes

Instructions:

1. Preheat oven to 350°F (175°C).
2. Lightly grease a baking dish.
3. Combine zucchini, tomatoes, and spinach in the dish.
4. Whisk eggs with feta cheese, salt, pepper, and red pepper flakes.
5. Pour egg mixture over the vegetables.
6. Bake for 25-30 minutes or until the eggs are set and slightly golden.

Stuffed Zucchini with Tomato and Ricotta

An elegant and fulfilling dish where zucchini is hollowed out and filled with a mixture of ricotta, tomato sauce, and herbs.

• 4 large zucchinis
• 1 cup ricotta cheese
• 1/2 cup marinara sauce
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the seeds, leaving about 1/2 inch of flesh.
3. Mix ricotta with marinara sauce and parsley.
4. Fill the zucchini halves with the ricotta mixture.
5. Sprinkle with Parmesan and bake for 30-35 minutes or until zucchinis are tender and cheese is melted.

Each of these recipes showcases the natural flavors of zucchini and tomatoes, using techniques that enhance their taste and texture. Whether you're in the mood for a simple roasted salad or a more indulgent baked gratin, these dishes will not only delight your palate but also add a touch of sophistication to your meals.

Can these dishes be made ahead of time?

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Yes, all these recipes can be prepared in advance. Just bake them until they are about 80% done, cool, cover, and refrigerate. Reheat in the oven before serving to finish cooking and crisp up any cheese or toppings.

What are some vegan modifications for these recipes?

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Use nutritional yeast in place of cheese, substitute cream with non-dairy milk thickened with a little cornstarch, and ensure all other ingredients are vegan-friendly.

How can I ensure my zucchini doesn’t turn out soggy when baked?

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To prevent soggy zucchini, make sure to slice it uniformly, pat it dry with paper towels before baking, and do not overcrowd the baking dish to allow even cooking and evaporation of excess moisture.