Easy Parmesan Tomato Zucchini Bake

When I first made this Parmesan Tomato Zucchini Bake, I knew I’d discovered something special.

You won’t believe how simple ingredients like fresh zucchini and ripe tomatoes can transform into such a flavorful, satisfying dish that has my family asking for seconds every single time.

Why This Parmesan Tomato Zucchini Bake Is a Comfort Food Favorite

What makes this dish so special is how effortlessly it comes together with ingredients you probably already have on hand.

I love that you can prep it while your oven preheats, yet the end result looks and tastes restaurant-worthy.

It’s become my secret weapon for impressing guests without breaking a sweat in the kitchen.

This Parmesan Tomato Zucchini Bake always brings a smile to my face just like my Easy Cheesy Shrimp Tortellini Alfredo Skillet and Tomato Spinach Shrimp Pasta.

Ingredients You Need for Parmesan Tomato Zucchini Bake

• 2 medium zucchini, sliced into 1/4-inch rounds – Choose firm zucchini without soft spots. I like to slice them evenly for consistent cooking.
• 4 large tomatoes, sliced into 1/4-inch rounds – Vine-ripened tomatoes work best, but Roma tomatoes are perfect if you prefer less moisture.
• 1 medium yellow onion, thinly sliced – Sweet onions add wonderful flavor, but any variety works.
• 3 cloves garlic, minced – Fresh garlic is essential here—it makes all the difference.
• 1 cup freshly grated Parmesan cheese – Pre-grated works, but freshly grated melts more beautifully.
• 2 tablespoons olive oil – Extra virgin olive oil adds rich flavor.
• 1 teaspoon dried Italian seasoning – Or use fresh herbs like basil and oregano.
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh basil, chopped – For garnish and extra freshness.

How to Make Parmesan Tomato Zucchini Bake

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Prepare the vegetables: Slice your zucchini and tomatoes into uniform 1/4-inch rounds. Pat the tomato slices dry with paper towels to remove excess moisture—this prevents a watery bake.
3. Sauté the aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onions and cook for 5-6 minutes until softened and lightly golden. Add minced garlic and cook for another 30 seconds until fragrant.
4. Layer the vegetables: Spread half of the sautéed onion mixture in your prepared baking dish. Arrange alternating slices of zucchini and tomato in overlapping rows, standing them slightly upright. This creates beautiful layers and allows even cooking.
5. Season and top: Drizzle the remaining olive oil over the vegetables. Sprinkle with Italian seasoning, salt, and pepper. Top with the remaining onion mixture and all the Parmesan cheese.
6. Bake to perfection: Cover with foil and bake for 25 minutes. Remove foil and continue baking for 15-20 minutes until the vegetables are tender and the cheese is golden brown.
7. Rest and garnish: Allow the bake to rest for 5 minutes before serving. Sprinkle with fresh basil for a pop of color and flavor.

How I Make My Parmesan Tomato Zucchini Bake Taste Amazing

Choose vegetables of similar size for even cooking, and don’t skip patting the tomatoes dry—it prevents soggy results.

I always taste my vegetables first and adjust seasoning accordingly since tomato sweetness varies. If you prefer extra crispy cheese, broil for the last 2-3 minutes.

Make sure to use a sharp knife for clean, even slices that hold their shape during baking.

What can I substitute for Parmesan cheese?

Gruyere, Romano, or even sharp cheddar work beautifully. For a lighter version, try using half the cheese or mix in some nutritional yeast.

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How do I prevent the dish from being watery?

Salting the zucchini slices and letting them drain for 15 minutes before assembling helps draw out moisture. Also, pat tomatoes dry thoroughly.

Can I add other vegetables?

Yellow squash works perfectly as a zucchini substitute.

Thinly sliced eggplant or bell peppers also make delicious additions.

How long does this keep in the refrigerator?

Your leftover bake stays fresh for up to 4 days in the fridge. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven.

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My Serving Suggestions

This cheesy vegetable bake shines as a side dish alongside grilled chicken, herb-crusted salmon, or roasted pork tenderloin.

I love serving it at summer barbecues when gardens are overflowing with fresh produce. It’s also wonderful as a light lunch with crusty bread and a simple green salad.

For brunch gatherings, I sometimes add a fried egg on top for extra richness.