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Hey there, kitchen adventurers!
Are you ready to whip up something delicious? Today, I’m excited to share a recipe that’s as easy as it is tasty: baked zucchini with tomato and mozzarella!
This dish is packed with flavor and perfect for a light dinner or a side dish.
You’ll love how the juicy tomatoes and gooey mozzarella blend with the zucchini.
Let’s dive in and get baking!
Suggestions for Ingredient Substitution
Zucchini can be replaced with eggplant or yellow squash for a similar texture and nutritional profile. Slice the substitute vegetable to the same thickness as zucchini and adjust cooking time as needed. Tomatoes can be substituted with roasted red peppers for a different flavor profile while maintaining moisture content. Use jarred or freshly roasted peppers, chopped into similar-sized pieces as tomatoes. Mozzarella cheese can be replaced with dairy-free alternatives like cashew cheese or nutritional yeast for a vegan option. For cashew cheese, use a 1:1 ratio; for nutritional yeast, start with half the amount and adjust to taste. These substitutions accommodate various dietary preferences while preserving the dish’s Mediterranean-inspired flavors and textures.
Preparation Time | 15-20 minutes |
Cooking Time | 60-70 minutes |
Total Time | 75-90 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 40-50 g
- Carbohydrates: 40-45 g
Ingredients
- 2 large zucchinis (or 4 medium)
- Salt
- Olive oil
- 1 teaspoon thyme
- 4 ripe tomatoes
- 8 ounces mozzarella cheese
- 8 large basil leaves
- Balsamic vinegar
Step 1: Prep and Drain the Zucchini
Slice the zucchini into 1-inch rounds.
Place them in a colander and toss with 1-2 teaspoons of salt.
Weigh down the zucchini with a plate to help release excess moisture and set the colander in the sink to drain for about an hour.
Step 2: Roast the Zucchini
Preheat your oven to 450 degrees Fahrenheit.
After draining the zucchini, remove them from the colander and blot dry with a paper towel.
Toss with 1-2 teaspoons of olive oil and some thyme leaves.
Arrange the zucchini slices on a baking sheet and roast for about 20 minutes, or until they begin to brown slightly.
Remove from the oven and let cool.
Step 3: Prepare Tomatoes and Cheese
Lower the oven temperature to 350 degrees Fahrenheit.
Lightly oil a glass baking dish or pie plate with olive oil.
Slice the tomatoes into 1-inch rounds to match the zucchini and sprinkle them lightly with salt.
Slice the mozzarella into 1-inch rounds, then slice each round in half.
Step 4: Assemble the Zucchini Bake
Start by placing a slice of zucchini in the baking dish on its side.
Alternate with a slice of tomato and a slice of cheese.
Continue this pattern until the dish is filled and all the zucchini and tomatoes are used.
Tear any remaining cheese into pieces and scatter them on top of the assembled slices.
Step 5: Bake the Dish
Place the baking dish in the middle rack of the oven and bake for 30-35 minutes, or until the cheese has melted and the juices are bubbling.
This ensures all flavors are well combined and heated through.
Step 6: Garnish and Serve
To make a basil chiffonade, stack the basil leaves on top of each other, roll them into a cigar shape, and slice into thin strips.
Sprinkle the fresh basil over the cooked zucchini bake and drizzle with quality balsamic vinegar.
Serve the dish warm, ideally alongside bread or rolls for a complete meal.