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Hey friends!
Are you craving a dish that’s both healthy and delicious? You’re in for a treat!
Today, I’m excited to share my baked zucchini with tomatoes recipe.
It’s packed with flavor and super easy to whip up. Plus, it looks so pretty on your plate!
Perfect as a side dish or a light main course.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Extra virgin olive oil can be replaced with avocado oil for a similar healthy fat profile and neutral flavor. This substitution works well for those seeking a higher smoke point oil or different nutritional benefits. Use the same amount as called for in the recipe.
Balsamic vinegar can be swapped with red wine vinegar or apple cider vinegar for a tangy flavor. These alternatives provide similar acidity and complement the vegetables well. Use the same quantity, but consider adding a touch of honey to mimic balsamic’s sweetness.
Parmesan cheese can be substituted with nutritional yeast for a vegan option that still provides a savory, cheesy flavor. Nutritional yeast is also rich in B vitamins. Use about 3 tablespoons of nutritional yeast in place of the 1/4 cup of Parmesan, adjusting to taste. For those avoiding dairy but not vegan, a hard aged goat cheese can work as well.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-15 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon dried oregano
- Pinch of crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1.5 pounds medium zucchini and summer squash, cut lengthwise into quarters and sliced into 1/2-inch pieces
- 1 pint cherry or grape tomatoes
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Step 1: Prepare the Vinaigrette
Preheat your oven to 350 degrees F.
In a large bowl, whisk together olive oil, vinegar, garlic, red pepper flakes, salt, and pepper.
Make sure the ingredients are well combined to form a flavorful vinaigrette.
Step 2: Coat the Vegetables
Add the zucchini, squash, and tomatoes to the bowl containing the vinaigrette.
Stir the vegetables until they are thoroughly coated with the vinaigrette, ensuring even distribution of flavors.
Step 3: Assemble in Baking Dish
Transfer the coated vegetables to a square baking dish, spreading them out evenly.
Sprinkle Parmesan cheese generously over the top of the vegetables.
This will add a nice savory layer as it bakes.
Step 4: Bake the Vegetables
Place the baking dish in the preheated oven and bake for 30-35 minutes.
Check that the zucchini and squash are tender and the tomatoes have become wrinkled.
This baking time will allow the flavors to meld beautifully.
Step 5: Garnish and Serve
Once baked to perfection, remove the dish from the oven.
Sprinkle freshly chopped parsley over the top just before serving for added freshness and color.
Serve warm and enjoy your tasty vegetable bake!
