Description
Comfort meets elegance in this Parmesan Tomato Zucchini Bake, where Mediterranean flavors dance on your plate. Layers of fresh zucchini, ripe tomatoes, and golden parmesan create a delightful harmony that brings warmth to your dining experience.
Ingredients
Scale
Main Ingredients:
- 5 medium tomatoes, sliced
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1/2 cup parmesan cheese, shredded (118 milliliters)
Seasonings:
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon italian spices
Optional Ingredients:
- Salt to taste
Instructions
- Prepare the oven by heating to 375F (190C), ensuring a stable temperature for even cooking.
- Create alternating layers of thinly sliced zucchini, yellow squash, and ripe tomatoes in a ceramic baking dish, overlapping edges slightly for visual appeal.
- Generously dust the vegetable layers with a harmonious blend of black pepper, garlic powder, onion powder, dried Italian herbs, and a pinch of salt to enhance natural flavors.
- Generously sprinkle freshly grated Parmesan cheese across the seasoned vegetable surface, allowing the cheese to melt and create a golden, crispy topping.
- Transfer the prepared dish to the preheated oven and bake for 25-30 minutes, watching for the vegetables to become tender and the cheese to transform into a beautiful golden-brown crust.
- Remove from the oven and let rest for 2-3 minutes to allow flavors to settle and cheese to set before serving piping hot as a vibrant side dish or light vegetarian entrée.
Notes
- Swap zucchini and yellow squash for other summer vegetables like eggplant or bell peppers to add variety and keep the dish versatile.
- Reduce moisture by patting zucchini and tomato slices with paper towels before layering to prevent a watery final dish.
- For a dairy-free version, replace Parmesan with nutritional yeast or dairy-free cheese alternatives to accommodate different dietary needs.
- Enhance flavor by adding fresh herbs like basil or thyme just before serving to bring brightness and freshness to the roasted vegetable bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 109 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 15 mg