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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandma making a similar dish every summer when our garden overflowed with zucchini and tomatoes. There was just somthing so comforting about the smell filling the kitchen, kinda made you feel right at home. Of course, her version wasn’t quite as…cheesy, haha! I've tweaked it over the years to add that extra layer of gooey, cheesy goodness that everyone in my family loves and I think you will too. The freshness of the basil really compliments the tomatoes and zucchini, making this bake a true celebration of summer's bounty.
Whether you're looking for a tasty vegetarian main course or a side dish to complement your favorite protein, this bake is a winner. I sometimes serve it with grilled chicken or fish, and its absolutely delicious. Feel free to experiment with different cheeses, too! I’ve tried mozzarella, provolone, and even a little bit of parmesan, and all were fantastic. Just make sure you dont skimp on the basil – its makes all the difference!
Required Equipments
- 9x13 inch Baking Dish
- Large Bowl
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
Cheesy Tomato Zucchini Bake with Basil: Frequently Asked Questions
Cheesy Tomato Zucchini Bake with Basil
This Cheesy Tomato-Zucchini Bake with Basil is a comforting and flavorful dish perfect for a weeknight dinner. It’s easy to prepare, bursting with fresh flavors, and topped with a generous layer of melted cheese.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Make sure your oven rack is in the center position. This will ensure even baking. Don't skip the greasing step or else your bake will stick to the pan! I learned that lesson the hard way. ;)
- Wash and slice the zucchini and tomatoes into approximately 1/4-inch thick rounds. I prefer to use a mandoline slicer for even thickness, but a sharp knife works just as well. Try not to make them too thin or too thick. It'll mess with the bake time.
- In a large bowl, toss the zucchini and tomato slices with olive oil, minced garlic, Italian seasoning, salt, and pepper. Be gentle to avoid breaking the slices. Even coating is key for maximum flavor.
- Layer half of the zucchini and tomato slices in the prepared baking dish, overlapping them slightly. Arrange them in an even layer, covering the entire bottom of the dish.
- Sprinkle half of the fresh basil leaves and half of the shredded mozzarella cheese over the vegetables. The aroma of fresh basil is divine!
- Repeat layers with the remaining zucchini, tomato slices, basil, and mozzarella cheese. Make sure the cheese is evenly distributed for that perfect cheesy pull.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it – every oven is different! If the cheese starts to brown too quickly, you can loosely tent the dish with foil.
- Remove from oven and let cool for a few minutes before serving. This allows the bake to set slightly, making it easier to slice and serve. Garnish with extra fresh basil leaves, if desired. I just love the way it looks!
📝 Notes
- Feel free to add other vegetables like bell peppers or onions.
- For a richer flavor, use a mix of mozzarella and provolone cheese.
🍎 Nutrition
Calories: 250 kcal
Protein: 12 g
Fat: 17 g
Carbohydrates: 15 g
Fiber: 3 g
Calcium: 200 mg
