Baked Herb Tomato Zucchini Recipe

If there’s one dish that reminds me of late summer dinners, it’s this baked herb tomato zucchini recipe. It’s simple, packed with fresh flavors, and comes together in no time. Whether you need a quick side dish or a light meal, this recipe has you covered. Plus, it’s a great way to use up an abundance of zucchini, especially if your garden is overflowing with them like mine always seems to be.

this RECIPE

A little story from my kitchen

The first time I made this dish, it was completely unplanned. I had a pile of zucchini from my neighbor’s garden, a handful of cherry tomatoes about to go soft, and no energy to make anything complicated. I tossed everything into a baking dish with some dried herbs, a little garlic, and olive oil. When I pulled it out of the oven, the zucchini was tender, the tomatoes had burst into a jammy sweetness, and the garlic-infused olive oil coated everything beautifully. A sprinkle of Parmesan sealed the deal. Since then, it’s been a go-to side dish in my kitchen.

Why this dish works so well

This baked zucchini and tomato dish is one of those recipes that proves simple ingredients can be transformed into something special. The zucchini absorbs the flavors of the herbs and garlic, while the tomatoes soften and release their juices, creating a light, flavorful sauce. The Parmesan, if you choose to add it, gives a touch of richness that brings everything together.

Let’s talk ingredients

• Zucchini: The star of the show. It gets soft without turning mushy and absorbs the herbs beautifully. If you don’t have zucchini, yellow squash works just as well.
• Cherry tomatoes: They add a pop of sweetness and color. Grape tomatoes or even diced Roma tomatoes can be used instead.
• Garlic: Essential for depth of flavor. If you’re out, garlic powder can be a quick fix, but fresh is always best.
• Dried basil and parsley: These herbs bring warmth and earthiness. You can swap them with fresh herbs if you have them—just use three times the amount.
• Olive oil: Helps everything roast beautifully while adding a rich, slightly fruity flavor. If you prefer, avocado oil works too.
• Salt and black pepper: Simple, but necessary for enhancing all the other flavors.
• Parmesan: This is optional, but it adds a lovely savory touch. If you want a dairy-free version, nutritional yeast can give a similar umami boost.

The kitchen tools you’ll need

This recipe is so simple that you only need a few basics:

• A baking dish (about 7×11 inches)
• A sharp knife for slicing the zucchini and mincing the garlic
• A mixing spoon to toss everything together
• A grater, if you’re using fresh Parmesan

How to make this baked zucchini and tomato dish

Step 1: Preheat the oven

Set your oven to 400°F. This temperature ensures the zucchini gets tender without becoming soggy and allows the tomatoes to caramelize slightly.

Step 2: Prep and mix

Slice the zucchini into ½-inch thick quarters. Toss them into your baking dish along with the cherry tomatoes, minced garlic, dried herbs, olive oil, salt, and pepper. Mix everything so the veggies are evenly coated with the seasonings.

Step 3: Bake it once

Pop the dish into the oven and bake for 20 minutes. At this stage, the zucchini will start to soften, and the tomatoes will begin to release their juices.

Step 4: Add Parmesan and finish baking

Take the dish out, give everything a good stir, and sprinkle on the Parmesan if you’re using it. Return it to the oven for another 10-15 minutes until the cheese melts and the zucchini is fully tender.

Step 5: Serve and enjoy

Let it cool for a few minutes, then serve warm. The flavors deepen as they sit, making it even more delicious.

Easy variations to try

• Make it vegan: Skip the Parmesan or use nutritional yeast for a cheesy flavor without dairy.
• Add a little heat: A pinch of red pepper flakes or a drizzle of hot sauce takes this dish up a notch.
• Try fresh herbs: If you have fresh basil or parsley, use them instead of dried. Add them at the end for a fresh burst of flavor.
• Add protein: Toss in some cooked chicken or chickpeas for a heartier meal.
• Make it extra cheesy: Try shredded mozzarella or crumbled feta for a different twist.

How to serve this dish

This zucchini and tomato bake pairs well with just about anything. Serve it alongside grilled chicken, fish, or even a simple pasta dish. If you want to keep it light, enjoy it on its own with some crusty bread to soak up the flavorful juices.

What to drink with it

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the freshness of the tomatoes and zucchini. If you prefer non-alcoholic options, a lemon-infused sparkling water is refreshing and pairs beautifully with this dish.

Storing and reheating tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes or in the microwave for a quick fix. The zucchini will soften a bit more, but the flavors will be just as delicious.

Adjusting for different servings

If you’re cooking for a crowd, double the recipe and use a larger baking dish. Just be sure not to overcrowd the pan, or the veggies might steam instead of roast. If you’re cooking for one, halve the ingredients and use a smaller dish.

Troubleshooting common issues

• Zucchini too mushy? Try cutting it slightly thicker or reducing the baking time by a few minutes.
• Not enough flavor? A little extra salt and a drizzle of balsamic vinegar can help bring out the natural sweetness of the veggies.
• Too dry? If your zucchini and tomatoes aren’t releasing enough moisture, a splash of vegetable broth or an extra drizzle of olive oil can fix it.

Give it a try!

This baked herb tomato zucchini dish is proof that simple ingredients can make something truly special. Whether you’re making it as a side or a light meal, I hope it becomes a favorite in your kitchen too. Let me know if you try it—I’d love to hear how you make it your own!

Frequently asked questions

Can I use frozen zucchini?
Fresh is best, but if you only have frozen zucchini, let it thaw and pat it dry before baking to prevent excess moisture.

Can I make this ahead of time?
You can prep everything ahead and store it in the fridge. Bake it just before serving for the best texture.

What can I use instead of Parmesan?
Try nutritional yeast for a dairy-free option, or use feta for a tangy twist.

Can I add other vegetables?
Absolutely! Bell peppers, mushrooms, or even eggplant would work well in this dish.

How do I keep the zucchini from getting soggy?
Make sure not to overcrowd the baking dish, and don’t overbake. A quick roast at high heat keeps it tender yet firm.

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