Zucchini Tomato Bake is one way to use up some of the vegetables from the garden. It’s that time of year when there is so much to harvest. One thing that I love about having a garden is how it forces me into coming up with up new ways to use all the veggies that are growing. Over the winter, I decide what I’m cooking with, but right now, it’s the garden that decides.
Those garden zucchini
If you have zucchini in your garden, they can seem to appear out of nowhere, and you have to watch carefully so that they don’t grow into monsters. They are definitely best to eat when still on the smaller side.
If you do get one that gets huge, you can stuff it with ground beef, rice, and tomato sauce, top with cheese, and bake to feed a crowd.
Finding ways to use zucchini without getting tired of them is always a challenge, though. This zucchini tomato bake is one very delicious and easy way to make quick work of (yet another) zucchini, as well as those garden tomatoes that are ripening all at once.
Some Facts About Zucchini
Zucchini, called courgette in the UK, Australia, and New Zealand, is a summer squash. Summer squash are harvested with soft skins which are edible, unlike their winter counterparts like butternut, acorn and pumpkin, which have hard, inedible rinds.
Because garden zucchini are so prolific, cooks have found many ways to use them. They are great additions to baked goods, like muffins and loaves, and delicious in relishes and condiments. Zucchini pickles are just as delicious as cucumbers, and you can grill them on the barbecue, slice them up for stir fries, and chop them into sauces.
Deep fried, breaded zucchini are delicious. And, for a healthier option, if you have a spiralizer, you can make zucchini “noodles” (zoodles).
Zucchini freezes well, too. Grate some up and freeze for baking, soups, and stews over the winter months.
Zucchini is low in calories, plus high in potassium and Vitamin C. For more info on the benefits of zucchini, check out this article: 6 Things You Should Know About Zucchini
About This Zucchini Tomato Bake
A layer of potatoes goes on the bottom, which absorbs a lot of the liquid created by the vegetables when cooking. The topping is flavourful Parmesan and panko bread crumbs, giving it a nice, cheesy, crispness. You can easily make this zucchini tomato bake gluten-free by changing the panko crumbs for a gluten-free breadcrumb.
This fresh and flavourful casserole is great on its own with some crusty bread, or, as a side dish.
How to make It
This Zucchini Tomato Bake is a delicious veggie casserole for using those summer zucchini and tomatoes. Lots of fresh basil and a potato base make this one delicious dish.
- 4 tbsp extra virgin olive oil
- 2 medium potatoes peeled and thinly sliced
- 1 red onion sliced thinly
- 4 tomatoes sliced
- 1 cup fresh basil leaves
- 1 medium zucchini sliced into rounds
- 1 clove garlic thinly sliced
- 1 1/2 tsp salt
- 2 tsp freshly ground pepper
- 2 cups grated Parmesan cheese
- 1 cup panko bread crumbs
Preheat oven to 350°
In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
In a bowl, combine cheese and panko crumbs.
Spread cheese mixture evenly over top of vegetables.
Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
Remove from oven and let stand for 10 minutes before slicing into squares.