Cheesy Tomato Baked Zucchini

Serves: 4

Tender zucchini slices topped with juicy tomatoes, melted cheese, garlic, and herbs, then baked until golden and bubbly. 

 Necessary Ingredients

 3 medium zucchini

 3 ripe tomatoes

 200 g mozzarella, shredded

 2 cloves garlic, minced

 2 tbsp olive oil

 1 tsp Italian seasoning

 1 tbsp fresh parsley or basil, chopped

 Salt & black pepper, to taste

 Step-by-Step Recipe

1.  Prepare the Zucchini

Preheat the oven to 200°C / 400°F.

Wash the zucchini and slice them lengthwise into thick slices, about 1–1½ cm thick.

Arrange the slices in a lightly oiled baking dish.

2.  Season

Mix  olive oil with minced  garlic.

Brush the mixture over the zucchini.

Sprinkle with  salt, black pepper, and  Italian seasoning.

3.  Add the Tomatoes

Slice the tomatoes into rounds.

Place one or two tomato slices on top of each zucchini piece.

Season the tomatoes lightly with salt and pepper.

4.  Add the Cheese

Generously cover the zucchini and tomatoes with shredded mozzarella.

Sprinkle a little extra Italian seasoning over the cheese.

5.  Bake

Place the dish in the preheated oven.

Bake for 20–25 minutes, until the zucchini is tender and the cheese is melted.

For a beautifully browned top, broil for 1–2 minutes at the end, watching carefully. 

6.  Finish & Serve

Remove from the oven and let it rest for 3–5 minutes.

Sprinkle with fresh  parsley or basil.

Serve warm while the cheese is gooey and golden. 

 Quick Q&A

Q: How do I prevent watery baked zucchini?

A: Don’t slice the zucchini too thin, and avoid overbaking. You can also lightly salt the slices and pat away excess moisture before assembling.

Q: Can I use another cheese?

A: Yes. Provolone, cheddar, or a mozzarella-parmesan combination works well.

Q: Can I prepare it ahead of time?

A: Yes. Assemble it several hours ahead, refrigerate, and bake when ready.