This baked zucchini with tomato and Parmesan is my go-to side dish when I want something fresh, savory, and hands-off—tender zucchini, blistered tomatoes, and a golden, cheesy top.
Why you’ll love this recipe
- Fast and easy: simple prep, then the oven does the work.
- Great for summer produce: perfect when zucchini and tomatoes are everywhere.
- Versatile: works as a side, light lunch, or a vegetable-forward dinner with crusty bread.
Ingredients you’ll need
- Zucchini (medium, sliced into 1/4-inch rounds or half-moons)
- Cherry or grape tomatoes (halved)
- Olive oil
- Garlic (minced)
- Italian seasoning (or a mix of oregano and basil)
- Kosher salt and black pepper
- Parmesan cheese (finely grated for best melting)
- Optional: red pepper flakes, lemon zest, fresh basil or parsley
How to make baked zucchini with tomato and Parmesan
- Heat the oven: Preheat to 425°F. Lightly oil a rimmed baking sheet or line with parchment.
- Prep the vegetables: Slice zucchini evenly. Halve the tomatoes.
- Season: Toss zucchini and tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper.
- Arrange: Spread in a single layer on the baking sheet so the veggies roast instead of steam.
- Add Parmesan: Sprinkle evenly over the top.
- Bake: Roast 16–20 minutes, until zucchini is tender and Parmesan is golden. For extra browning, broil 1–2 minutes at the end (watch closely).
- Finish: Add fresh herbs, a pinch of red pepper flakes, or a little lemon zest right before serving.
Tips for the best texture (not watery)
- Use high heat: 425°F helps evaporate moisture quickly.
- Don’t overcrowd: Leave space between pieces; use two pans if needed.
- Grate Parmesan finely: it melts and browns more evenly than thicker shreds.
- Cut zucchini evenly: consistent slices cook at the same speed.
Easy variations
- Add crunch: mix 2–3 tablespoons panko with Parmesan and a drizzle of olive oil, then sprinkle on top.
- Make it heartier: add sliced mushrooms or thin-sliced onion; roast 5 minutes before adding zucchini.
- Cheese swap: try Pecorino Romano for a sharper bite, or add a little mozzarella for extra melt.
- Herby finish: fresh basil turns this into a very “summer pasta sauce” vibe—without the pasta.
What to serve with it
- Grilled chicken, steak, or salmon
- Meatballs or Italian sausage
- Cooked quinoa or couscous
- Garlic bread or a toasted baguette
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on a sheet pan at 400°F for 6–10 minutes to bring back some crisp edges. The microwave works, but the zucchini will soften more.
Printable recipe
- Yield: 4 servings
- Time: 10 minutes prep, 16–22 minutes bake
- Ingredients:
- 3 medium zucchini, sliced 1/4-inch thick
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Parmesan
- Optional: pinch of red pepper flakes, 1 teaspoon lemon zest, chopped basil
- Instructions:
- Preheat oven to 425°F. Lightly oil a rimmed baking sheet or line with parchment.
- Toss zucchini and tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper.
- Spread in a single layer on the baking sheet. Sprinkle Parmesan evenly over the top.
- Bake 16–20 minutes until tender and golden. Broil 1–2 minutes if you want deeper browning.
- Finish with herbs, red pepper flakes, or lemon zest. Serve warm.
