Balsamic Zucchini Tomato Bake

Why You’ll Love This Recipe

• This is an easy side dish recipe with minimal prep. Zucchini and squash are simple vegetables to cut, and I leave the tomatoes whole.
• Baked in the dish that it’s served in, this is a lighter version of a casserole. It’s only sprinkled with Parmesan rather than being overloaded with mozzarella cheese. The focus is on the vegetables, which is also the same approach I take with my roasted eggplant skillet casserole.
• There’s no fussy assembly in this tomato zucchini casserole recipe. After I make the balsamic vinaigrette and toss it with the veggies, I dump everything into a baking dish.
• You can do a lot with leftovers. Warm the baked veggies and stir them into pasta or grains or make a veggie omelet with them.

Baking Vegetables vs. Roasting Vegetables

No matter the season, I am always cooking vegetables in the oven. There is a difference between baking them and roasting them. When I roast vegetables, I spread them across a sheet pan, so they have space to brown and crisp up on the edges. My favorite temperature to do this is usually around 400 degrees F.

Baking vegetables in a casserole is different. They turn out softer. That’s because they are nestled on top of each other in a dish. With that cozy positioning and the marinade, they turn out much softer than roasting on a pan. Only the vegetables on top will lightly brown from the heat.

The Ingredients

This is what you need:

• Zucchini and yellow squash both fall under the category of summer squash. You can use them interchangeably. I like including both for that good color combination of green and yellow.
• Tomatoes: Using small cherry or grape tomatoes means you can skip cutting them. They will wrinkle and split in the oven.
• Garlic: Four minced cloves may seem like a lot, but this zucchini tomato recipe has a nice balance of flavors.
• Balsamic vinegar & olive oil are the base of the marinade giving this vegetable bake some acidity and sharpness. 
• Seasonings: The recipe calls for a mix of Italian spices including dried oregano, red pepper flakes, salt and black pepper.
• Parmesan: Before the zucchini tomato casserole goes into the oven, I sprinkle it with grated Parmesan cheese. You can leave it out if you want it to be vegan.
• Parsley: I garnish the baked vegetables with chopped fresh herbs. You can use parsley, fresh basil or chives for a subtle onion taste.

How To Make This Zucchini Tomato Bake

Preheat the oven to 350 degrees F.

1. Make the vinaigrette. In a small bowl, whisk the olive oil, vinegar, garlic, oregano, red pepper flakes, salt and pepper. 

2. Stir the veggies into the vinaigrette. You want to make sure the zucchini, squash and tomatoes are all really well coated.

3. Pour the vegetables into a square baking dish and sprinkle with Parmesan.

4. Bake the zucchini and tomatoes. It will take 30-35 minutes for them to become tender and for the tomatoes to wrinkle. Garnish with fresh parsley before serving.

Serving

This side dish goes with Mediterranean recipes that you grill, roast or saute. Such a veggie-centric side is great pairs well with main dishes that may have limited or no vegetables such as this garlic, lemon & herb pappardelle, this arugula pesto pasta or this quick & easy mushroom spaghetti. You can also serve it with chicken, fish or meat dishes.

Recipe Tips

• Set your expectations. If you are looking for zucchini that browns on the outside and tomatoes that are sweeter and more intense in flavor, you should be roasting them on a sheet pan instead of baking them in a casserole dish. 
• Try to cut the vegetables about the same size. This helps them bake evenly and consistently. 

More Zucchini and Tomato Recipes

Roasted Zucchini Tomato Lentil Salad
30-Minute Tomato Zucchini Orzo
Roasted Vegetable Chickpea Pasta Salad
Sheet Pan Gnocchi with Roasted Veggies
Lemon Tahini Roasted Vegetable Couscous
Mediterranean Vegetables and Halloumi
Sheet Pan Baked Feta with Vegetables