August 17, 2020
With just 9 ingredients, this balsamic zucchini tomato bake is simple to make and great for leftovers. Combine the veggies with pasta or grains to stretch them into another meal.
Whenever I make this balsamic zucchini tomato bake, I am always thinking ahead to leftovers.In fact there are times when I pull the casserole dish from the oven, let it cool and scoop all the vegetables and juices straight into a container to be stored in the fridge.
This is the kind of cooking I like to do on a Sunday to gear up for a busy week ahead.Having a stash of flavorful cooked veggies on-hand makes lunches and dinners so much easier.Then I am never faced with cook’s block struggling to figure out what to make.
Of course you can serve this balsamic zucchini tomato bake warm from the oven as a side, but it has so many other possibilities, too.Stir the veggies into pasta or cooked grains like barley or quinoa.Use them as a topping for pizza or the filling for an omelet.
Not feeling fancy? Just scramble them with eggs instead.
I will also eat the zucchini and tomatoes cold from the fridge in a salad.
Besides the major leftover potential, another reason I love this balsamic zucchini tomato bake is that it is so simple to make with only 9 ingredients.To start, preheat the oven to 350 degrees F.In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper and red pepper flakes for a touch of heat.I like to mince the garlic with the smallest holes of a grater, so it is very fine, almost like a paste.
Combine the zucchini and cherry tomatoes in a big bowl. I cut the zucchini into a large dice.When I can find them, I use both yellow and green zucchini. I admit it’s just for aesthetics. Including multi-colored cherry tomatoes will also give you a similar look.
Pour the vinaigrette into the bowl and toss around the veggies.
Then transfer them to a square baking dish and pour in any leftover vinaigrette from the bottom of the bowl.Bake for 35-40 minutes until the zucchini and tomatoes are tender and lightly browned on top.I always sprinkle on chopped parsley before serving because I love adding fresh herbs to roasted vegetables.Make sure to let everything cool before spooning into a container to save for leftovers.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, finely minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch of red pepper flakes
3 pounds zucchini, trimmed, quartered lengthwise and sliced 1/4” thick
1 pound cherry tomatoes
1 tablespoon chopped parsley
Preheat the oven to 350 degrees F.
In a small bowl whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and red pepper flakes.
Combine the zucchini and tomatoes in a large bowl. Stir in the vinaigrette tossing to coat.
Pour the vegetables and any vinaigrette in the bottom of the bowl into a square baking dish.
Bake for 35-40 minutes until the zucchini and tomatoes are tender and lightly browned on top.
Sprinkle with parsley before serving.
Allow the veggies to cool before transferring to an airtight container to store leftovers for up to 5 days.
You can serve the balsamic zucchini tomato bake as a side or combine it with pasta or grains such as barley or quinoa for a vegetarian/vegan main.
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