Balsamic Zucchini Tomato Bake

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. 

How To Make A Balsamic Zucchini Tomato Bake

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. 

Balsamic Zucchini Tomato Bake

★★★★★ 5 from 2 reviews

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 35-40 minutes
• Total Time: 40-45 minutes
• Yield: Serves 4

Print Recipe

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 350 degrees F.
2. In a small bowl whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and red pepper flakes.
3. Combine the zucchini and tomatoes in a large bowl. Stir in the vinaigrette tossing to coat.
4. Pour the vegetables and any vinaigrette in the bottom of the bowl into a square baking dish.
5. Bake for 35-40 minutes until the zucchini and tomatoes are tender and lightly browned on top.
6. Sprinkle with parsley before serving.

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Notes

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.