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.
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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