This Parmesan Tomato Zucchini Bake is a delightful dish that brings together the best of summer produce in a warm, cheesy casserole. Perfect for family dinners or potlucks, it’s a wonderful way to get even the pickiest eaters to enjoy their vegetables. This recipe has roots in Italian cooking but has been adapted over time to fit a more quick and easy, family-friendly format that I’d make at home. It’s a fantastic option for when you want to showcase fresh zucchini and tomatoes from your garden.
This bake pairs beautifully with a light, refreshing salad and some crusty garlic bread. You could also serve it alongside a simple grilled chicken breast or pork chops to round out the meal. For a special touch, consider a chilled glass of white wine or lemonade to complement the flavors of the dish.
Parmesan Tomato Zucchini Bake
Servings: 4-6
Ingredients
4 medium zucchinis, sliced into rounds
4 Roma tomatoes, sliced into rounds
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup fresh basil, chopped (optional)
Directions
