Summer Zucchini and Tomato Bake

    Summer Zucchini and Tomato Bake


    188 people made this

    This is an ideal way to use up the zucchini and tomatoes that begin to overwhelm the garden at summer's end. It can be used as a pasta sauce too.

    Serves: 4 

    • 2 zucchini cut in half lengthwise, then cut into 1 cm slices
    • 2 cups quartered ripe tomatoes (about 3-4 large tomatoes)
    • 1/2 onion, minced
    • 3 cloves garlic, minced
    • 1/2 teaspoon chilli flakes
    • 1/4 cup (65ml) olive oil
    • 1 pinch salt and pepper to taste
    • 1/2 cup (60g) grated parmesan cheese
    • 1 tablespoon chopped fresh basil

    Preparation:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat oven to 230 degrees C. Lightly grease a 20x30cm baking dish.
    2. Combine the zucchini, tomatoes, onion, garlic and chilli flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper and mix well.
    3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the parmesan cheese and basil.

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