Summer Zucchini and Tomato Bake

    Summer Zucchini and Tomato Bake

    (225)
    8saves
    33min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (225)

    Reviews in English (205)

    by
    123

    Mmmm! I love zucchini and tomatoes but roasted in the oven like this is my absolute favorite way to eat them. I've already left out the onions and just use onion powder which works well for me, but I'm not a big fan of onion to begin with. The moisture from the veggies and the olive oil combine with the seasonings to make the most amazing thick juice on the bottom of the pan, which is why I am now a oevn-roasted veggie convert: I love to dip my bread in it. Some have commented they'd prefer using a smaller pan, but I feel the 13x9 allows this amount of veggies optimum room to roast separately in the oven and not just be a baked veggie casserole. Thanks so much for sharing this recipe, while I may change the seasonings or even the veggies themselves I feel the proportions and cook time/temp are perfect!  -  31 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    81

    Yummy. I halved the recipe and did a few substitutions. I used one zucchini, about 10 grape tomatoes halved, omitted the onions and 3 teaspoons of chopped garlic from the jar. We love garlic. I added the parmesan cheese before baking and mixed that in as well. And for an extra kick I added about a half tablespoon of balsamic vinegar. I think that really made it. I didn't have fresh basil so I used a couple of the frozen basil cubes from Trader Joe's and threw them in before I put this in the oven and mixed it all together. I baked at 450 for 10 minutes and it came out perfect.  -  12 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    66

    Pretty awesome, I made it for my roommates and they really appreciated it since I normally cook alot more meat heavy dishes. It was also one of the first times I've cooked an all veggie dinner, and it came out splendideliciously. The red pepper makes it slightly spicy, and it works as a great side. If I were making it again I'd probably double everything since it only filled out half of the pan.  -  24 Aug 2009  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate