Zucchini and Tomato Bake

    1 hour

    A really easy and tasty veggie dish for two - zucchini, tomatoes, cheese. Serve with bread and salad as a main.

    124 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 4 zucchini, sliced
    • 1 large clove garlic, crushed
    • 125g thinly sliced mozzarella cheese
    • 4 large tomatoes, peeled and sliced
    • 30g grated Parmesan cheese
    • 1 tablespoon chopped fresh basil
    • salt and freshly ground black pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Move oven rack into the top third of the oven.
    2. Heat the olive oil in a large frypan over medium heat, and spread the zucchini slices into the frypan in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
    3. Arrange the slices of zucchini in an 23x30cm glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
    4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

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    Reviews in English (88)


    This was very loved when I tried it, although the juices from the tomatoes and zucchini were burny hot!  -  09 Apr 2014


    I forgot the basil and used minced garlic from a jar. This was absolutely delicious. My hubby doesn't eat zucchini, but he really liked this. I will be making this from now on. Thanks for the yummy share.  -  18 Sep 2010


    very good stuff! after a trial run prior to bird day, i made a couple small changes. i fried about 6 pieces of bacon, fried some onion and the garlic in the butter and some bacon grease then proceeded with the recipe. i'll add more bacon next time. i crumbled the bacon and covered with the cheeses. big hit!  -  26 Nov 2010  (Review from Allrecipes USA and Canada)