Looking for a quick and easy dinner option that requires minimal cleanup? This Easy One-Pan Cheesy Zucchini and Tomato Bake recipe is your answer! Perfect for busy weeknights, this recipe comes together in no time and uses just one knife, one cutting board, one pan, and one spatula.
This delicious vegetarian dish features layers of fresh zucchini and juicy tomatoes, generously topped with a blend of melted cheeses. The result is a savory, comforting meal that pairs wonderfully with a crusty loaf of bread or a simple side salad, making it ideal for serving 2-4 people.
Want to add a bit of protein? Hot Italian sausage makes a fantastic addition. However, even without meat, this dish is hearty and satisfying. Please note, while this bake is vegetarian, it is not vegan due to the variety of cheeses.
Whether you're short on time or just want a hassle-free meal, this cheesy zucchini and tomato bake is sure to become a family favorite. Plus, it's a great way to use up those extra zucchinis and tomatoes from the garden or farmer's market!
Nutritional Information: Easy One Pan Cheesy Zucchini and Tomato Bake Recipe
The provided nutritional information is compiled from various online sources and should be considered an estimate. Actual nutritional values may vary based on specific ingredients used, portion sizes, and preparation methods. These numbers do not include butter or cooking oils, only the principal ingredients. For precise nutritional information, consult a registered dietitian or use specialized nutritional analysis tools. This recipe may naturally be gluten free as well, verify your spices and individual ingredients do not contain gluten if you have that specific dietary restriction. Sometimes gluten may be found in things like anti-caking agents of seasonings.
Serving Size: 1/2 of pan
Calories (total): 559
Protein (total): 34.5 g
Fat (total): 37.5 g
Net Carbohydrates (total): 40 g
Ingredients and Seasonings:
1 medium sized zucchini
1 medium onion
2-3 cloves of garlic
1 can of diced or stewed tomatoes
1/2 cup of tomato puree
Asiago cheese
Parmigiano Reggiano cheese
shredded Mozzarella cheese
salt
pepper
onion powder
garlic powder
basil
paprika
Italian seasoning
parsley flakes
cooking oil
Optional:
Paprika or Chili Powder and Cumin if your feeling spicy! Some hot or sweet italian sausage would be great in this recipe but it will drastically increase the calories and protein / fat macros... if you are interested in that.
Easy One Pan Cheesy Zucchini and Tomato Bake Recipe Instructions:
1. Preheat the pan and prepare the vegetables-
Start by preparing the vegetables for cooking. I prefer using a stainless steel or cast iron pan for this type of cooking, and these can take a few minutes to heat up, so veggie prep is a great thing to do during that time.
Zucchini Preparation: Take a medium-sized zucchini, wash it thoroughly, and cut off the ends. Slice it lengthwise so that it will lay flat on the cutting board and chop into bite-sized chunks. Place these in a bowl for later.
Onion Preparation: For the onion, cut off the stem and the root. Make a shallow slice along the side and peel away the onion skin. Cut the onion in half to prevent it from rolling around on the cutting board. Place it flat side down and slice into thin strips.
Garlic Preparation: Peel and finely dice several cloves of garlic, or use a garlic press to smash them.
The diced or stewed tomatoes come from a can so all we need to do for that is open the can. Maybe repeat if you're also using a canned tomato paste.
Once your pan is heated, on medium heat, add a little bit of cooking oil and get ready to start cooking!
2. Cook the vegetables-
Start by cooking the onions first. Break the onion slices apart into the heated oil and sprinkle with a little salt. Cook the onions until they start to brown on the edges. Once the onions are softened and showing some color, add the chunks of zucchini. Sprinkle the zucchini with salt and stir to combine.
Since this dish will also bake in the oven, you don’t need to cook the zucchini completely on the stove. Cook the zucchini until they start to brown on the edges, stirring occasionally to ensure all sides get a chance to brown.
When the zucchini has developed a good color, add the diced or pressed garlic cloves. Stir or toss the garlic in, keeping it moving in the pan to prevent burning. The garlic will only need about a minute to cook—just until you get that aromatic rush of cooking garlic that will perfume your whole kitchen.
3. Building the sauce-
Now is a good time to season the vegetables for the base of our sauce. Add freshly cracked black pepper, onion powder, garlic powder, basil, and paprika to the pan. Toss to mix thoroughly.
The sauce will be a combination of diced tomatoes and tomato puree. You have some flexibility here. Canned tomatoes work well, whether you use diced or stewed tomatoes. For this recipe, I used a can of diced tomatoes with green chilis, which added a subtle touch of spice to the dish.
Pour the entire can of diced tomatoes into the pan, including the liquid. Then, add about half a cup of tomato puree. I prefer using jarred puree because it can be easily stored in the refrigerator. Mix everything together and add some Italian seasoning, then mix again.
Allow the sauce to cook on the stove for several minutes to reduce some of the moisture. It’s ready for the next step when it begins to thicken. Stir occasionally to prevent burning.
4. Cheese Please!-
If you haven’t already, now is the time to start preheating the oven to at least 425°F (220°C), or gas mark 7 if that is the language your oven speaks.
Once the sauce is starting to thicken, it's time to add some cheese. For this recipe, I grated about ¼ cup each of Asiago and Parmigiano Reggiano. You can use pre-shredded cheese or substitute with your preferred type. Mixing the cheese in at this stage is what makes it a ‘cheesy’ zucchini and tomato bake rather than just zucchini with cheese on top. Fold the cheese into the mixture until it’s well incorporated.
Next, sprinkle a couple of handfuls of shredded mozzarella cheese on top. I like to add about three-quarters of my total cheese, season with basil or more Italian seasoning, and then add the rest of the cheese on top. This way, the seasonings cook into the cheese rather than burning on the surface.
Bake and Finish:
Place the pan into the preheated oven. Keep a close eye on it, as it should only take around 15 minutes or so to cook. It might take longer if you keep opening the oven to check on it. The dish is finished when the edges are bubbly and the cheese has turned a golden brown color.
Once it looks like this, pull the pan out of the oven to cool before serving. Garnish with some deep green parsley flakes over the top for a fresh touch.
Safety Reminder:
Warning! We just baked this pan, so it is very hot and can cause burns. Do not absent-mindedly grab the handle while it is on the stove top. Burns hurt, so please be careful. I don’t want to see that happen.
5. Sides and pairings-
Not only is this dish relatively easy to throw together, it can also be customized greatly as well. It can be served as is, with cottage cheese or crusty bread as a side. It could also be plated on top of a nest of buttered noodles to make it a pasta dish. You also can’t go wrong serving it with a side salad either. The tomato and cheese can be very rich so a nice vinaigrette dressing can add some acid to the meal and break that up on your palate for balance.
Alternatives to Easy One Pan Cheesy Zucchini and Tomato Bake Recipe-
Not a fan of tomato sauce or zucchini? That is fine, part of what makes the culinary world such a vast adventure is the mixture of different tastes and palates! If this easy one pan cheesy zucchini and tomato bake recipe isn't something you are interested in, consider another one of our one pan recipes, Easy One Pan Shepherd's Pie Recipe (Cottage Pie) Or, if just watching cooking is more your style, subscribe to our Youtube Channel to help us cook with a purpose and use 'food' to support 'food'!
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