Cheesy Zucchini Tomato Bake
Cheesy Zucchini Tomato Bake combines tender zucchini, ripe tomatoes, fresh herbs, and golden cheddar cheese. This colourful summer casserole makes an easy vegetable side dish for lunch or dinner.
Equipment
- Casserole dish
- oven
- Small mixing bowl
- Steamer basket
Ingredients
- 2 medium Zucchini cubed
- 1 tablespoon Fresh Chives chopped
- 1 teaspoon Unsalted Butter melted
- 2 large Tomatoes finely chopped
- 1 teaspoon Fresh Basil chopped
- ½ cup Cheddar Cheese grated
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
- Preheat the oven to 350°F (175°C).
- Steam the zucchini for approximately 5 minutes until barely tender.
- Drain the zucchini thoroughly.
- Arrange the zucchini cubes in an even layer in a casserole dish.
- Combine the melted butter, chives, kosher salt, and black pepper in a small mixing bowl.
- Pour the seasoned butter evenly over the zucchini.
- Spread the finely chopped tomatoes over the zucchini.
- Sprinkle the fresh basil over the tomatoes.
- Cover the vegetables evenly with the grated cheddar cheese.
- Bake uncovered for approximately 30 minutes until the cheese is melted, bubbling, and golden.
- Remove the casserole dish from the oven.
- Let the bake rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve this vegetable bake alongside grilled chicken, roasted meat, baked fish, or vegetarian burgers. It also works well with rice, pasta, or crusty bread. For a larger summer meal, pair it with our Sun-Dried Tomato Zucchini.Recipe Notes
Steam the zucchini only until barely tender because it continues cooking in the oven. Drain it thoroughly to prevent excess liquid from collecting in the casserole dish. Removing the watery seeds from very ripe tomatoes also helps produce a firmer bake.Variations
Replace the cheddar with mozzarella, Monterey Jack, Parmesan, or crumbled feta. Add sliced mushrooms, sweet pepper, red onion, spinach, or crushed red pepper. A layer of breadcrumbs can be added over the cheese for a crispier surface.Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the oven, air fryer, or microwave until hot throughout. Freezing is not recommended because zucchini and tomatoes can become watery after thawing.Wine Advice
A crisp Pinot Grigio complements the fresh tomatoes, herbs, and mild zucchini. A bright Sauvignon Blanc is another refreshing choice for this light summer casserole.Nutrition values
Serving: 1 portion | Calories: 180 kcal | Carbohydrates: 10 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 7 g | Sodium: 410 mg | Sugar: 6 g