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Parmesan Tomato Zucchini Bake

This Parmesan Tomato Zucchini Bake is a delightful, colorful dish that will instantly transport you to a rustic Italian countryside. Whether you’re looking for a comforting side dish or a light main course, this bake is sure to become a family favorite.

The first time I made this dish, it was a beautiful summer evening, and the garden was brimming with fresh zucchini and tomatoes. I wanted to create something simple yet full of flavor. As I layered the vegetables with parmesan and herbs, the anticipation grew. When it finally came out of the oven, bubbling and golden, my family couldn’t wait to dig in. The combination of tender zucchini, sweet tomatoes, and savory parmesan was simply irresistible.

Résumé of the Recipe: This Parmesan Tomato Zucchini Bake is a simple, delicious way to enjoy fresh summer vegetables. Layers of zucchini and tomatoes are topped with a generous sprinkle of parmesan cheese and baked to perfection. It’s an easy, healthy dish that pairs well with any main course or can stand alone as a vegetarian delight.

Exciting Story: One sunny afternoon, I was looking for a way to use up the bounty of zucchini and tomatoes from our garden. I remembered a similar dish my grandmother used to make, and decided to recreate it with a twist. As the bake cooked, filling the house with its inviting aroma, I was transported back to my childhood summers in her kitchen. When I served it to my family, their faces lit up with delight, and they eagerly asked for seconds. Now, this Parmesan Tomato Zucchini Bake is a cherished tradition that brings back wonderful memories with every bite.

Why This Parmesan Tomato Zucchini Bake?

Selling Points:

  • Fresh Ingredients: Utilizes seasonal zucchini and tomatoes for the best flavor.
  • Healthy and Light: A nutritious dish that’s low in calories but high in taste.
  • Easy to Prepare: Simple steps and minimal ingredients make it perfect for busy weeknights.


2 medium zucchini, sliced
2 medium yellow squash, sliced
5 medium tomatoes, sliced
½ cup quality parmesan cheese, shredded
½ teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon Italian spices
Optional: salt to taste

Remember It Later

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Preheat oven to 375°F (190°C).

In a baking dish, arrange zucchini, yellow squash, and tomatoes in an alternating pattern.

Top with shredded parmesan cheese and sprinkle with black pepper, garlic powder, onion powder, Italian spices, and salt if using.

Place the dish in the oven and bake for 25-30 minutes or until the squash is tender.
Serve hot and enjoy!

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