BRUSH ZUCCHINI WITH OIL

Introduction

Zucchini is one of those versatile vegetables that can transform into something magical with just a few simple ingredients. This baked zucchini with tomatoes and cheese recipe is a quick, healthy, and crowd-pleasing dish that highlights the natural sweetness of zucchini while adding richness from melted cheese and brightness from juicy tomatoes. Whether you’re looking for a light vegetarian meal or a side dish to complement your main course, this recipe will quickly become a staple in your kitchen. It’s wholesome, satisfying, and incredibly easy to prepare, even on the busiest weeknights.

My recipe story

This recipe was inspired by the simplicity of Mediterranean cooking. During a summer trip, I enjoyed a meal at a small countryside restaurant where the chef served garden-fresh zucchini topped with sun-ripened tomatoes and mozzarella cheese. The flavors were so clean and vibrant that I knew I had to recreate it at home. Over time, I adjusted the spices, added garlic powder for depth, and incorporated Italian herbs for that signature aromatic touch. The result is a dish that tastes gourmet yet is accessible to anyone, regardless of cooking experience. It’s become a family favorite in my household, particularly when zucchini is in season.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. Each ingredient plays an important role in creating a dish that’s greater than the sum of its parts. Zucchini is the star, providing a tender base that becomes slightly caramelized when baked. Brushing it with oil not only enhances flavor but also prevents it from drying out in the oven.

Seasonings like salt, black pepper, garlic powder, and Italian spice bring balance and aroma to the zucchini, ensuring that every bite bursts with flavor. The fresh tomato slices add juiciness and a slight tanginess, cutting through the richness of the cheese. Finally, the cheese—whether you choose mozzarella, parmesan, or a blend—creates that irresistible golden crust that ties everything together.

With just a handful of pantry staples and fresh produce, you’ll have a dish that’s elegant enough for entertaining yet simple enough for weeknight dinners.

Equipment you’ll need

• Baking sheet or oven-safe dish
• Sharp knife for slicing zucchini and tomatoes
• Basting brush for applying oil
• Cutting board
• Oven mitts

Step-by-step directions

Step 1 – Prepare the zucchini: Wash and dry your zucchini thoroughly. Slice them lengthwise into planks or into thick rounds, depending on your preference. Lay them flat on your cutting board and pat them dry to remove any excess moisture. This ensures they won’t turn soggy during baking.

Step 2 – Brush with oil: Using a basting brush, lightly coat each zucchini slice with olive oil. This step not only locks in moisture but also helps the seasoning stick better. Make sure both sides are coated evenly for a golden finish.

Step 3 – Season generously: Sprinkle the zucchini with salt, freshly ground black pepper, garlic powder, and Italian seasoning. Be mindful not to over-salt, as the cheese will also bring some saltiness to the dish. Gently press the spices into the surface so they adhere well.

Step 4 – Add tomato slices: Place a fresh slice of tomato on top of each zucchini piece. The tomatoes will soften and release their juices as they bake, blending perfectly with the zucchini underneath.

Step 5 – Top with cheese: Sprinkle shredded mozzarella, parmesan, or your cheese of choice over the tomatoes. Use enough to cover but not so much that it overwhelms the other flavors. A combination of cheeses works beautifully for added depth.

Step 6 – Bake to perfection: Preheat your oven to 375°F (190°C). Arrange the zucchini slices on a parchment-lined baking sheet and place them in the oven. Bake for 18–22 minutes, or until the cheese is bubbly and lightly golden brown. For extra crispness, you can broil for the last 2–3 minutes.

Step 7 – Serve and enjoy: Remove from the oven and let the zucchini cool for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color and freshness. Serve warm as a side dish, appetizer, or light meal.

Variations & substitutions

You can easily adapt this recipe to fit your tastes or pantry availability. Swap zucchini for yellow squash or eggplant for a different flavor profile. Instead of mozzarella, try feta for a tangy twist or cheddar for a sharper bite. If you enjoy spice, sprinkle crushed red pepper flakes or drizzle with chili oil before serving. For a heartier dish, layer the zucchini with marinara sauce before adding the cheese, turning it into a mini zucchini parmesan bake. Vegan cheese substitutes also work well if you prefer a dairy-free option.

Storage, freezing & make-ahead

This baked zucchini is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to restore crispness. Freezing is not recommended, as zucchini tends to release too much water upon thawing, which can affect texture. To make ahead, you can prep the zucchini slices with oil and seasonings, cover them, and refrigerate for up to 12 hours before baking. Add the tomato and cheese just before cooking for best results.

Serving ideas & pairings

This zucchini bake pairs beautifully with grilled chicken, steak, or fish for a balanced meal. It also makes an excellent vegetarian option alongside pasta, rice, or quinoa. For a Mediterranean-inspired dinner, serve with couscous, hummus, and a crisp salad. If you’re hosting, plate them as individual appetizers garnished with fresh herbs and a drizzle of balsamic glaze. They also make a colorful addition to holiday spreads or summer potlucks.

FAQ

Can I use frozen zucchini?
Fresh zucchini is best, as frozen zucchini contains excess water and can turn mushy. If using frozen, thaw and drain thoroughly before baking.

What type of cheese works best?
Mozzarella is classic, but parmesan, provolone, feta, or a blend of cheeses all work wonderfully, depending on your flavor preference.

Do I need to peel the zucchini?
No, the skin is tender and edible. Keeping the skin adds nutrients and helps the slices hold their shape.

Can I make this recipe vegan?
Yes! Simply substitute dairy cheese with your favorite vegan cheese and ensure your seasonings are vegan-friendly.

How do I prevent the zucchini from turning soggy?
Pat the slices dry before seasoning, avoid overcrowding the pan, and bake at a high enough temperature to evaporate excess moisture.

Final thoughts

This baked zucchini with tomatoes and cheese is the perfect example of how simple ingredients can create extraordinary results. With minimal effort, you get a dish that’s flavorful, healthy, and versatile enough to fit into any meal plan. Whether you’re cooking for yourself, your family, or a gathering of friends, this recipe is bound to impress. Give it a try next time you want something fresh, wholesome, and satisfying—it may just become one of your go-to favorites.

BRUSH ZUCCHINI WITH OIL

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Tender zucchini topped with juicy tomatoes and melted cheese, baked to golden perfection. A quick, healthy, and flavorful side dish.

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Ingredients

• 2 medium zucchini, sliced lengthwise or into rounds

• 2 tablespoons olive oil

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1 teaspoon Italian seasoning
• 1 medium tomato, sliced

• 1/2 cup shredded mozzarella cheese (or cheese of choice)
  

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Instructions

1. Preheat the oven to 375°F (190°C).

2. Wash and slice the zucchini into planks or rounds, then pat dry.

3. Brush both sides of the zucchini with olive oil.
4. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.

5. Place a slice of tomato on top of each zucchini piece.

6. Sprinkle shredded cheese evenly over the tomatoes.
7. Arrange zucchini on a baking sheet and bake for 18–22 minutes, until cheese is bubbly and lightly browned.

8. Let cool slightly before serving.
   

Notes

Pat zucchini dry to prevent sogginess, and garnish with fresh herbs if desired. Store leftovers in the fridge for up to 3 days and reheat in the oven.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian