Classic Zucchini Tomato Bake

IMG_1697

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You’ve finished pulling in the last of your victory gardens, and now you’re probably asking yourselves, “What do I do with all of these tomatoes and zucchini?” This recipe is an easy, tasty way to use up some of those summer garden vegetables.

It makes a flavorful, filling meal for your family dinner. It would also be a nice dish to serve at a luncheon. Try pairing it with your favorite grain and a fresh salad. The last time I made it for dinner, it was so good that nobody even ate the salad. When the meal was over we were all stuffed!

Did you know that going vegetarian one or two nights a week is economical, and a good way to be more healthy?

So, why not go vegetarian for dinner tonight?

 

Yield: 6 servings

Calories: 143
Fiber: 2.8 grams
Protein: 6 grams
Fat: 9.8 grams
Sugar: 5.5 grams
Carbohydrates: 8.5 grams

Ingredients:

2 Tbsp extra virgin olive oil
3 large zucchini
2 small tomatoes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
sea salt
black pepper
4 sprigs of fresh oregano
2 oz of part skim milk mozzarella, shredded
1.5 oz of smoked Gouda, shredded

Directions:

1. Preheat the oven to 350 degrees F.

2. Slice the zucchini into rounds that are 1/8 – 1/4″ thick.

IMG_1685 Slice the zucchini into rounds that are 1/8 - 1/4" thick

3. Slice the tomatoes and quarter them.

IMG_1687 Slice the tomatoes and quarter them

4. Place a large, oven proof frying pan on top of the stove. Add the oil to the pan. If you don’t have an oven proof pan, you can use a regular frying pan. Just transfer the zucchini to a greased baking dish right after step # 7, before adding the tomatoes.

5. Place the zucchini into the pan, and season with salt & pepper to taste. Sprinkle the thyme, garlic powder, and onion powder over the top.

6. Cook the zucchini over medium high heat for 1-2 minutes, stirring constantly.

7. Lower the heat to medium, and cover the pan. Cook, stirring often, for about 10 minutes. At this point, the zucchini will be almost cooked. It should be softened, but not completely cooked through.

IMG_1690 The zucchini should be softened, but not completely cooked through.

8. Place the tomatoes evenly over the top of the zucchini.

IMG_1691Place the tomatoes evenly over the top of the zucchini.

10. Sprinkle the oregano leaves, evenly over the vegetables.

11. Top the dish with the shredded cheeses, and place in the preheated oven.

IMG_1693Top the dish with the shredded cheeses, and place in the preheated oven.

12. Bake for 30-35 minutes. The vegetables will be cooked through, and the cheese will be melted.

IMG_1698The vegetables will be cooked through, and the cheese will be melted.

13. Serve immediately.IMG_1697 Serve immediately.

Bon Appetit!

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