Cheesy Grilled Zucchini and Tomato Bake
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
184 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Grilled Zucchini and Tomato Bake
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Grilled Zucchini and Tomato Cheese Bake, nothing like a delicious fresh veggie baked dish, especially tomatoes and mozzarella combination.
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Ingredients
- 7 small plum/roma tomatoes
- 3-4 medium zucchini
FOR THE SAUCE
- ¼ cup fresh parsley finely chopped
- ½ teaspoon oregano
- ¼ teaspoon salt
- ½ teaspoon basil or 4 or 5 fresh basil leaves
- 3 tablespoons olive oil
- 1-2 cloves garlic minced or finely chopped
- 1-2 pinches hot pepper flakes (optional)
TOPPING
- 1 cup firm mozzarella shredded
- ½ cup freshly grated Parmesan cheese
- 1 pinch salt
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Instructions
- Pre-heat oven to 350F (180C)
- Cut the tomatoes in half and place on lightly greased cookie sheet, bake in the oven for approximately 30 minutes, or until almost dried but still moist. Remove from the oven let cool, then cut into smaller pieces.
- Trim the zucchini and then slice it lengthwise into thin (not too thin) strips, grill on pan grill until tender, approximately 1-2 minutes on each side. Move zucchini to a clean plate and continue until all zucchini are grilled.
FOR THE SAUCE
- In a medium-size bowl add the oven dried tomatoes, parsley, oregano, salt, basil, garlic, hot pepper flakes and olive oil, mix gently to combine.
- Lightly grease a 8 x 6 inch (20x15 cm) baking dish, arrange one layer of zucchini ⅓ on the bottom top with ⅓ of the tomato mixture, sprinkle with ½ of the grated mozzarella and ⅓ of the Parmesan cheese, continue with another 2 layers (the second layer of zucchini sprinkle with a pinch of salt), the last layer top with only the Parmesan cheese. Bake for approximately 25-30 minutes, let sit 5 minutes before serving. Top with extra Parmesan cheese if desired. Enjoy!
- ** There might be a little water at the bottom of the baking dish, just drain it off.
Notes
- Make ahead this zucchini bake up to 24 hours in advance and store covered in the refrigerator until ready to bake.
- To store, place leftovers in an airtight container and store in the refrigerator up to 5 days.
- No, you cannot freeze the leftovers of this tomato and zucchini bake. Both zucchini and tomatoes have a high water content and the texture will drastically change when thawed.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
6g
(2%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
353mg
(15%)
Potassium
451mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
995IU
(20%)
Vitamin C
27.6mg
(31%)
Calcium
212mg
(21%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 353mg | 15% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 212mg | 21% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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