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4.6 from 15 votes

Cheesy Grilled Zucchini and Tomato Bake

Grilled Zucchini and Tomato Cheese Bake, nothing like a delicious fresh veggie baked dish, especially tomatoes and mozzarella combination.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 184 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C)
  2. 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.
  3. 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
  1. 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.
  2. 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!
  3. ** 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

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

% 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.