Zucchini and Tomatoes With Cheese

Zucchini with Tomatoes and Cheese
Zucchini with Tomatoes and Cheese. Diana Rattray
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 4 to 6 Servings
Ratings (5)

This easy zucchini and tomato dish is super easy to fix and bake, and it makes a tasty everyday side dish. It's an excellent way to use fresh summer zucchini and tomatoes. If you have fresh basil, use that instead of dried basil. To tomatoes and zucchini are combined with herbs and baked with lots of melty cheese.

Feel free to use Mozzarella cheese in place of the fontina cheese in this tasty zucchini recipe. You could also use yellow summer squash in the dish or use a combination of zucchini and yellow squash for extra color.

What You'll Need

  • 4 small zucchini
  • 2 large tomatoes
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried leaf basil
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 8 ounces fontina cheese, shredded
  • 1/4 cup shredded Parmesan cheese

How to Make It

Heat oven to 350 F.

Grease a 2-quart baking dish.

Cut ends from zucchini and cut crosswise in 1/2-inch slices. Core the tomatoes and cut them into slices about 1/2-inch thick. Cut each slice into quarters.

In a bowl, combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss the vegetables to blend thoroughly; drizzle with the olive oil and toss again to coat the vegetables.

Turn the vegetables into the prepared baking dish.

Bake in the preheated oven for 25 minutes.

Top with cheese and continue baking for 10 to 15 minutes longer.

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