Description
A simple and cozy baked zucchini dish topped with cheese and tomato, perfect for weeknight dinners or brunch.
Ingredients
- Zucchini — medium to large, washed and sliced
- Oil — your choice of pesto, chili, or olive oil
- Salt — to taste
- Pepper — freshly ground
- Garlic powder — a small sprinkle
- Italian spice — a blend or dried oregano
- Tomato — thinly sliced
- Cheese — feta, parmesan, Swiss, cheddar, or Monterey Jack
- Optional: Breadcrumbs or panko
- Optional: Fresh herbs — chopped basil, parsley, or thyme
- Optional: Lemon zest
- Optional: Red pepper flakes
- Optional: Balsamic glaze
- Optional: Fried or baked egg
Instructions
- Preheat the oven to 400°F (200°C) and prepare the baking sheet.
- Slice the zucchini into rounds or planks and slice the tomato.
- Arrange the zucchini slices in a single layer on the baking sheet.
- Brush each slice with oil and season with salt, pepper, garlic powder, and Italian spice.
- Add a slice of tomato on top of each zucchini round and sprinkle cheese on top.
- Bake for 12–18 minutes until bubbles and lightly browned.
- Finish with fresh herbs or lemon zest if desired, and serve warm.
Notes
Avoid overcrowding the baking tray to ensure even roasting. Use firm tomatoes to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: baked zucchini, easy zucchini recipe, vegetarian side dish, cozy comfort food