Description
This zucchini and tomato bake is a comforting oven-roasted dish made with fresh vegetables, garlic, herbs, and olive oil. It’s simple, healthy, and perfect as a side or light main meal.
Ingredients
Scale
- 3 medium zucchini, sliced
- 4 ripe tomatoes, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated cheese (optional)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 180°C (350°F).
- Slice zucchini and lightly salt, let rest 10 minutes, then pat dry.
- Slice tomatoes and onion.
- Grease a baking dish with olive oil.
- Layer zucchini, tomatoes, and onions.
- Sprinkle garlic, oregano, salt, and pepper between layers.
- Drizzle olive oil over the top.
- Add cheese if desired.
- Bake for 35–40 minutes until tender and golden.
Notes
Salt zucchini beforehand to remove excess moisture. Use ripe tomatoes for best flavor. Store leftovers in the fridge for up to 3 days and reheat in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg