Delicious and easy Baked Zucchini and Tomato with a cheesy topping is perfect for toasted bread (bruschetta), or use it as a sauce for pasta!
More of my favorite easy vegetable recipes: Sautéed Zucchini and Onion, Eggplant and Tomato Pasta Sauce, Paccheri Pasta Zucchini Tomatoes Crème Fraîche, Italian Focaccia with Tomato and Herb
A light and delicious summer recipe to use up all the gorgeous bounty of zucchini and tomatoes this season. This recipe comes together quickly and highlights traditional Italian flavors in the topping: sweet cheery tomatoes, basil, oregano, olive oil and sweet and tart- balsamic vinegar.
You can use this dish as a topping for toasted bread or focaccia. It is equally delicious as a side dish to accompany any meal. Try these: Fast Italian No Knead Ciabatta Bread or Softest No Knead Bread.
Ingredients
- Zucchini
- Freshly grated Parmigiano cheese
- Grape tomatoes
- Good quality olive oil
- Balsamic vinegar
- Kosher salt
- Fresh or dry basil
- Fresh or dry oregano
- Garlic
Instructions
This recipe is easy to make! The hardest part is cutting the zucchini and tomatoes. The zucchini are cut in rounds and placed in the bottom of a baking dish. Then, the tomatoes are tossed with the olive oil, balsamic, herbs and salt and layered over the zucchini. Then a final garnish of cheese to get the bubbly topping and bake! Easy and absolutely delicious.
What is Bruschetta?
Bruschetta is pronounced 'brusketa' in Italian. Most people think bruschetta is referring to the tomato topping but it's actually referring to the toasted bread that holds the toppings.
Bruschetta is an antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations of toppings may include tomato, vegetables, beans, cured meat, or cheese. I love this baked zucchini and tomato version as a topping!
Zucchini and Tomatoes
Fresh summer veggies are hitting the markets and growing rapidly in home gardens. Zucchini's are one of my favorite vegetables. I eat them most often for lunch on hot summer days in Italy. In Italy the small light green zucchini (known in the United Sates as Mexican variety) are so sweet and mild.
They are so versatile from cakes, breads, zoodles, on the grill, and more. One evening I was making a simple bruschetta with a loaf of artisan bread I baked that afternoon. I looked in the fridge and noticed three lonely zucchini that I needed to use ASAP.
So naturally, I married two of my favorites: zucchini and fresh tomatoes. This dish turns out so pretty, light, and summery. It is the perfect side dish for any meal. It can also stand alone tossed in pasta or eaten on top of fresh artisan bread for the "bruschetta style" recipe. Either way, make sure to soak up all the yummy juices with crusty bread. It's a must!
Favorite Tool to get the zucchini slices uniform: Adjust-A-Slice Mandoline
Made with Amore, Elena
From my Cucina to your Table. Mangia! Mangia! (Eat!)
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Creamy Parmigiano Herb and Mushroom Chicken
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This is the Emile Henry Serving Dish I LOVE. I bake in it and use it as a serving platter for appetizers and salads. It is so versatile.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
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Baked Zucchini with Bruschetta Topping
Let's make a light and delicious summer recipe to use all the gorgeous bounty of zucchini and tomatoes this season. This recipe comes together quickly and highlights traditional Italian flavors in the topping: sweet cheery tomatoes, basil, oregano, olive oil and sweet and tart- balsamic vinegar. You can use this dish as a topping for toasted bread or focaccia. It is equally delicious as a side dish to accompany any meal.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 3 medium zucchini cut into ¼ inch rounds
- ½ cup freshly grated Parmigiano cheese
Bruschetta topping:
- 1 pint grape tomatoes (any variety) diced in quarter pieces
- 4 tablespoons good quality olive oil
- 1 tablespoons good quality balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon dry or fresh basil
- 1 tablespoon dry or fresh oregano
- 2 cloves crushed garlic
Instructions
- Spray an oven safe baking dish (9 inch round or 8x8 rectangular) with cooking spray set aside.
- Mix all the bruschetta ingredients in a bowl and set aside for 15 minutes.
- Arrange the slices of zucchini in the oven safe dish with an overlapping pattern in rows or a spiral if using a round dish. Pour bruschetta topping on top of zucchini and sprinkle cheese over the top.
- Bake at 400 degrees F for 25 minutes until the zucchini is fork tender and the cheese is slightly brown and bubbly. If you notice it starts browning too quickly, tent with aluminum foil.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: zucchini, tomatoes, bruschetta, dinner, side dish, savory, Italian, vegetarian recipe
Nicky says
Was skeptical of this one at first, but was eating it out of the pan with my fingers by the end. Another simple, fresh, and delicious recipe. Thanks Elena
★★★★★
Elena says
It is a wonderful recipe for all the summer produce!