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zucchini and tomato bruschetta bake

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


Units Scale
  • 3 medium zucchini cut into 1/4 inch rounds
  • 1/2 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


  1. Spray an oven safe baking dish (9 inch round or 8x8 rectangular) with cooking spray set aside.
  2. Mix all the bruschetta ingredients in a bowl and set aside for 15 minutes.
  3. 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.
  4. 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.
  • Author: Elena Davis
  • 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