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Cheesy Zucchini Tomato Bake


6 servings:
cal 115; fat 7 g; Fiber 1 g; Sugar 2 g; Sat Fat 5 g; Carbs 4 g; Protein 8 g.

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Rate this recipe 4.1/5 (11 Votes)


  • Part of a large zucchini, sliced thin (total of ~300g)
  • 1-2 beefsteak tomatoes (any large tomato will work)
  • 6 slices provolone cheese (total of ~1 oz each)
  • Kosher salt
  • Sriracha to taste OR Fresh basil, or dried herbs


Servings 6
Adapted from


Step 1

Preheat the oven to 425 degrees.

Spray a casserole dish with non-stick cooking spray.

Place a layer of sliced zucchini in the casserole dish.

Top with slices of tomato and sprinkle with a bit of kosher salt.

Lay two slices of cheese on top and drizzle with sriracha of herbs

Note: You could use shredded cheese as well, and if you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.

Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha or Herbs
Notice, my zucchini slices aren’t uniform.

Just do the best you can. This dish is very forgiving.

End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.

Place casserole dish in the preheated oven uncovered for 25 minutes.
At this point there will be a lot of liquid from the vegetables.
Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.

Extract all liquid again.

Let cool for at least 5 minutes then cut into 6 pieces.

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