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Garlic Parmesan Zucchini & Tomato Bake


Great success! This zucchini and tomato bake literally took me 5 minutes of chopping and other 25 minutes I was cooking Grilled Lemon Rosemary Chicken, while zucchini and tomatoes were baking.

August 7, 2014
Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 cup:
Calories: 81.9
Total Fat: 2.5 g
Cholesterol: 6.6 mg
Sodium: 451.8 mg
Total Carbs: 8.7 g
Dietary Fiber: 2.3 g
Protein: 5.9 g
WW Points+: 2

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Rate this recipe 4.3/5 (4 Votes)


  • 2 large or 2.5 pounds zucchini, cut into quarters
  • 10 ounces grape tomatoes, cut in halves or 2 large tomatoes, diced
  • 7 garlic cloves, crushed
  • 1/2 cup Parmesan cheese, shredded
  • 1 yeaspoon basil/thyme/oregano, dried
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (I use Misto)


Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350°F and spray 8 x 8-inch or 9 x 11-inch baking dish with cooking spray. Set aside.

In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Storage Instructions: Refrigerate covered for up to 3 days.

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