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Zucchini Tomato Bake

This dish is an easy and tasty way to add a veggie side dish to any meal. 

Recipe Source: FoodHero.org


  • 4 cups sliced zucchini (about 2 pounds)
  • 3 Tablespoons chopped onion
  • 1 teaspoon vegetable oil
  • 2 cups canned tomatoes with juice or 2 cups fresh sliced tomatoes
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)


  1. Wash zucchini and cut into 1/4-inch slices.
  2. In large skillet, cook onion in oil on medium heat (300 degrees in an electric skillet) until tender.
  3. Add zucchini to onions and cook for 5 minutes.
  4. Add tomato and seasoning; cook 5 more minutes.
  5. Put mixture into an 8” x 8” square baking dish and sprinkle with cheese.
  6. Bake at 375 degrees for 20 minutes.
  7. Refrigerate leftovers within 2 hours.
Serving Size: 2/3 cup
Total Fat1.5 g
Saturated Fat.5 g
Cholesterol5 mg
Sodium140 mg
Total Carbohydrate4 g
Dietary Fiber1 g
Total Sugars2 g
Added Sugars included0 g
Protein2 g
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