Baked Zucchini and Tomatoes With Cheese

zucchini and tomatoes baked with cheese
Diana Rattray
Ratings (7)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
271 Calories
20g Fat
11g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 271
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 44%
Cholesterol 47mg 16%
Sodium 570mg 25%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Protein 13g
Calcium 302mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Add this recipe for tasty cheese-topped zucchini and tomatoes to your dinner repertoire. It's an excellent side dish, especially if you have a garden with an abundance of summer vegetables. The tomatoes and zucchini are combined with herbs and baked to perfection with lots of melty cheese. If you have fresh basil, use that—about 2 to 3 teaspoons, chopped—instead of dried basil. 

The recipe calls for fontina cheese, but Gruyere, Gouda, and provolone are some good substitutes. Any good melting cheese that you like is fine in this recipe. Add some yellow summer squash to the dish if that's what you have, or use a combination of zucchini and yellow squash for the extra color. For more color and flavor, add a bell pepper, cut into strips. 

Grape tomatoes—or cherry tomatoes—are another good option for the dish. Add about 1 to 2 cups of halved grape tomatoes to replace the cut-up tomatoes.

Serve the baked vegetables with grilled or sauteed meat, fish, or poultry. 

Ingredients

  • 4 small zucchini
  • 2 large tomatoes
  • 1 small onion
  • 3 cloves garlic (finely minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 8 ounces fontina cheese, shredded
  • 1/4 cup shredded Parmesan cheese

Steps to Make It

  1. Heat oven to 350 F.

  2. Grease a 2-quart baking dish.

  3. Cut the ends from zucchini and then cut the squash crosswise into 1/2-inch slices.

  4. Core the tomatoes and cut them into slices about 1/2-inch in thickness. Cut each slice of tomato into quarters.

  5. In a large bowl, combine the zucchini and tomatoes; sprinkle with the finely chopped onion, minced garlic, kosher salt, basil, and pepper. Toss the vegetables to blend thoroughly; drizzle with the olive oil and toss again to coat the vegetables.

  6. Turn the vegetables into the prepared baking dish.

  7. Bake in the preheated oven for 25 minutes.

  8. Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.

Tips

  • Fontina cheese is a semisoft cheese made with cow's milk. Fontina cheese originated in Italy in 1477, and there are now three styles: Danish-style, Italian-style, and Swedish-style. The Danish and Swedish styles are tangier than the milder Italian-style, and all are earthy and nutty in flavor. The cheese melts beautifully and is excellent eating cheese.
  • Zucchini can be frozen if you have a surplus. Just wash the squash, slice it or cube it, and blanch it in boiling water. Cubed or thinly sliced should be blanched for about 3 minutes. Blanche thick slices for about 6 minutes. Cool the squash quickly in ice water and seal in freezer containers or bags. Freeze for up to 3 months; longer if you use a vacuum sealing system. See How to Freeze Summer Squash and Zucchini for more.