Parmesan Baked Zucchini and Tomatoes

  • serves 8
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

192 Ratings
Directions for: Parmesan Baked Zucchini and Tomatoes


8 plum tomatoes, sliced one-quarter-inch thick

5 onions

1 cup grated Parmesan cheese

Olive oil

Salt and pepper

4 zucchini, sliced one-quarter-inch thick, on the diagonal

1 Tbsp dried oregano


1. Preheat oven to 375°F.

2. Place a large skillet over medium-high heat and pour in oil. When it's hot, add onions and salt and pepper. Sauté until the onions are softened and beginning to caramelize. Pour into the bottom of a 9" by 13" baking dish.

3. Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and repeat alternating tomatoes and zucchinis, adjusting as necessary until the pan is filled.

4. Sprinkle with salt and pepper, oregano and grated Parmesan and bake for 30 minutes, or until top is golden and juices are bubbling.

See more: Herbs, Vegetables, Bake, Dinner, Eggs/Dairy, Tomatoes

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