Zucchini Tomato Bake

Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 10 servings
Serving Size 2/3 cup
Nutrition Facts: View Label
Make it a Meal: 
    • chicken whole wheat pasta
    • sliced fruit
    • a glass of low-fat milk


    4 cups
    zucchini, sliced (about 2 pounds)
    3 tablespoons
    chopped onion
    1 teaspoon
    2 cups
    canned tomatoes with juice or 2 cups fresh sliced tomatoes
    1⁄2 teaspoon
    1⁄4 teaspoon
    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 frying pan, cook onion in oil on medium heat 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.
    Last updated: 01/03/14

    1 Comments for "Zucchini Tomato Bake"


    The zucchini bake was very tasty and easy to make.  I was able to make the rest of my dinner dishes while it was baking.

    No votes yet

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