Zucchini Tomato Bake

Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 10 servings
Serving Size 2/3 cup
Nutrition Facts: View Label(s)


4 cups
zucchini, sliced (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
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 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.
Last updated: 09/22/15

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.

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