Looking for a deliciously creative way to cook your summer surplus of tomatoes and squash? With the addition of basil leaves, a high-quality shredded Parmesan cheese, and some spices, you can transform your garden-fresh goods into a scrumptious dinner-ready side dish. Fresh produce from your garden, your local farmers market, or your weekly CSA shipment provide ample opportunity to make delicious and nutritious dishes with colorful eye appeal and amazing flavor. If you’re stuck making the same recipes with your summer bounty, let us help you surprise your family with our Parmesan, tomato, and zucchini bake inspired by Nutritionist Reviews!
Boasting vibrant color, a tender texture, and big flavor, this summer side dish gets attention the moment you set it on the table. Alternating slices of zucchini, yellow squash, and tomatoes are layered with fresh basil leaves then topped with seasonings and Parmesan cheese. When this picturesque dish comes out of the oven, the layers of veggies are enticingly hot and melt-in-your-mouth soft. The melted cheese makes this Parmesan, tomato, and zucchini bake even more irresistible.
ALSO TRY: Rainbow roasted vegetables
Though tomatoes and summer squash are typically cooked in savory dishes and considered vegetables, they are botanically a fruit. What? Scientifically, a fruit is a seed-bearing part of a plant; many fruits in the plant kingdom are called vegetables because of their culinary uses. Tomatoes, summer and winter squash, eggplant, peppers, and okra contain seeds and, well, are fruit—botanically-speaking. In addition, avocados and olives are also classified as fruit because they have a pit, just like stone fruits, such as peaches, nectarines, apricots, and cherries.>> Click here to jump straight to the recipe
Add salt to seasoning mix
This flavorful mixture also includes black pepper, garlic powder, onion powder, and Italian seasoning.
Whisk seasoning together
Make sure all ingredients are well-combined before continuing.
Align veggies in baking dish
Alternate the sliced tomato, zucchini, and basil while placing in circular platter.
Top veggies with spice blend and Parmesan cheese
Spread evenly over the top to ensure maximum flavor and perfectly cheesy bites.
This dish is best served right out of the oven!
After being baked at 375°F for 25 to 30 minutes, it’s time to enjoy this delicious and summery dish.
This dish is the perfect way to use all your summer squash
Look at all those gorgeous colors
Parmesan, tomato, and zucchini bake
Serves 6 servings
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 medium zucchini, sliced crosswise
- 2 medium yellow squash, sliced crosswise
- 5 medium tomatoes, sliced
- 15 to 20 fresh basil leaves
- 1/2 cup shredded Parmesan cheese
- In a small bowl, combine black pepper, garlic powder, onion powder, Italian seasoning and salt. Set aside.
- Preheat the oven to 375F.
- Spray a round baking dish or deep-dish pie dish with cooking spray. Arrange the zucchini, yellow squash, tomatoes and basil leaves in an alternating and circular pattern in the dish. Make three more circular rows using the rest of the ingredients.
- Top the summer squash and tomatoes with the spice blend and shredded Parmesan cheese.
- Bake for 25 to 30 minutes or until the summer squash is soft and the cheese is lightly browned on top.
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