Zucchini Tomato Bake

Layers of zucchini, tomato and melty cheese under a buttery panko crust. Basically lasagna, minus the noodles.

Serves
4-ish as a side
Time
About 55 min
Effort
Slice, layer, bake
Good for
Side or meatless main
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A serving of zucchini tomato bake with golden panko and melted cheese on a black plate

This one came out of a summer visit to a local fruit and vegetable farm. Produce that fresh has so much flavor it barely needs help: a little seasoning, a lot of cheese, and a crunchy top.

Zucchini tomato bake in a glass baking dish with a golden panko top
Golden on top, layered underneath.

I layer it like lasagna, so every bite gets zucchini, tomato and cheese. Serve it as a side, or cut yourself a big square and call it dinner.

Why this works

  • Thin slices cook evenly and stack like lasagna noodles.
  • Butter-tossed panko turns into a golden, crunchy crust.
  • Baking uncovered lets the extra moisture cook off so it's not soggy.

What I'd swap

  • Mozzarella or an Italian cheese blend both work.
  • Fresh or dried basil, whatever you have.
  • Heirloom or plum tomatoes. Use what looks good.
  • Swap some of the zucchini for yellow squash.

Zucchini Tomato Bake

Serves 4-ish · About 55 minutes · 350°F

What you'll need

  • ZucchiniOne big one1 large
  • TomatoesA couple2 heirloom or 3 plum
  • Shredded mozzarella or Italian blendEnough to blanket every layerAbout 2 cups
  • Onion powder, garlic powder and basilA shake of each per layerAbout ½ teaspoon each per layer
  • ButterA couple pats, melted2 tablespoons
  • Panko breadcrumbsEnough to cover the topAbout 2 cups
  • Cooking sprayA quick coatFor the pan

How to make it

  1. Preheat the oven to 350°F and spray your baking dish.

  2. Slice the zucchini and tomatoes into thin rounds.

  3. Layer zucchini, then tomato. Sprinkle with onion powder, garlic powder and basil, then cover with cheese.

  4. Repeat the layers until you run out of slices.

  5. Melt the butter, stir in the panko and spread it over the top.

  6. Bake uncovered about 45 minutes, until the top is golden and the veggies are tender.

Let it rest 5 to 10 minutes before cutting so the layers hold together.

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