Zucchini Tomato Bake

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
45 MIN

Silouette of 2 people

10 Servings


Serving Size:
2/3 cup


  • 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 salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup (1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)


Wash zucchini and cut into 1/4-inch slices.
In large skillet, cook onion in oil on medium heat (300 degrees in an electric skillet) until tender.
Add zucchini to onions and cook for 5 minutes.
Add tomato and seasoning; cook 5 more minutes.
Put mixture into an 8” x 8” square baking dish and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
Refrigerate leftovers within 2 hours.