Introduction
Elevate your vegetable side dish game with this delightful baked zucchini, yellow squash, and tomato medley. This recipe is not only easy to prepare but also packed with flavors thanks to a blend of herbs, garlic, and fragrant olive oil. The final touch of melted Parmesan cheese brings everything together, creating a dish that your family will love. Perfect for any occasion, this vibrant recipe will have everyone asking for seconds!
Detailed Ingredients with measures
2 medium zucchini, sliced evenly
2 medium yellow squash, sliced evenly
3 plum tomatoes, sliced evenly
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons olive oil
½ cup shredded Parmesan cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 to 45 minutes
Total Time: 45 to 60 minutes
Yield: Serves 4
This simple yet delicious dish can be an ideal accompaniment to grilled meats or a satisfying main dish when paired with a side salad. Enjoy the fresh flavors and wholesome goodness of these vegetables baked to perfection!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Prepare a square baking dish by spraying it with non-stick cooking spray to prevent the vegetables from sticking during baking.
Step 2: Prepare the Vegetables
Lay the sliced zucchini, yellow squash, and plum tomatoes on a flat surface to organize them for layering.
Step 3: Season the Vegetables
In a small bowl, combine the dried oregano, dried basil, garlic powder, black pepper, and salt. Mix well, then sprinkle the seasoning blend evenly over the prepared vegetable slices.
Step 4: Arrange the Vegetables
Start stacking the vegetables by alternating between slices of zucchini, yellow squash, and tomato. Stand the stacked vegetables upright in the baking dish, creating three to four rows to fill the dish.
Step 5: Add Olive Oil and Cheese
Drizzle the olive oil evenly over the arranged vegetables. Then, generously top the vegetables with the shredded Parmesan cheese for added flavor and richness.
Step 6: Bake the Dish
Place the baking dish in the preheated oven and bake for 30 to 45 minutes. Adjust the baking time according to your desired level of tenderness for the vegetables.
Notes
Storage Recommendations
Leftover baked vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Vegetable Variations
Feel free to substitute or add other vegetables such as bell peppers, eggplant, or carrots for more variety.
Serving Suggestions
This dish pairs well with grilled meats or can be served as a standalone vegetarian meal.
Cheese Alternatives
If you prefer a different cheese, consider using mozzarella or feta as alternatives to Parmesan for varying taste profiles.
Cook techniques
Preheating the Oven
Ensure your oven is fully preheated to 350 degrees Fahrenheit before placing the dish inside. This helps to achieve even cooking and proper tenderness for the vegetables.
Slicing Vegetables Evenly
Cut the zucchini, yellow squash, and tomatoes into evenly sized slices. This ensures that they cook uniformly and enhances the dish’s overall presentation.
Mixing Seasonings
Combine dried oregano, dried basil, garlic powder, black pepper, and salt in a small bowl. Mixing the seasonings beforehand ensures an even distribution when sprinkled over the vegetables.
Layering Vegetables
When stacking the vegetables in the baking dish, alternate between zucchini, yellow squash, and tomatoes. This not only creates a visually appealing dish but also allows the flavors to meld together during baking.
Drizzling with Olive Oil
Drizzle olive oil evenly over the arranged vegetables. This adds moisture and aids in developing a golden crust, enhancing flavor.
Topping with Parmesan Cheese
Sprinkle shredded Parmesan cheese generously over the vegetables before baking. This provides a savory, cheesy topping that melts beautifully and adds richness.
Baking to Desired Tenderness
Bake for about 30 to 45 minutes, checking for the desired tenderness. Depending on how soft you prefer the vegetables, adjust the baking time as needed.
FAQ
Can I use different vegetables in this recipe?
Yes, you can substitute other vegetables like bell peppers, eggplant, or mushrooms as long as they are sliced evenly for consistent cooking.
How can I tell when the vegetables are done baking?
The vegetables are done when they are tender and easily pierced with a fork. A slight caramelization on the top layer is also a good indicator.
Can I prepare this dish ahead of time?
Yes, you can prepare the dish, cover it, and refrigerate before baking. Just add a few extra minutes to the baking time if starting from cold.
Is it necessary to use Parmesan cheese?
While Parmesan cheese adds flavor and richness, you can omit it or use a different type of cheese if desired. For a dairy-free option, nutritional yeast can provide a cheesy flavor.
Can I make this recipe vegan?
Yes, you can make it vegan by omitting the Parmesan cheese or substituting it with a plant-based cheese alternative.
Conclusion
This baked zucchini, yellow squash, and tomato dish with herbs and Parmesan cheese is a delightful way to enjoy vegetables while adding flavor and nutrition to your meals. The combination of spices enhances the natural sweetness of the vegetables, making it a perfect side or a light main course.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine sliced zucchini and yellow squash with bell peppers, broccoli, and snap peas. Sauté in olive oil and season with soy sauce, ginger, and sesame seeds for a quick, healthy dish.
Stuffed Bell Peppers
Use diced zucchini, yellow squash, and tomatoes as part of the filling for bell peppers along with rice or quinoa, black beans, and spices. Top with cheese and bake until the peppers are tender.
Grilled Vegetable Medley
Marinate zucchini, yellow squash, and tomatoes in olive oil, garlic, and herbs, then grill for a smoky flavor. Serve as a side dish or over pasta.
Ratatouille
Layer sliced zucchini, yellow squash, and tomatoes with other vegetables like eggplant and bell peppers in a baking dish, seasoned with herbs for a classic French dish.
Zucchini Noodles with Pesto
Spiralize zucchini and sauté briefly, then toss with homemade or store-bought pesto and cherry tomatoes for a low-carb pasta alternative.
