Zucchini and Tomato Bake

zucchini tomato bake

From Rian Handler for Delish; photo by Ethan Calabrese; adjustments made for Intervale Food Hub members


  • 1 lb. zucchini (about 3 medium), chopped

  • 1 pt. cherry tomatoes, preferably multi-colored, halved

  • 2 cloves garlic, minced

  • Extra-virgin olive oil, for drizzling

  • kosher salt

  • Freshly ground black pepper

  • 1/3 c. freshly grated Parmesan

  • 2 tbsp. torn basil, for garnish


  1. Preheat oven to 350°.

  2. In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.

  3. Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.

  4. Garnish with basil and serve.