Easy Tomato Zucchini Bake In Cast Iron Pan
Side Dish

Quick and Easy Tomato Zucchini Bake in Cast Iron Pan

Cooks in 30 minutes Difficulty Easy 0 comments

Sometimes, life is too busy to take hours making food. That’s why this quick and easy tomato zucchini bake is so awesome. It’s as simple as slicing the ingredients, seasoning and layering them in a pan with parmesan cheese topping, and baking them to tasty perfection. What could be simpler?

This time of year, the grocery stores overflow with produce in big baskets for bargain basement prices. I often buy them thinking what a deal and end up having too much of one product by the end of the week. I face the dreaded throwaway. And as I have said, I don’t like food waste. Waste is what it is. We work hard for every dollar, especially when grocery stores inflate prices. I am more conscious of tossing good money out with old veggies.

Enter this fantastic and delicious easy tomato zucchini bake. It’s full of juicy, late summer ripened tomatoes, fresh garden zucchini, thinly sliced red onions, and cheese. It is a tasty, new side dish suited to most meals. Baked right in your cast iron skillet, this rustic-looking garden side is perfection.

Check out our lazy cabbage roll casserole if you love simple, tasty meals.

baked tomato zucchini

Let’s start layering the easy tomato zucchini bake.

The first thing to making this delicious layered side dish is choosing great veg. Your green zucchini should be smaller as the supersized squash tends to be too seedy. Bigger squash can get very watery when cooking, and we want to avoid that.

Your tomatoes should be plump and just ripe enough that they aren’t soft. If they get too squishy, they will bake faster than the firmer zucchini and become mushy.

Once you have chosen the best produce for this dish, you can begin by thinly slicing your zucchini, tomato, and red onion. In a large bowl, place the zucchini and drizzle with olive oil. Add the black pepper and Italian seasoning and toss to coat.

Begin by layering the zucchini in lovely overlapping layers at the dish’s bottom. Then, add a bit of the onion rings on top, followed by a layer of the tomato. You don’t have to overlap the tomato, as it’s pretty juicy. Then, add a sprinkling of cheddar cheese over the top. Add another layer of the summer squash, onion, and tomato until you are out of veg. Then top with the parmesan cheese.

Pop the dish uncovered into the oven at 350 degrees Fahrenheit for 30 minutes or until the top is a nice golden brown. Remove from oven and serve while hot. You can also reheat this later, although it is best when made fresh.

This tasty veggie side dish goes great with chicken, pork or beef! Serve it will a side salad and a meat entree for a complete dinner idea your family will love.

Ingredients:

Green Zucchini: This summer squash has a soft yet firm flesh that suits itself well for sauteing and light baking. It can become seedy when too large, whereas smaller zucchini are more flesh than seed, making them well suited to cooking rather than baking.

Tomato: Red vine ripe tomatoes are perfect. Variety isn’t overly important for this recipe, so long as it’s a nice firm tomato that can withstand baking. If the tomato is overripe or very soft, it will not work well in this recipe.

Red Onion: This onion costs the same as yellow cooking onions in the store. You will love the white, almost sweet flesh of red onion in this recipe vs. the strong onion flavor of cooking onion.

Cheddar Cheese: As we are baking this dish, old cheddar will work better than milder cheddar. However, you can use any flavorful orange cheese here, which will still taste delicious.

Parmesan Cheese: In its powdered form, this cheese is excellent for baking on top of wetter veggies. It absorbs moisture content and adds a nice flavor to the dish.

baked tomato zucchini

Substitutions for this easy tomato zucchini bake.

Zucchini: I love green zucchini cooked, which is funny because, as a child, I detested them. It’s one of those veggies that bring the adage ‘if you keep eating something often enough, you will learn to love it’ to mind. In this recipe, you can easily use a yellow crookneck summer squash, yellow zucchini, or even summer pattypan squash.

Tomato: Red, ripe, fleshy tomatoes complement zucchini so well. However, if you aren’t a fan of cooked tomatoes, like my daughter, you can omit them altogether.

Cheddar Cheese: I used inexpensive shredded cheddar cheese in this recipe. You can use a more sharp cheddar with a deeper cheese flavor.

Parmesan Cheese: This is one product I don’t sub much; however, if you prefer the flavor of Romano powdered cheese to parm, that would be as good. (This recipe has not been tested with Romano.)

Expert Tips:

Layering: This dish is so forgiving you can be as fancy or sloppy as you want when layering the ingredients. The truth is the flavors will make up for any messy layering.

Cast Iron Skillet: This dish is baked in a cast iron skillet, which is a plus for two reasons. One, it holds the heat evenly, perfectly baking the veggies a cinch. And two, it releases extra iron into your food, increasing the overall nutritional benefits of the tasty side dish. Aside from that, it’s also a rustic way to present food to your company.

Leftovers: Can be stored covered in the fridge for up to four days.

Easy Tomato Zucchini Bake

Quick and Easy Tomato Zucchini Bake In a Cast Iron Skillet

Amber Bondar
This quick and easy tomato zucchini bake in a cast iron skillet is filled with flavorful spices and cheese. The golden baked parmesan topping makes this rustic garden fresh side side a perfect addition to the later summer/ fall table.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American, Canadian
Servings 6

Ingredients
  

  • 3 Zucchini, thinly sliced Small-Medium
  • 2 Ripe Tomatoes, thinly sliced Medium-Large
  • 1 Red Onion, thinly sliced Large
  • 1 tsp Black Pepper
  • 1 Tbsp Italian Seasoning
  • ½ Cup Shredded Cheddar Cheese
  • ½ Cup Parmesan Cheese Powder
  • 5 Tbsp Olive oil

Instructions
 

  • Slice the zucchini, tomato and onion to even slices. Set zucchini aside in a bowl.
  • Add the oil and spice to the zucchini and toss to coat.
  • Layer zucchini overlapping in bottom of the cast iron skillet.
  • Add a thin layer of onion rings on the zucchini and then top with a layer of tomato.
  • Sprinkle ¼c. of shredded cheddar cheese on the tomato.
  • Repeat the layering steps two more times and top with any remaining zucchini.
  • Sprinkle the parmesan cheese on top.
  • Place skillet in preheated 350℉ oven for 30 minutes or until golden brown on top.
  • Remove from oven and serve while hot.
Keyword cast iron skillet, tomato, zucchini

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