Baked Herb Tomato Zucchini Recipe

If there’s one thing I adore about summer, it’s the abundance of fresh zucchini and tomatoes. Their flavors are at their peak, making them perfect for easy, delicious dishes. This baked herb tomato zucchini recipe is one of my favorite ways to enjoy them. It’s light, flavorful, and requires minimal effort—just toss everything in a baking dish, let the oven work its magic, and enjoy. Plus, it’s the kind of side dish that pairs beautifully with just about anything.

this RECIPE

A little story from my kitchen

I first made this dish on a busy weeknight when I was staring at a pile of zucchini and tomatoes from my garden, wondering what to do with them. I wanted something quick but full of flavor. I tossed everything in a dish with herbs and a little Parmesan, and after that first bite, I knew I had stumbled upon a keeper. The zucchini was perfectly tender, the tomatoes had burst into juicy little flavor bombs, and the herbs tied it all together beautifully. Now, this dish is a staple in my kitchen, especially when I need something simple yet impressive.

Why this dish is worth trying

Aside from being incredibly easy to make, this recipe is a fantastic way to use up fresh summer produce. The combination of roasted zucchini, sweet cherry tomatoes, garlic, and herbs creates a comforting, rustic flavor. It’s also a healthy, low-carb option that can be served as a side dish, tossed with pasta, or even eaten on its own.

Let’s talk ingredients

Zucchini

Zucchini is the star of the show, providing a mild, slightly sweet flavor and tender texture. If you don’t have zucchini, yellow squash works just as well. When picking zucchini, look for firm, unblemished ones with smooth skin.

Cherry tomatoes

These little gems add a juicy, slightly tangy burst of flavor. Grape tomatoes can be used as a substitute, or if you’re using larger tomatoes, just chop them into bite-sized pieces.

Garlic

Minced garlic infuses the dish with a deep, savory aroma. If you’re out of fresh garlic, a little garlic powder can work in a pinch.

Dried basil and parsley

These herbs add an earthy, slightly sweet depth of flavor. Fresh herbs can be used instead—just double the amount.

Olive oil

A little drizzle of olive oil helps everything roast beautifully. If you’re out, avocado oil or melted butter works well too.

Parmesan cheese (optional)

While optional, the Parmesan adds a wonderful savory, slightly nutty kick. If you’re avoiding dairy, a sprinkle of nutritional yeast makes a great alternative.

Salt and black pepper

Simple seasonings that bring everything together. Feel free to adjust to taste.

Essential kitchen tools

You’ll need a baking dish, ideally around 7×11 inches, but any similar size will work. A good knife and cutting board will make slicing easier, and a spatula or spoon will help with stirring. If you love crispy cheese, a broiler-safe dish will allow you to give the Parmesan a quick golden finish.

Step-by-step: bringing it all together

1. Preheat the oven to 400°F (200°C). This ensures even cooking and helps the vegetables caramelize slightly for extra flavor.
2. Chop and combine—Slice the zucchini into quarters, mince the garlic, and toss everything except the Parmesan into your baking dish. Give it a good mix so the seasoning coats everything evenly.
3. Bake for 20 minutes until the tomatoes start to burst and the zucchini softens slightly. At this point, your kitchen will smell incredible.
4. Stir and add Parmesan—Remove the dish from the oven, give everything a gentle stir, and sprinkle the Parmesan on top.
5. Bake for another 10-15 minutes until the cheese melts and the zucchini is tender. If you love a golden, crispy cheese layer, pop it under the broiler for a minute or two.

Variations to try

Make it vegan

Skip the Parmesan or use nutritional yeast for a cheesy flavor without the dairy.

Add protein

Toss in some cooked chickpeas or white beans for a heartier dish.

Spice it up

A pinch of red pepper flakes or smoked paprika adds a nice kick.

Try different cheeses

Swap Parmesan for feta or goat cheese for a tangier twist.

Switch up the herbs

Experiment with fresh thyme or oregano for a different flavor profile.

Serving ideas: make it a meal

This dish is a fantastic side for grilled chicken, fish, or steak. It also pairs beautifully with pasta, quinoa, or crusty bread. For a Mediterranean-style meal, serve it with hummus, olives, and a simple cucumber salad.

Best drink pairings

If you’re serving this as a side to a light meal, a crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer something non-alcoholic, a lemon-infused sparkling water complements the fresh flavors perfectly.

How to store and reheat leftovers

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, warm in the oven at 350°F (175°C) for 10 minutes or microwave in short bursts. If the veggies release too much liquid, drain some off before reheating.

Scaling the recipe

This recipe is easy to double for a crowd—just use a larger baking dish to prevent overcrowding. If making a smaller portion, reduce the ingredients proportionally but keep the cooking time roughly the same.

Common questions

Can I make this ahead of time?

Yes! You can chop everything in advance and store it in the fridge until you’re ready to bake.

What if my zucchini turns out too soft?

Try cutting it into slightly thicker pieces or reducing the baking time by a few minutes.

Can I use fresh herbs instead of dried?

Absolutely! Just use about double the amount since fresh herbs are less concentrated.

Will this work with frozen zucchini?

Fresh is best, but if using frozen, thaw and drain excess water first.

Can I add other vegetables?

Of course! Bell peppers, onions, or mushrooms would be delicious additions.

This baked herb tomato zucchini is the perfect mix of simplicity and flavor. Whether you’re making it as a quick side or a light main dish, it’s sure to become a favorite. Give it a try, and don’t be afraid to make it your own!

Print