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Italian Zucchini Bake Featured 3

Italian Zucchini Bake

Course Vegetables
Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 207kcal
Author Marsha Maxwell


  • Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
  • Simply Gourmet Measuring Cups and Measuring Spoons Set
  • Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls
  • Microplane Premium Classic Series Zester Grater, 18/8, Green


  • 3 tablespoons extra virgin olive oil divided
  • 1 large sweet onion such as Vidalia
  • 2-3 medium zucchini squash
  • 6 oz. grape or cherry tomatoes or 2 large fresh tomatoes, sliced
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/3 cup pine nuts
  • 1/3 cup fresh breadcrumbs optional
  • 1/3 cup grated Parmesan or Romano cheese optional
  • Thinly sliced fresh basil leaves for garnish chiffonade (optional)


  • Preheat the oven to 425 degrees. Place a rack in the second slot from the top of the oven. If your oven has a convection feature, use it for this recipe.
  • Drizzle 2 tablespoons of olive oil in the bottom of a wide, heavy pan, such as a large cast iron skillet or bottom half of a broiler pan.
  • Slice the onion into ¼ inch rings, and spread them out in the bottom of the pan.
  • Slice the zucchini into ¼ inch slices, and layer those on top of the onions.
  • Spread the cherry tomatoes or grape tomatoes on top of the zucchini.
  • Sprinkle with the garlic salt, pepper, and dried herbs.
  • Drizzle the remaining 1 tablespoon of olive oil on top of the vegetables.
  • Bake at 425 degrees F for 15 minutes.
  • Remove from heat and sprinkle on the pine nuts, fresh breadcrumbs (optional) and Parmesan or Romano cheese
    (optional). Bake another 10-20 minutes, until vegetables are browned and tender.
  • Garnish with thinly sliced fresh basil leaves (optional).


Nutrition info is calculated with optional toppings included.