Description
Balsamic Zucchini Tomato Bake is a vibrant and flavorful dish that celebrates the freshness of vegetables. This easy-to-make recipe features tender zucchini and juicy tomatoes, all brought together with a delectable balsamic glaze. Perfectly suited for any occasion, it can be served as a delightful side dish or transformed into a satisfying main course when paired with grains or pasta. With just 5 minutes of prep time, you can have this wholesome bake in the oven, making it an ideal choice for busy weeknights or casual gatherings. Enjoy the delicious flavors and health benefits of this nutritious vegetable bake!
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1/4 teaspoon oregano
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–1/2 pounds medium zucchini and squash, quartered lengthwise and sliced 1/2-inch thick
- 1 pint cherry tomatoes
- 1/4 cup finely grated Parmesan
- 1 tablespoon chopped parsley
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, red pepper flakes, kosher salt, and black pepper.
- Add quartered zucchini and squash along with cherry tomatoes to the vinaigrette; stir gently to coat.
- Transfer the mixture to a baking dish, spreading it evenly.
- If using, sprinkle grated Parmesan cheese over the top.
- Bake for 30–35 minutes until vegetables are tender and tomatoes are wrinkled.
- Garnish with fresh parsley before serving.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/4 of the dish (approx. 150g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg