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A square slice of layered zucchini tomato and mozzarella bake on a white plate showing melted browned cheese and roasted vegetables.

Layered Zucchini, Tomato and Mozzarella Bake

A stunning Mediterranean vegetable bake featuring seared zucchini rounds, juicy ripe tomatoes, fresh herbs, and melted mozzarella. Naturally low-carb, gluten-free, and guaranteed non-soggy!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis sliced into 1/4-inch thick rounds
  • 3 –4 medium ripe Roma tomatoes sliced into rounds
  • 1 cup shredded fresh mozzarella cheese
  • 1/2 cup shredded or grated Parmesan cheese
  • 1/2 cup whole-milk ricotta cheese or creamy goat cheese
  • 2 tablespoons cold-pressed extra virgin olive oil
  • 2 cloves garlic finely minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons fresh basil finely chopped (for garnish)

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease an 8x8-inch baking dish with extra virgin olive oil.
  2. Lay sliced tomatoes and zucchini flat on paper towels, sprinkle lightly with salt, and let stand for 10–15 minutes. Firmly blot excess water with paper towels.
  3. Heat a grill pan over medium-high heat. Brush zucchini with a tiny drizzle of olive oil and sear for 2 minutes per side until light grill marks form; set aside.
  4. In a small bowl, whisk extra virgin olive oil, minced garlic, Italian seasoning, dried oregano, salt, and black pepper.
  5. Lay half the zucchini in an overlapping layer at the bottom of the dish, followed by half the tomatoes, a drizzle of herb oil, and half the cheese blend.
  6. Repeat the second layer with remaining zucchini, tomatoes, herb oil, and finish with a heavy top layer of cheese.
  7. Bake uncovered for 20–25 minutes until bubbling. Switch to Broil for 1–2 minutes to brown the cheese top.
  8. Rest dish for 10 minutes, garnish with fresh chopped basil, slice, and serve warm.

Notes

Always allow the dish to rest 10 minutes post-baking so the natural juices settle and the melted cheese sets into clean layers.