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Close-up of Roasted Garlic-Parmesan Zucchini and Tomato Bake in a white dish.

Roasted Garlic-Parmesan Zucchini and Tomato Bake

This flavorful, low-carb side dish features tender summer vegetables topped with a crispy, savory cheese crust. Perfectly aligned with Mediterranean and Keto lifestyles, it transforms simple zucchini and tomatoes into a gourmet experience in under 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Italian
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 3 Roma tomatoes sliced into rounds
  • 3 cloves garlic minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Italian Seasoning
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Salt and Black Pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini and tomatoes in a bowl with olive oil, garlic, and seasonings.
  3. Arrange in a greased 9x13 baking dish (tian-style or flat layer).
  4. Top with Parmesan cheese.
  5. Bake for 25–30 minutes until golden.
  6. Garnish with basil and rest for 5 minutes before serving.

Notes

  • Pro Tip: For the crispiest results, use a wide ceramic or glass baking dish to prevent the vegetables from steaming.
  • Freshness Matters: Always use freshly grated Parmesan cheese; the pre-shredded variety contains anti-clumping agents that prevent that signature golden crust from forming properly.
  • Resting Time: Don't skip the 5-minute rest after baking! It allows the natural juices from the tomatoes to thicken slightly.