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Zucchini Tomato Bake
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Zucchini Tomato Bake
Makes: 7 cups
Prep time: 10 minutes
Cooking time: 45 minutes
Recipe Image
Prep time: 10 minutesCooking time: 45 minutesTotal time: 55 minutes


4 cups
zucchini, sliced (about 2 pounds)
3 Tablespoons
chopped onion
1 teaspoon
vegetable oil
2 cups
canned tomatoes with juice or 2 cups fresh sliced tomatoes
1⁄2 teaspoon
1⁄4 teaspoon
1⁄4 cup
(1 ounce) grated cheese (try cheddar, mozzarella, or parmesan)


  1. Wash zucchini and cut into 1/4-inch slices.
  2. In large skillet, cook onion in oil on medium heat (300 degrees in an electric skillet) until tender.
  3. Add zucchini to onions and cook for 5 minutes.
  4. Add tomato and seasoning; cook 5 more minutes.
  5. Put mixture into an 8” x 8” square baking dish and sprinkle with cheese.
  6. Bake at 375 degrees for 20 minutes.
  7. Refrigerate leftovers within 2 hours.
Serving Size: 
2/3 cup
Nutritional Label: 
Photo of Nutrition Facts of Zucchini Tomato Bake
  • chicken
  • whole wheat pasta
  • sliced fruit
  • a glass of low-fat milk
Tab 1 Content (Tips or Involve Kids): 
Tab 4 Title: 
Kids Can!
Tab 4 Content: 

Depending on their skills, show kids how to:

  • Wash and dry zucchini
  • Use can opener
  • Grate cheese
Tab 1 Label: 

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