Baked Zucchini with Tomatoes #2

The trick to this baked zucchini recipe is the shingled arrangement. Layering alternating slices of zucchini and tomato so their edges overlap slightly keeps the vegetables from drying out while the exposed tops get a little color from the hot oven.

It’s a visual dish too. That pattern of green and red in a buttered baking dish looks intentional and polished with almost no effort. Just seven ingredients, most of which you likely have on hand during summer when zucchini and tomatoes are at peak season.

The green bell pepper and yellow onion scattered over the top add savory depth without competing with the vegetables. The olive oil drizzle is the finishing touch. Don’t skip it. It’s what keeps the edges from crisping too fast and ties everything together.

Kitchen Tips

• Slice both vegetables as close to ½ inch as possible for even cooking. Thicker slices stay undercooked; thinner ones go mushy.
• Don’t cover the dish. The uncovered bake lets moisture evaporate so you get crisp-tender edges rather than a steamed, soggy result.
• Season generously. Zucchini is mild and needs the salt to bring out its flavor.

Variations

• Add sliced fresh mozzarella over the top in the last 5 minutes for a caprese-style finish.
• Sprinkle with fresh basil or oregano right after baking for an herby lift.
• Garlic lovers: toss a few minced cloves into the olive oil before drizzling.