Zucchini Tomato Mozzarella Bake

Roasting the zucchini briefly before assembling this bake helps reduce excess moisture. Tomatoes add juice and acidity, while mozzarella, Parmesan and breadcrumbs form a golden topping over the tender vegetables.

Ingredients

• 600 g zucchini
• 400 g firm tomatoes
• 150 g grated mozzarella
• 40 g grated Parmesan
• 40 g dried breadcrumbs
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 200°C / 400°F. Cut zucchini into 5 mm rounds. Toss with half the olive oil and spread over a large baking tray. Roast for 15 minutes to remove some moisture.
2. Meanwhile, slice tomatoes 5 mm thick and blot gently with kitchen paper. Rub the remaining oil over a 20 × 25 cm baking dish.
3. Arrange the roasted zucchini and tomato slices in slightly overlapping rows. Distribute garlic, oregano, salt and pepper evenly between and over the vegetables.
4. Scatter mozzarella over the vegetables. Mix Parmesan and breadcrumbs and sprinkle them across the top.
5. Bake 25–30 minutes until the cheese is golden and the vegetables are tender. If the topping browns early, cover loosely with foil.
6. Rest 10 minutes. Use a slotted serving spoon if the tomatoes have released a little liquid; the bake should be juicy rather than dry.
7. Cool promptly and refrigerate covered within two hours for up to three days. Reheat until hot throughout.

Give zucchini a head start

A short roast lets moisture escape before the zucchini meets the tomatoes. Spread the rounds out on the tray; piling them up makes them steam.

Use firm tomatoes

Firm ripe tomatoes hold their shape better than very soft ones. Blotting the slices removes loose juice, though some liquid in the finished dish is expected.

Serve it as a side

This is a vegetable side dish, not a firm sliceable gratin. Spoon it alongside a main course and include a little of the garlicky tomato juices.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes. Use a slotted serving spoon if the tomatoes have released a little liquid; the bake should be juicy rather than dry.

How should I store leftovers?

Cool promptly and refrigerate covered within two hours for up to three days. Reheat until hot throughout.