Vegan recipes for a kinder lifestyle

Zucchini and Tomato Bake

Healthy and full of flavour, the perfect side dish featuring zucchini, tomato and vegan parmesan cheese.

One of the challenges of winter is to insure you get enough fruits amd vegetables in your diet. While produce is slightly more expensive in the winter and the variety is limited, there are still plenty of options to choose from. I also find I get in a veggie rut in the winter, always roasting my vegetables and sticking my favorites such as kale, carrots and frozen peas. These are healthy but can get boring if they are the only vegetables you are consuming. To add some variety this year I decided to try a baked vegetable dish featuring that summer favorite, zuchinni.

So easy to make

This dish is very easy to make and can dress up a meal for company. You can also portion and freeze it for later. It’s very delicious, not too oily as baked vegetable dishes can be, and very healthy.

Preparation is simple and easy. Quarter and slice your zuchinni. Half the tomatoes and combine with the lemon juice, oil, herbs, spices and garlic in a mixing bowl. Give it all a gentle stir, top it with some vegan parmesan cheese and it’s ready for baking. After the zucchini and tomatoes are baked, garnish with fresh basil. Basil adds alot of flavour and a lovely essense to any vegetable dish.

I serve this colorful dish with pasta or rice and tofu or other vegan protein. It adds color and nutrients to any meal and is delicious as well. Enjoy!

Zucchini and Tomato Bake

Course: Side Dish, vegetables
Cuisine: American, healthy
Keyword: tomato, vegetable side dish, vegetables, zucchini
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Author: Una Rose
Print Recipe


  • 1 lb zucchini, about 3 small sliced and halved or quartered
  • 1 pint cherry tomatoes  halved
  • 2 garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon stevia seasoning or your favorite salt free seasoning
  • Dash black pepper
  • 2 tablespoons vegetable oil canola or olive oil preferably
  • 2 tablespoons lemon juice
  • 1/3 cup vegan parmesan
  • 2 tablespoons basil for garnish cut or torn


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine sliced and halved zucchini, halved tomatoes, garlic, lemon juice, and the oil. Season with stevia seasoning and pepper and gently mix until everything is well coated.
  • Spoon vegetables into a small baking dish. Sprinkle parmesan on top insuring it is covered evenly.
  • Bake until vegetables are cooked and the cheese is golden, about 35 minutes.
  • Before serving, garnish with cut or torn basil.
  • Serve hot.