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 a winter diet is insuring you are eating enough fruits amd vegetables. 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 the all time favorite summer veg, zucchini. Baked with cherry tomatoes in a lemon marinade, they became a delicious side dish, sure to please even the most vegaphobic.

So easy to make

Zucchini and tomato bake is very easy to make. Begin by slicing the zuchinni by hand or in a food processor. Cut the tomatoes in half, and combine with the zucchini, lemon juice, oil, herbs, spices and garlic in a large mixing bowl. Mix well and pour into a lightly oiled 9×9 baking dish. Sprinkle vegan parmesan cheese on top, covering the vegetables evenly.

Place the dish in a preheated oven and bake for 35-40 minutes until vegetables are cooked and the cheese it slightly browned.

To serve, garnish with chopped, fresh basil or parsley. These herbs adds alot of flavour and essence to any vegetable dish.

The perfect side dish

I serve this flavourful dish with pasta or rice, and tofu or other vegan protein. It adds color and nutrients to any meal and is delicious as well. I even eat it as a meal itself with some lovely vegan sourdough bread. Yum! It tastes great as leftovers as well. Enjoy!

More Delicious Vegetable Recipes

Being vegan has taught me how delicious and satisfying vegetables can be. Whether as a side dish or a main course, veggies are up for it, and make any meal healthy and yummy. Here are some of my favorite recipes:

Vegetable Tempura

Corn Fritters

Roast Baby Potato Salad with Radish Greens and Vegan Bacon Bits

Baked Spaghetti Squash with Cashew Cheese

A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una

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 thinly
  • 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 avocado oil preferably
  • 2 tablespoons lemon juice
  • 1/3 cup vegan parmesan
  • 2 tablespoons basil or parsley for garnish chopped


  • 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 saltfree 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 35-40 minutes.
  • Before serving, garnish with chopped basil or parsley
  • Serve hot.