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Balsamic Zucchini Tomato Bake

A delightful and vibrant dish filled with fresh zucchini and cherry tomatoes drizzled in balsamic glaze, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetable Dish
Cuisine: American, Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium zucchini, sliced
  • 2 cups cherry tomatoes, halved
Dressing
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
Optional Toppings
  • 1/2 cup grated Parmesan cheese optional
  • Fresh basil for garnish optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the sliced zucchini and halved cherry tomatoes.
  3. In a separate bowl, whisk together the balsamic vinegar, olive oil, dried oregano, salt, and pepper.
  4. Pour the dressing over the vegetables and gently toss to ensure they are evenly coated.
  5. Spread the vegetable mix into a greased baking dish. Sprinkle Parmesan cheese over the top if using.
Baking
  1. Place the dish in the oven and bake for 20-25 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
Serving
  1. Remove from the oven and allow it to cool for a couple of minutes. Garnish with fresh basil, serve warm, and enjoy!

Notes

Experiment with other vegetables like bell peppers or eggplant. Avoid overbaking to keep veggies tender, not mushy. To prevent excess moisture, roast zucchini for a few minutes before adding tomatoes.