These colorful zucchini and tomato stacks are baked until the vegetables are tender and the cheese is golden and bubbly. Fresh basil and Italian herbs give them a delicious Mediterranean-style flavor.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the vegetable stacks
2 large zucchini, cut into 1–1.5 cm thick rounds
3 large ripe tomatoes, cut into thick rounds
200 g mozzarella cheese, sliced or shredded
40 g grated Parmesan cheese
2 tbsp olive oil
2–3 garlic cloves, finely minced
1 tsp dried Italian herbs
½ tsp dried oregano
½ tsp black pepper
½ tsp salt, or to taste
1 tbsp fresh basil, chopped
Extra fresh basil leaves for garnish
Optional
½ tsp red pepper flakes for heat
1 tsp balsamic glaze for serving
1–2 tbsp breadcrumbs for a crispier topping
Step-by-Step Method
1. Prepare the oven
Preheat your oven to 200°C / 400°F.
Lightly grease a large baking tray with olive oil or line it with parchment paper.
2. Prepare the vegetables
Wash and dry the zucchini and tomatoes.
Slice the zucchini and tomatoes into reasonably thick, even rounds. Avoid making them too thin because they will soften considerably during baking.
Lightly sprinkle the zucchini and tomatoes with salt and let them sit for about 5 minutes. Pat away excess moisture with paper towels.
Tip: This helps prevent the finished dish from becoming watery.
3. Make the garlic-herb oil
In a small bowl, combine:
Olive oil
Minced garlic
Italian herbs
Oregano
Black pepper
Red pepper flakes, if using
Mix well.
4. Assemble
Arrange the zucchini slices on the baking tray.
Top each with a tomato slice.
Brush lightly with the garlic-herb oil.
Add mozzarella and sprinkle Parmesan over the top.
You can also make taller stacks by repeating zucchini → tomato → cheese.
5. Bake
Bake for approximately 20–25 minutes, or until:
The zucchini is tender.
The tomato has softened.
The cheese has melted.
The top is lightly golden.
For a more browned cheese topping, switch to broil/grill for 1–2 minutes at the end. Watch carefully because the cheese can brown quickly.
6. Garnish and serve
Remove from the oven and rest for 5 minutes.
Scatter fresh basil over the top and, if desired, drizzle with a little balsamic glaze.
Serve warm as a side dish, light lunch, or vegetarian dinner.
Approximate Nutrition
Per serving, assuming 4 servings:
Nutrient Approx. amount
Calories 250–290 kcal
Protein 16–19 g
Carbohydrates 10–12 g
Fat 17–20 g
Fiber 3–4 g
Sugars 6–7 g
Calcium ~350–450 mg
Sodium ~450–650 mg
Note: Nutrition varies considerably depending on the mozzarella, Parmesan, amount of olive oil, and salt used.
Why it’s a good choice
Zucchini: provides fiber, potassium, and vitamin C.
Tomatoes: provide vitamin C and the antioxidant lycopene.
Mozzarella & Parmesan: provide protein and calcium.
Olive oil: contributes heart-friendly unsaturated fats.
Fresh basil and herbs: add flavor without needing much extra salt.
Easy Variations
Higher protein: Add cooked chicken, turkey, or white beans alongside the vegetables.
Low-carb: The recipe is already relatively low in carbohydrates; simply skip breadcrumbs.
Extra crispy: Add a thin layer of breadcrumbs mixed with Parmesan over the cheese.
Vegan: Use a plant-based mozzarella and Parmesan alternative.
Spicy: Add chili flakes or a little sliced jalapeño.
Mediterranean: Add a few olives and crumbled feta after baking.
Recipe Q&A
Can I prepare this ahead of time?
Yes. Assemble the zucchini and tomato layers several hours ahead, cover, and refrigerate. Add the cheese shortly before baking for the best texture.
Why is my baked zucchini watery?
Zucchini and tomatoes naturally contain a lot of water. Salting and briefly draining the vegetables before baking helps. Also avoid overcrowding the tray.
Can I use cherry tomatoes?
Yes. Slice larger cherry tomatoes in half and arrange them over the zucchini. They will cook faster than thick tomato slices.
Can I use cheddar instead of mozzarella?
Absolutely. Mozzarella gives the classic stretchy texture, but cheddar, provolone, Monterey Jack, or a mozzarella-cheddar blend will work.
Can I make it without Parmesan?
Yes. Simply use more mozzarella, or substitute Parmesan with Pecorino Romano.
How do I make the top extra golden?
Use the oven’s broiler/grill for 1–2 minutes at the end. Keep the tray close to the broiler and watch continuously.
Can I freeze it?
It’s possible, but not ideal. Zucchini and tomatoes release water after freezing and thawing, which can make the dish soft. It’s best eaten fresh.
What should I serve with it?
It pairs beautifully with crusty bread, rice, pasta, grilled chicken, roasted potatoes, or a simple green salad.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for better texture than microwaving.
Is this gluten-free?
Yes, as written it is naturally gluten-free. If adding breadcrumbs, use certified gluten-free breadcrumbs if needed.
Short Caption
Cheesy Baked Zucchini & Tomato Stacks
Juicy tomatoes, tender zucchini, garlic-herb olive oil, and bubbling mozzarella baked until golden. An easy, delicious vegetarian side or light meal!