A light, cheesy, and flavorful veggie bake—garlicky zucchini + juicy tomatoes + golden parmesan crust. Perfect as a side or a low-carb main!
🛒 Ingredients (Serves 3–4)
- 2 medium zucchini (sliced)
- 2 cups cherry tomatoes (halved)
- 2–3 cloves garlic (minced)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning (or oregano + basil)
- ½ cup parmesan cheese (grated)
Optional:
- ½ cup mozzarella (for extra melt)
- Fresh basil or parsley for garnish
👩🍳 Instructions
- Preheat oven
Set to 200°C (400°F) - Prep veggies
Slice zucchini and halve tomatoes - Season
Toss with olive oil, garlic, salt, pepper, and herbs - Arrange
Spread evenly in a baking dish (single layer = better roasting) - Add cheese
Sprinkle parmesan (and mozzarella if using) - Bake
Roast for 20–25 minutes until tender and golden - Broil (optional)
2–3 minutes for crispy cheesy top - Serve
Garnish with fresh herbs
🧮 Weight Watchers (WW) Points (Approx.)
🔢 Per Serving: ~3–5 Points
🍽️ Total Recipe: ~12–18 Points
💡 Make It Lighter
- Use less oil or cooking spray
- Reduce cheese or use low-fat parmesan
👉 Can drop to ~2–3 points per serving
💡 Pro Tips
- Don’t overcrowd—helps veggies roast instead of steam
- Use fresh garlic for best flavor
- Pat zucchini dry if watery
💡 Variations
- Protein boost: Add chicken or chickpeas
- Spicy: Add chili flakes
- Creamy: Add a little cream or ricotta
- Keto: Already low-carb friendly ✔️
❓ FAQs
❓ Why is my bake watery?
Zucchini releases water—use high heat & don’t overcrowd.
❓ Can I prep ahead?
Yes—assemble and refrigerate, then bake fresh.
❓ Can I air fry this?
Yes—cook at 180°C for 12–15 mins in batches.
❓ What to serve with it?
Grilled chicken, steak, or pasta.