Rating: 4.5 stars
107 Ratings
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A quick and easy vegetarian zucchini-tomato-mozzarella bake for two, a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrette dressing cannot be beat.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.

  • Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.

  • Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.

  • Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Cook's Note

If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this — although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!), and then they're ready for cooking.

Nutrition Facts

412 calories; protein 23.8g; carbohydrates 24.9g; fat 26.4g; cholesterol 43.5mg; sodium 563.1mg. Full Nutrition