Are you looking for a healthy, light and quick vegetable side dish for tonight’s dinner? Then here is my 30-minute zucchini tomato bake with olive oil… It is such a fresh and mediterranean vegetable recipe!
You are right.
It is possible that this one looks very familiar.
Just like that other fancy baked vegetable dish from France: a classic ratatouille. However because I didn’t have any eggplant in my pantry, I just went for a simple zucchini tomato bake this time.
And I am glad that I did!
Quick & Light Zucchini Tomato Bake
So here is how it went down.
I needed a very light but fresh and mediterranean kind of side dish for a beautiful pan seared sea bass that was on the menu for dinner that day.
And these gorgeous colorful vegetables looked like they would be a perfect match for the fish!
The tomatoes and zucchini don’t need a lot of baking, they are very soft already. I sliced mine very thickly but again, you can keep the vegetables thicker because they cook easily anyway.
So this dish is actually ready in about 30 minutes.
It is that easy. I even think that slicing the vegetables and arranging them nicely in the baking dish takes up more time than baking it.
Potatoes & Feta Cheese
Next time I think I will add a new twist to it and turn this side dish in a veggie main course or lunch.
I might add very thinly sliced potatoes as well to make it more filling and wholesome. And how about a sprinkle of crumbled feta cheese and chopped olives right in the end when the dish comes freshly baked out of the hot oven.
I just can’t wait to try that that idea.
Do you love simple and fast vegetable side dishes?
Then you should also check out my sweet potato casserole with feta cheese!
Quick & Light Zucchini Tomato Bake Recipe
Are you looking for a healthy, light and quick vegetable side dish? Here is my 30-minute zucchini tomato bake with olive oil...
- 10,5 oz fresh tomatoes (300 g), small and ripe
- 10,5 oz fresh zucchini (300 g), thin
- 1 tsp dried thyme
- garlic powder
- 2 tbsp olive oil
Slice the zucchini and tomato into very thin slivers. Do this with a very sharp and long knife for the best result.
Then spread them evenly over a medium tart tin of 8 inches (20 cm) in diameter (or a small baking dish).
Sprinkle with some garlic powder, pepper, salt and the dried thyme. Drizzle the tomato and zucchini evenly with the olive oil as well.
Cover the tin or dish with tinfoil. Then place the vegetables in a preheated oven at 400°F (200°C) for 20 minutes. Remove them from the hot oven once done and sprinkle with extra olive oil or salt to taste if necessary. Serve warm.