Garlic Parmesan Zucchini and Tomato Bake
Try this Garlic Parmesan Zucchini and Tomato Bake recipe, or contribute your own.
Try this Garlic Parmesan Zucchini and Tomato Bake recipe, or contribute your own.
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup parmesan cheese shredded
- cooking spray (i use misto)
- 2 large or 2.5 lbs zucchini cut into quarters
- 10 oz grape tomatoes cut in halves or 2 large tomatoes, diced
- 7 garlic cloves crushed
- 1 tsp basil/thyme/oregano dried
- 1/3 cup parsley or basil finely chopped
- Carbohydrate 19.2760230558467 g
- Cholesterol 11.0000000140161 mg
- Fat 4.28410046655683 g
- Fiber 4.1344428871539 g
- Protein 8.75830803892568 g
- Saturated Fat 2.2714736674356 g
- Serving Size 1 1 recipe (318g)
- Sodium 209.35376179353 mg
- Sugar 15.1415801686928 g
- Trans Fat 0.417802234260481 g
- Calories 139 calories
Step-by-step
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine.
- Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables.
- I recommend checking for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with basil or parsley and serve hot/warm.
High-water vegetables like zucchini and tomatoes undergo significant cellular breakdown when subjected to freezing temperatures, meaning that tossing this raw squash and fruit mixture straight into the freezer will yield a watery, structurally compromised mess upon thawing. Water expands as it forms ice crystals, which rupture the rigid plant cell walls and release trapped moisture into the surrounding environment. Successfully preserving this specific casserole requires understanding how to manage that inevitable liquid release through pre-roasting dehydration or by accepting a softer texture upon reheating.
- Bake the dish at 350 degrees Fahrenheit for 25 minutes to achieve a crisp-tender bite, or extend the cooking time to 35 minutes if you prefer completely softened vegetables that release less residual crunch.
- Drain excess liquid from the grape tomatoes in a colander for 15 minutes before mixing them with the crushed garlic and shredded parmesan to prevent excess pooling in the baking dish.
- Reheat refrigerated leftovers in a 350 degrees Fahrenheit oven for 15 minutes rather than using a microwave, which heats water molecules unevenly and turns the tender zucchini quarters into a mushy puree.
- Transform day-old portions by stirring them into beaten eggs for a rustic frittata, where the concentrated garlic and parmesan flavors anchor the new dish without requiring additional seasoning.
Managing moisture dictates the ultimate success of high-water bakes. Careful temperature control ensures the parmesan browns without burning the delicate crushed garlic.
