Parmesan Zucchini and Tomatoes

Yep. This healthy veggie side dish is just as good as it looks! Summer’s here and zucchini and tomatoes are plentiful, so grab some parmesan cheese and pop these babies in the oven for some veggie deliciousness!

Parmesan Zucchini and Tomatoes


2 zucchini squash

1 ripe tomato

olive oil

salt and pepper to taste

garlic powder to taste

1/4 – 1/2 cup parmesan cheeese, dry grated


Preheat oven to 375 degrees.

Trim the ends off the zucchini, then slice off a very tiny wedge from opposite sides of the zucchini.  Then slice it vertically so that you have two halves that each have a flat bottom where you shaved a piece off.

Lightly grease a baking pan or baking sheet. Lay the zucchini on the pan.

Drizzle each zucchini with olive oil. I think I probably used about 1/2 to 1 tablespoon.

Sprinkle each zucchini with garlic powder. Tthen sprinkle some parmesan cheese, but don’t use all of the cheese.

Slice the tomato into pieces that will fit on the zucchinis and lay them on top.

Salt and pepper to taste, then sprinkle a bit more parmesan.

Bake at 375 degrees for 20-30 minutes to desired tenderness.

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