If you’re looking for a dish that’s both simple and incredibly delicious, this recipe for zucchini is just what you need! Zucchini is one of those versatile veggies that can shine on its own, and trust me, this easy bake will become a go-to in your kitchen. With juicy cherry tomatoes and a sprinkle of Parmesan cheese, it’s a flavor explosion that’s ready in no time. Plus, it’s a fantastic way to sneak in some veggies and impress your friends or family. Seriously, you won’t believe how easy it is to whip this up! So, let’s dive into this delightful zucchini recipe, shall we?
Ingredients List
- 2 medium zucchinis, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1/4 cup grated Parmesan cheese
How to Prepare Recipes Zucchini
Preheat Your Oven
First things first, let’s get that oven preheating to 400°F (200°C). Preheating is super important because it ensures the zucchini and tomatoes bake evenly, giving you that perfect tender texture. Trust me, you want all those flavors to develop beautifully!
Preparing the Zucchini and Tomatoes
Now, wash those zucchinis under cool water to get rid of any dirt. Slice them into thin rounds—aim for about 1/4 inch thick so they cook evenly. Don’t worry if they’re not perfect; just try to keep them similar in size! Next, halve those vibrant cherry tomatoes. This step allows all the juices to mingle with the zucchini, making it extra tasty.
Mixing Ingredients
In a large bowl, toss together the zucchini rounds, halved cherry tomatoes, olive oil, garlic powder, salt, and pepper. Here’s the key: make sure everything is well coated! You want every bite to be bursting with flavor, so don’t be shy about getting in there and mixing it all up.
Baking Instructions
Spread the mixture out on a baking sheet in a single layer. This helps everything cook evenly. Pop it in the oven and let it bake for about 20 minutes, but don’t forget to stir it halfway through! Check on it after 15 minutes to make sure it doesn’t overcook—nobody likes mushy zucchini!
Finishing Touches
When the veggies are tender and starting to get a nice golden color, it’s time for the final flourish! Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese all over the top. Return it to the oven for another 5 minutes, just until the cheese melts and gets bubbly. Yum!
Why You’ll Love This Recipe
- Quick prep time—ready in just 35 minutes!
- Simple steps make it perfect for beginners.
- Healthy ingredients that pack a flavorful punch.
- Great way to use up that garden zucchini!
- Versatile dish—great as a side or light main course.
- Bright colors and fresh flavors make it visually appealing.
- Everyone loves it, making it a crowd-pleaser!
Tips for Success
To make this zucchini recipe even more delightful, consider adding fresh herbs like basil or oregano for an extra burst of flavor. Just sprinkle them in when mixing the ingredients! Also, keep an eye on your veggies while they bake; if you notice them becoming too soft, take them out a little earlier. Remember, the goal is tender, not mushy! And if you want a little kick, a dash of red pepper flakes can elevate this dish beautifully!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. Typically, each serving contains around 120 calories, 7g of fat, 4g of protein, and 10g of carbohydrates. Enjoy this healthy dish guilt-free and feel good about sneaking in those veggies!
FAQ Section
Can I store leftovers? Absolutely! You can keep any leftover zucchini in an airtight container in the fridge for up to 3 days. Just reheat them gently in the microwave or a skillet to enjoy again.
What can I substitute for Parmesan cheese? If you’re looking for a dairy-free option, nutritional yeast is a great choice! It gives a similar cheesy flavor. You can also use any grated cheese you prefer, like mozzarella or cheddar.
Can I add other vegetables? Definitely! Feel free to mix in some bell peppers, onions, or even mushrooms. Just remember to cut them into similar sizes so everything cooks evenly.
How can I make this dish spicier? If you like a little heat, try adding red pepper flakes or some diced jalapeños to the mixture before baking. It’ll give your zucchini a nice kick!
Is this recipe gluten-free? Yes, this zucchini recipe is naturally gluten-free, making it a perfect option for those with dietary restrictions. Enjoy worry-free!
For more delicious recipes, check out our vegetable side dishes or explore crockpot chicken and rice for a comforting meal!
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Recipes Zucchini: Easy 5-Step Bake That Everyone Loves!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious zucchini recipe that anyone can make.
Ingredients
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the zucchinis into thin rounds.
- In a large bowl, combine the zucchini, cherry tomatoes, olive oil, garlic powder, salt, and pepper.
- Toss everything together until the zucchini and tomatoes are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Bake for 20 minutes, stirring halfway through.
- Remove from the oven and sprinkle with Parmesan cheese.
- Return to the oven for another 5 minutes until the cheese melts.
- Let it cool for a few minutes before serving.
Notes
- Make sure to cut the zucchini evenly for consistent cooking.
- You can add herbs like basil or oregano for extra flavor.
- Check the zucchini after 15 minutes to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetable Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: zucchini recipes
