There’s something truly comforting about a warm, cheesy zucchini tomato gouda bake fresh out of the oven. The combination of tender zucchini, juicy Roma tomatoes, and creamy gouda cheese creates a rich, flavorful dish that’s perfect as a side or even a light main course.
Whether you’re looking for a healthy vegetable dish, a way to use up summer zucchini, or just a cheesy, satisfying bake, this recipe is sure to become a favorite. Plus, it’s easy to make, packed with nutrients, and bursting with flavor from fresh basil, Parmesan, and Italian herbs.
Why You’ll Love This Zucchini Tomato Gouda Bake
✔️ Simple and Quick – Ready in just 30 minutes, making it perfect for busy nights.
✔️ Healthy and Nutritious – Loaded with vitamins, fiber, and antioxidants from zucchini and tomatoes.
✔️ Creamy and Cheesy – Gouda melts beautifully, creating a rich, gooey texture.
✔️ Low-Carb and Vegetarian-Friendly – A great option for anyone looking for a lighter, meat-free dish.
✔️ Perfect for Meal Prep – Make ahead and enjoy leftovers throughout the week!
Ingredients for Zucchini Tomato Gouda Bake
This dish is made with fresh, simple ingredients that come together for an irresistible flavor.
Main Ingredients
| Ingredient | Amount |
|---|---|
| Medium zucchini (about 8 inches each) | 2 |
| Large Roma tomatoes, thinly sliced | 2 (16 slices total) |
| Salt | To taste |
| Melted butter or light butter | 4 tablespoons |
| Garlic salt | ¼ teaspoon |
| Onion powder | ¼ teaspoon |
| Dry Italian seasoning | ¼ teaspoon |
| Black pepper | To taste |
| Shredded gouda cheese | 1 ½ cups |
| Panko breadcrumbs | ¼ cup |
| Grated Parmesan cheese | 2 tablespoons |
| Fresh chopped basil | 2 tablespoons |
Optional Additions for Extra Flavor
- Crushed red pepper flakes – For a spicy kick.
- Fresh thyme or oregano – Adds a stronger herbal flavor.
- Mozzarella or sharp cheddar – Can be used instead of or along with gouda.
How to Make Zucchini Tomato Gouda Bake
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Prepare the Vegetables
- Wash the zucchini and tomatoes.
- Slice the zucchini and tomatoes into even rounds for even cooking.
Step 3: Season the Vegetables
- Arrange the zucchini and tomato slices in an alternating pattern in a greased baking dish.
- Sprinkle with salt to taste.
Step 4: Prepare the Butter Mixture
- In a small bowl, mix the melted butter, garlic salt, onion powder, Italian seasoning, and black pepper.
- Drizzle this mixture evenly over the zucchini and tomatoes.
Step 5: Add Cheese and Breadcrumbs
- Sprinkle the shredded gouda cheese evenly over the vegetables.
- In a separate bowl, mix the panko breadcrumbs with grated Parmesan cheese and sprinkle over the top.
Step 6: Bake the Dish
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
Step 7: Garnish and Serve
- Remove from the oven and let cool slightly.
- Sprinkle with fresh chopped basil before serving.
- Enjoy warm as a side dish or light main course.
Health Benefits of Zucchini and Tomatoes
This zucchini tomato gouda bake is not just delicious—it’s packed with nutrients and health benefits.
🥒 Zucchini
- Low in Calories: Great for weight management.
- High in Fiber: Supports digestion and gut health.
- Rich in Antioxidants: Helps reduce inflammation.
🍅 Tomatoes
- High in Vitamin C: Boosts immunity.
- Contains Lycopene: A powerful antioxidant for heart health.
- Supports Hydration: Tomatoes are over 90% water!
🧀 Gouda Cheese
- Good Source of Calcium: Supports strong bones.
- Rich in Protein: Helps keep you full longer.
- Melts Beautifully: Adds a creamy, rich texture to the bake.
How to Store and Reheat Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave in 30-second increments until warm.
Freezer:
- Not recommended, as zucchini tends to become mushy when frozen and reheated.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 9g |
| Carbohydrates | 12g |
| Fat | 12g |
| Fiber | 2g |
(Values may vary based on ingredient choices.)
Serving Suggestions: What to Pair with Zucchini Tomato Gouda Bake
🔹 As a Side Dish – Pairs well with grilled chicken, salmon, or steak.
🔹 Over Pasta or Rice – Serve on top of whole-grain pasta or rice for a heartier meal.
🔹 With a Fresh Salad – Try a simple green salad with balsamic dressing.
🔹 Topped with a Fried Egg – Turn it into a brunch favorite!
Frequently Asked Questions (FAQ)
1. Can I use a different type of cheese?
Yes! Mozzarella, cheddar, or Swiss cheese all work well if you don’t have gouda.
2. What’s the best way to prevent watery zucchini?
To reduce moisture, sprinkle zucchini slices with salt and let them sit for 10 minutes before baking. Pat them dry before assembling.
3. Can I make this recipe dairy-free?
Absolutely! Use vegan cheese and olive oil instead of butter.
4. How can I make this dish crispier?
Broil for 2-3 minutes at the end of baking for a crispy, golden topping.
5. Can I add protein to make it a full meal?
Yes! Try adding cooked chicken, sausage, or tofu before baking.
6. Can I prepare this ahead of time?
Yes! Assemble the dish, cover, and refrigerate up to 24 hours before baking.
Final Thoughts: A Cheesy, Flavorful Dish You’ll Love
This zucchini tomato gouda bake is the perfect balance of cheesy, savory, and fresh flavors. Whether you enjoy it as a healthy side or a light vegetarian main dish, it’s guaranteed to be a hit.
Next time you’re looking for an easy, comforting, and nutritious recipe, give this dish a try—you won’t be disappointed!
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Zucchini Tomato Gouda Bake: A Delicious and Cheesy Casserole
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This zucchini tomato gouda bake is a cheesy, savory dish that’s perfect as a side or vegetarian main course. Made with fresh zucchini, juicy Roma tomatoes, and creamy gouda cheese, this simple yet delicious recipe is packed with flavor. The crispy panko-Parmesan topping adds the perfect crunch, making this dish an instant favorite.
Ingredients
- 2 medium zucchini (about 8 inches each)
- 2 large Roma tomatoes, thinly sliced (16 slices total)
- Salt, to taste
- 4 tablespoons melted butter or light butter
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon dry Italian seasoning
- Black pepper, to taste
- 1 ½ cups shredded gouda cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chopped basil
Optional Additions:
- Red pepper flakes for spice
- Mozzarella or sharp cheddar for a different cheese flavor
- Crushed garlic for an extra garlicky kick
Instructions
-
Preheat the Oven
- Preheat your oven to 375°F (190°C).
-
Prepare the Vegetables
- Wash and thinly slice the zucchini and Roma tomatoes into even rounds.
-
Arrange the Layers
- In a greased baking dish, arrange the zucchini and tomato slices in an alternating pattern.
- Sprinkle salt over the vegetables to release excess moisture.
-
Season and Drizzle with Butter
- In a small bowl, mix melted butter, garlic salt, onion powder, Italian seasoning, and black pepper.
- Drizzle this mixture evenly over the arranged vegetables.
-
Add the Cheese and Topping
- Sprinkle shredded gouda cheese evenly over the top.
- In another bowl, combine panko breadcrumbs and grated Parmesan cheese and sprinkle over the cheese layer.
-
Bake the Dish
- Bake in the preheated oven for 25-30 minutes until the vegetables are tender and the top is golden brown and bubbly.
-
Garnish and Serve
- Remove from the oven and let cool slightly.
- Sprinkle with fresh chopped basil before serving.
- Serve warm and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave in 30-second increments.
- Make it gluten-free: Use gluten-free breadcrumbs or omit them entirely.
- Make it dairy-free: Use vegan cheese and olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American