Why You’ll Love Balsamic Zucchini Tomato Bake Recipe

It uses minimal prep—just a quick chop of squash and tomatoes, a whisked vinaigrette and you’re ready to bake.
The flavor is fresh and healthy: the balsamic vinegar adds brightness, garlic and oregano bring herbiness, while the Parmesan gives a light savory finish.
It works flexibly as a side dish, and leftovers can be repurposed into pastas, grains or even an omelet.
It accommodates variations like using all zucchini, mixing squash types, or making it vegan by omitting the Parmesan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
balsamic vinegar
garlic, minced
dried oregano
red pepper flakes (a pinch)
kosher salt
black pepper
medium zucchini and/or yellow squash, quartered lengthwise and sliced about ½‑inch thick
cherry or grape tomatoes
finely grated Parmesan
chopped fresh parsley

Directions

Preheat the oven to 350°F (about 175°C).
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, red pepper flakes, salt and black pepper.
Add the zucchini (and squash, if using) plus the tomatoes to the bowl, and toss so they are well coated in the vinaigrette.
Transfer the vegetable mixture into a square (or similarly sized) baking dish, then sprinkle the top with the finely grated Parmesan.
Bake for 30‑35 minutes, or until the zucchini and squash are tender and the tomatoes are slightly wrinkled.
Remove from oven, sprinkle chopped fresh parsley on top, and serve warm.

Servings and timing

Serves: 4 people
Prep time: ~5 minutes
Cook time: ~35 minutes
Total time: ~40 minutes

Variations

Use all zucchini if yellow squash isn’t available, or replace with another summer squash.
Skip the Parmesan (or use nutritional yeast) to make it vegan.
Add other vegetables such as sliced bell pepper, mushrooms or red onion for more variety and color.
After baking, stir the mixture into cooked pasta, farro or quinoa to make it a main dish.
Add a sprinkle of fresh basil instead of parsley for a slightly different herb finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: microwave until warmed through, or reheat on the stove in a skillet over low‑medium heat. You can also add whisked eggs to the reheated veggies to make a quick veggie scramble.

FAQs

What kind of baking dish should I use?

A square or rectangular oven‑safe dish (about 8×8 inches or similar) works well so the vegetables aren’t too densely packed and bake evenly.

Can I use larger tomatoes instead of cherry/grape tomatoes?

Yes, you could cut larger tomatoes into bite‑sized pieces, but cherry or grape tomatoes are ideal because they roast quickly and evenly.

Can I roast at a higher temperature for browning?

You could increase the temperature for more browning, but note that this recipe is designed for 350°F so the vegetables remain tender rather than deeply crisped.

Is this gluten‑free?

Yes — the ingredients listed contain no gluten, so this side dish is suitable for a gluten‑free diet.

Can I prepare it ahead of time?

You can toss the vegetables in the vinaigrette ahead of time and refrigerate briefly, but it’s best to bake shortly after mixing so the texture is fresh.

What if my squash is very large?

If using a large squash, be sure to cut it into consistent, manageable slices so it cooks evenly with the zucchini and tomatoes.

Can I add protein to make it a main dish?

Yes — after baking, you can mix in cooked chicken, chickpeas or white beans for extra protein, or serve the veggies alongside grilled fish or tofu.

Can I add more cheese?

Certainly — for a richer dish you could add mozzarella or crumbled feta, though it will change the texture and flavor profile from the lighter original.

What if I don’t have dried oregano?

You could substitute another dried herb like thyme or Italian herb mix. Fresh herbs (added at the end) also work beautifully.

Are red pepper flakes necessary?

They’re optional — they add a subtle heat. If you prefer no heat, you can omit the red pepper flakes without impacting the core flavors.

Conclusion

This Balsamic Zucchini Tomato Bake is a breezy, flavorful vegetable side dish that highlights the best of summer squashes and cherry tomatoes, dressed in a tangy balsamic‑garlic vinaigrette and topped with Parmesan. It’s flexible, healthy, and perfect for serving alongside grilled mains or incorporating into other meals. Whether you’re cooking simply or looking to elevate your veggie side game, this recipe delivers with minimal fuss and maximum taste.