Parmesan Crusted Zucchini and Tomatoes

Zucchinis are one of the vegetables that are currently in season so I have been looking thru my cookbooks trying to find some new recipe ideas how to prepare them. As I was searching, I remembered this “layered zucchini” dish that my mom used to make for me all the time. It is simple to prepare, delicious and great as a side to almost anything. It is even great to be eaten over egg omelette the next day!

The original recipe calls for potatoes and Gruyere cheese. I omit potatoes most of the time since I like to make this as a side dish and add it to brown rice. I swap Gruyere cheese for Parmesan cheese because it’s easier for me to digest it and also I end up using way less Parmesan then I would Gruyere, making this dish little less caloric.


2-3 zucchinis ( depending on the size )

2-3 tomatoes

1 large yellow onion

Optional: 2-3 russet potatoes

Few springs of fresh thyme

Fresh Parmesan cheese

Kosher salt and pepper

Cut all vegetables in uniformed circles. This is important because you want the vegetables to bake equally. If you are making this dish with potatoes as well, slice the potatoes really thin since they take longer to cook.

Spray the sheet pan with the PAM spray or grease it with some olive oil. Layer the vegetables as shown below (if using potatoes, add that layer as well). Sprinkle salt, pepper and fresh thyme. Generously pour some olive oil all over the vegetables.


Place the pan in the oven and bake covered with the foil at 425F. After about 25 min, sprinkle fresh parmesan cheese all over. You can use as much cheese as you like (or as little as you want). I just use my cheese grater and grate some all over until vegetables look sprinkled (see picture below).

Once you put the cheese on top, put the pan back in the oven, uncovered, and bake it for another 15 min. Last couple minutes I like to put it on broil to get that nice crisp on top.






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