This zucchini and tomato bake is summer comfort in a dish: tender grated zucchini bound with eggs and sour cream, crowned with juicy tomatoes and a blanket of melted cheese. It is light yet satisfying, vegetarian-friendly, and perfect for using up a garden glut of zucchini. Serve it warm as a main or a hearty side.
Ingredients
- 3 zucchini
- 3 tomatoes (1 for the bake, 2 for decoration)
- 3 eggs
- 5 tbsp sour cream
- 5 tbsp flour
- Fresh herbs, chopped
- 3 garlic cloves, minced
- Grated cheese, to taste
- Salt and spices to taste
Instructions
- Grate the zucchini on a coarse grater, salt it, and let it rest for 10 minutes. Squeeze out the excess juice and mix in everything else.
- Spread the mixture in a greased baking dish, sprinkle with cheese, decorate with tomato slices, and bake at 180C (350F) for 40 minutes.
- Add more cheese on top if you like, and serve warm.
Tips
- Squeezing the grated zucchini really well is the secret to a bake that sets instead of turning watery. If you love baked vegetable dishes, try our Classic Ratatouille.
- Let the bake rest for 5–10 minutes before slicing so it holds together nicely. For more zucchini inspiration, browse the ideas at Allrecipes.
- Add a pinch of smoked paprika or Italian herbs to the batter for extra depth. Serious Eats has great guidance on coaxing maximum flavor from summer squash.
If you love baked vegetable dishes, our hearty Ratatouille with Bolognese Sauce is a must-try. Our Cheesy Zucchini Fritters are another great way to use up zucchini.
Nutrition: per 100 g: 139 kcal, protein 8.9 g, fat 9.7 g, carbs 3.6 g.