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–+ servings
Baked zucchini veggie dish with colorful vegetables fresh out of the oven.
Clara Whitley

Zucchini Veggie Bake

A light and flavorful dish that combines tender zucchini, crunchy bell peppers, and seasoned breadcrumbs, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced
  • 1 piece bell pepper (any color), chopped
  • 1 small onion, diced
  • 1 cup cherry tomatoes, halved
Baking Ingredients
  • 1 cup breadcrumbs Use whole grain for added fiber.
  • 1 cup shredded cheese Mozzarella is great, but feel free to swap with a dairy-free version.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning Or your favorite herbs.
  • Salt and pepper to taste
  • Fresh basil for garnishing (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine sliced zucchini, chopped bell pepper, diced onion, and halved cherry tomatoes. Toss with olive oil, garlic, Italian seasoning, salt, and pepper.
  3. Incorporate the breadcrumbs into the veggie mixture, ensuring even coating.
Baking
  1. Pour the veggie mixture into a baking dish and sprinkle shredded cheese over the top.
  2. Drizzle a little extra olive oil on top for added flavor and bake for about 25-30 minutes or until vegetables are tender and cheese is melted and bubbly.
Serving
  1. Let the dish rest for a few minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gSodium: 400mgFiber: 4gSugar: 5g

Notes

Feel free to switch up the veggies based on what’s in season. For vegan, swap cheese with nutritional yeast or omit it. This dish freezes beautifully—portion for later meals.

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