baked zucchini with tomatoes and breadcrumbs

Baked Zucchini and Tomatoes Topped with Breadcrumbs

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This simple Italian recipe, baked zucchini and tomatoes topped with breadcrumbs is easy and filled with flavor. With minimal preparation, these are ready to serve in 45 minutes.

The zucchini is sliced lengthwise baked with tomato slices placed on top followed by a layer of breadcrumbs.

I tried this recipe courtesy of my sister-in-law and after testing it, I decided to modify it with some tweaks. I’m happy to make it available for you to see.

Ways to Use the Zucchini in Various Recipes

Due to it’s simplicity, you can also use the prepared zucchini in pasta recipes, in lasagna, or even reheat them in a pan of olive oil.

Pasta recipes

Take the zucchini and tomatoes after baking and cut them in 1″ pieces. Add them to a pasta recipe such as my eggplant and zucchini recipe, or eggplant zucchini and tomato with ziti.

Lasagna

Likewise, take the chopped pieces and add them into an eggplant lasagna, or simple lasagna as a layer. Breadcrumbs can be used or omitted.

How to Prepare the Zucchini

If you’re growing the zucchini in your garden, it is best to harvest them when they are about 5 or 6 inches long. This is the length when they have the most flavor and do not start to taste any bitterness.

Remove the zucchini flowers if any are attached cut off the ends.

There is no need to scoop out the inside. At this size the seeds are not fully grown and cannot be saved.

Preparing the Tomatoes

Choose tomatoes that are hearty such as san marzano or roma tomatoes. Slicing tomatoes for sandwiches will be too watery.

Make sure to cut the slices so they are only 1/8th to 1/4 of an inch thick.

You can use cherry tomatoes if the zucchinis are very narrow.

What Type of Breadcrumbs to Use

When baking the zucchini and tomatoes, we want the breadcrumb topping to become a nice dark brown but not to be overcooked so that they have a burnt flavor.

You can use Italian seasoned breadcrumbs, plain breadcrumbs, or make your own mixture of homemade breadcrumbs with parsley and any other Italian herbs such as basil or oregano.

Personally, I would keep it simple and by adding too many herbs will make the dish too complex.

Other Italian Zucchini Recipes

If you are a fan of zucchini and grow your own, you may also enjoy our recipes for pan fried zucchini flowers which will make an attractive addition to the meal.

If you want a gluten free bruschetta recipe, try our zucchini bruschetta recipe that replaces that toasted bread with zucchini slices.

For additional flavor without relying on herbs, check out our recipe for stuffed zucchini which is very similar to this recipe. Instead we hollow out the zucchini and fill it with the filling and chopped tomatoes. It’s delicious!

Baked Zucchini and Tomatoes Topped with Breadcrumbs

Enjoy this zucchini recipe by baking them in the oven covered with sliced tomatoes and breadcrumbs.

Course Side Dish
Cuisine Italian
Keyword Baked Zucchini and Tomatoes Topped with Breadcrumbs
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 4 zucchini any variety
  • 1-2 tomatoes sliced in 1/8 – 1/4" widths
  • 1/4 cup breadcrumbs
  • Romano or Parmesan cheese optional

Instructions

  1. Clean the zucchini and cut off the ends

  2. Cut them in half lengthwise

  3. Place in a baking dish open side up

  4. Top with the sliced tomatoes

  5. Generously sprinkle the breadcrumbs on top of the tomatoes

  6. Sprinkle the cheese ontop of the breadcrumbs

  7. Drizzle Olive Oil over top with a dash of sea salt or kosher salt

  8. Bake in oven at 350F for 35 minute

  9. Zucchini are done when they are still firm, not mushy, but easily pierced with a fork.

  10. Serve warm

Recipe Notes

  1. Serving sizes are typically 1 whole 5-6″ zucchini per person. Adjust quantities accordingly. 
  2. This dish goes well with pasta or chicken recipes

Other Recipes this Zucchini, Tomatoes and Breadcrumbs Go With

If you want to serve this recipe as is, not as a part of another dish, then I recommend using it as a side dish to heavier dishes. Examples would be our breaded chicken breasts recipe, whole roasted chicken with rosemary, or pasta recipe.

I’ve used this recipe as a side dish to my blended chickpea soup recipe.

In regards to serving sizes, I’d suggest 1 small zucchini per person.  For medium zucchini sizes perhaps 1 per 2 people.  It really depends on who you are serving and if they like this type of recipe, and of course if it is just a side dish.

Enjoy!

Liz
Simple Italian Cooking

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Original post from April 2010, updated January 2023.

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