This recipe for Baked Zucchini with Tomatoes and Gouda Cheese is certain to amp up your side dish menu. It takes fresh zucchini to an all new level. Topped with freshly grated Gouda cheese, slices of plum tomatoes and a buttery crispy breadcrumb topping they're baked until tender and golden. It's a side dish that's complementary to so many entrees and they're practically a meal themselves.
Easy Baked Zucchini with Tomatoes and Gouda Cheese Recipe
When fresh zucchini comes in with a vengeance, I love finding new ways to serve it to my family. Baked, roasted, fried or steamed there's just no end to the possibilities. So many seasonings compliment the mild flavor and texture of zucchini and I can't think of one single way that it can be prepared that doesn't make me happy. It's so good and good for you! My Dad plants a garden every year, and he truly is the King of green thumbs. He can grow anything and grow it in abundance. It would be an absolute tragedy if we ever left empty handed. Every year he grows beautiful yellow squash and zucchini giving me a new opportunity each Summer to try a different technique of preparing each of them.
How to Make the Best Baked Zucchini with Tomatoes and Gouda Cheese Recipe
These easy zucchini boats are a tasty way to use up fresh garden zucchini. They're topped with juicy slices of plum tomatoes and a crispy buttery panko bread crumb topping takes this easy zucchini recipe over the top.It's not only limited to summer, this dish rotates through my kitchen year- round. It seems to please meat eaters and vegetarians alike whether you enjoy it with a salad for a light dinner or a side dish, which is how it's most often served at our house. Either way you can't go wrong.
- Ingredients you'll need to make this recipe for Baked Zucchini with Tomatoes and Gouda Cheese: Two medium size fresh zucchini, (about 8 inches long) Roma tomatoes, shredded Gouda cheese, panko breadcrumbs, melted butter, garlic salt, onion powder, dry Italian seasoning, black pepper, grated Parmesan cheese and chopped or chiffonade of fresh basil for garnishing.
- Kitchen gadgets you'll need: A sharp knife and chopping board, measuring cups and spoons, a cheese grater, a baking sheet and a small bowl to melt the butter and mix the crumb topping ingredients together.
- This baked zucchini doesn't require any steaming prior to assembling. You'll start with raw zucchini halves that will roast in the oven.
- How do you stabilize the baked zucchini boats? To ensure the zucchini halves remain upright while baking turn them over and cut a thin flat slice on the bottom of each half to make them flat.
- I chose to use shredded Gouda cheese for this dish, not smoked Gouda. Smoked Gouda could overpower the mild flavor of the zucchini itself. You can always adapt using your favorite flavor of shredded cheese or what you have handy.
- Store leftover Baked Zucchini with Tomatoes and Gouda Cheese in the refrigerator for up to 2 days. Please note, the breadcrumbs will soften once chilled.
- Reheat leftover zucchini in the microwave in single serving portions.
More Southern Style Side Dish Recipes to Make
If you enjoy fresh from the garden flavors you'll love this easy baked zucchini recipe. More Southern side dish recipes you may like to try:
- Cheesy Hash Brown Casserole can take you from brunch to supper.
- Panko Parmesan Crusted Zucchini Fries made in the oven.
- Easy Broccoli Cheese Casserole is a classic side dish that everyone gravitates to.
- Skillet Zucchini Bacon Cornbread will have the kiddos eating their veggies and loving it!
- Baked Squash Parmesan proves squash can be served as a main dish, too.
- Another fun way to enjoy zucchini is filling it with your favorite South-of-the-border flavors in these Taco Zucchini Boats from Belly Full.
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Helpful Kitchen Items:
Baked Zucchini With Tomatoes and Gouda Cheese
- 2 medium zucchini [about 8-inch]
- 2 large Roma tomatoes thinly sliced [16 slices total]
- 4 tablespoon butter or light butter melted
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon dry Italian seasoning
- black pepper to taste
- 1 ½ cup shredded gouda cheese
- ¼ cup panko breadcrumbs
- 2 tablespoon grated Parmesan cheese
- 2 tablespoon fresh chopped basil
- Preheat the oven to 350°F and line a baking sheet with parchment or spray with cooking spray.
- Place the tomato slices on a paper towel and sprinkle lightly with salt. Gently press another paper towel on top and allow to sit while you prepare the rest of the ingredients.
- Slice the zucchini in half. Cut a small slice from the peel on the opposite to give a solid base and keep it upright while baking.
- Mix the melted butter with the garlic salt, onion powder, dry Italian seasoning and blac pepper to your taste.
- Brush the tops of the zucchini wit the seasoned butter. Reserve the remaining butter for the crumb topping.
- Sprinkle with ½ of the shredded gouda. Arrange 4 slices of tomato on each.
- Sprinkle with the remaining shredded gouda cheese.
- Toss the panko breadcrumbs and grated Parmesan cheese with the remaining butter and sprinkle over the gouda cheese.
- Bake for 30 minutes or until fork tender. Garnish with chopped fresh basil, if desired.
My main dish for tonight is also an oven dish and cooks at 400 Degrees. Could I cook these at the same temp? Maybe for less time?
They would definitely cook quicker. I would just watch the tops for over browning at that temperature and lay foil on top, if needed.
Thanks so much!
Has anyone Grilled these - Instead of putting them in the oven?
I haven't grilled these, if you try it let us know how it goes!
When I make zucchini boats the zucchini is always watery! How can I keep this from happening?
Zucchini have natural liquids it's not anything you do wrong. These are best using thinner zucchini and you could try cooking them on an oven rack or a broiler pan to allow any juices to drip off.
I was told to put salt on the zucchini slices for about 30minutes. It will draw the moisture out then wipe it off. I tried this and the zucchini was not mushy.
LESLEE J MANTEGANI
Can I use Japanese eggplants in place of zucchini ?
Hi Leslee, that's a great question. I haven't tested it but my guess is you could sub out the zucchini for eggplant, sure. Let us know if you try it!
These zukes came out perfectly. I did make a few changes. The biggest one--I baked the seasoned halves for about 15 mins, and then I let them cool for about an hour. I then topped the zukes and baked and broiled them for about 20 mins before serving. Everyone loved them. I can't wait until this garden season to use home-grown veggies! Thanks
I'm so happy you loved these, thanks!
You’d have to be a fan of a nice al dente zucchini. For example, a lot of boat recipes ask that you Blanche them first but that leaves it less crisp so I always skip that and pop them in the oven. I’m sure if you tweak if you can make it to your taste!
Currently making these now and added a few tweaks. I can’t help it!
When cooking, especially working with vegetables, it goes without saying the vegetables may vary slightly in size. You should always be prepared to adjust cooking times. This zucchini is not intended to be boats.
Oh yum! That looks so delicious! Thanks for the shout-out for my Grilled Zucchini Pizza Slices. I love zucchini this time of year.
I do as well, Kalyn. Thanks for stopping by!