Baked Zucchini with Tomatoes and Gouda Cheese

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:

• Knife Set
• Stainless Steel Box Grater
• Oblong Baking Pan
• Reversible Cutting Board

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Baked Zucchini With Tomatoes and Gouda Cheese

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: baked-zucchini, zucchini-gouda-cheese, zucchini-recipes

Servings: 4 servings

Calories: 465kcal

Author: Melissa Sperka

Ingredients

• 2 medium zucchini [about 8-inch]
• 2 large Roma tomatoes thinly sliced [16 slices total]
• salt
• 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

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Instructions

• 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.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1047mg | Potassium: 456mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1380IU | Vitamin C: 22mg | Calcium: 682mg | Iron: 1mg

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