Baked Zucchini With Tomatoes and Gouda Cheese

Course Main Course, Side Dish

Cuisine American, Southern

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

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 465kcal

Author Melissa Sperka

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.
Stir together the melted butter with the garlic salt, onion powder, dry Italian seasoning and black pepper to your taste.
Brush the tops of the zucchini wit the seasoned butter. Reserve the remaining butter for the crumb topping.
Sprinkle with 1/2 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.

Zucchini - You could adapt this recipe using yellow squash.
No Streaming Needed - This baked zucchini doesn't require any steaming prior to assembling. You'll start with raw zucchini halves that will roast in the oven.
Stabilizing the Zucchini - 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.
Cheese - 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 like sharp cheddar cheese, Gruyere cheese, swiss cheese or mozzarella cheese. Use any flavor of cheese you have handy.
Fresh Herbs - You can garnish this roasted zucchini with chives, fresh parsley, rosemary, thyme or chopped green onions.