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Baked Zucchini with Tomatoes and Gouda Cheese

Baked Zucchini With Tomatoes and Gouda Cheese

Course Side Dish
Cuisine American
Keyword baked-zucchini, zucchini-gouda-cheese, zucchini-recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 465kcal
Author Melissa Sperka


  • 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


  • 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.


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