I hope you all had a great weekend! I’m still trying to catch up on sleep from my Girls Weekend (which was perfect) and now I’m ready to jump back in with sharing some of my favorite recipes! Enter: Zucchini Tomato Bake. (If you would like to check out some of my other favorite summer recipes, stop over here.)
When I was visiting my parents a few weeks ago, I had the chance to go to the local farmer’s market in Holland, Michigan which is one of my favorite things to do in the summer. It has grown to where college kids come play instruments and sing while locals wander the farm stands purchasing fresh fruits and veggies. Also, the corner coffee shop posts up so you can grab a latte while wandering. If you happen to linger too long, there are even food trucks selling food! It is one of the highlights of summer for me.
While I was there, I was able to pick up some zucchini and summer squash. This recipe has been a family favorite for a very long time. This season is perfect for it because zucchini plants are exploding and offering lots of produce! I know “zoodles” are the hot new thing, but check out this recipe. You don’t need any special tools and it can be ready in under an hour!
First, slice zucchini and yellow squash into coins and layer into greased 9 x 13 glass pan. Try to have similar size pieces so they all cook evenly. I like the color of both, but if you only have zucchini, that is fine too.
Next, slice tomatoes and lay on top of the zucchini. I believe these were Roma tomatoes, but beefsteak tomatoes would also be excellent.
Then sprinkle shredded cheddar cheese over the top. In a separate bowl mix together milk, eggs, Bisquick, salt, cayenne pepper and black pepper. Whisk until thoroughly mixed together and then pour over all in glass pan.
Bake at 350 degrees until cheese is golden on the edges and it is bubbling.
Zucchini Tomato Bake is light and delicious and a great way to serve veggies and use up the abundance from your garden. We love to have this as a side at a cookout, but I have also served it as lighter option at brunch. Be sure to give this dish a try, I know you will love it!
10 minPrep Time
45 minCook Time
55 minTotal Time
- 3 cups zucchini (or combination of zucchini/yellow squash), cut into coins
- 3 cups tomatoes, sliced
- 2 cups shredded cheddar cheese
- 1/2 c. milk
- 3 eggs
- 1/2 c. Bisquick
- 1 t. salt
- 1/4 t. cayenne
- 1/8 t. pepper
- Preheat oven to 350 degrees.
- Slice zucchini into coins and layer into greased glass 9 x 13 pan. Top with tomatoes. Finish with cheddar cheese.
- In separate bowl, add remaining ingredients and briskly whisk until thoroughly combined. Pour over veggies and cheese.
- Bake for 45-50 minutes until cheese is golden and bubbling.
- Let cool slightly before serving.
Please don't leave out the cayenne pepper! I promise it isn't spicy at all, it just gives a slight peppery flavor.
How do you like to use up zucchini from your garden? What other vegetables or fruit do you grow in abundance?