Summertime is the perfect season for simple pleasures—lounging on the patio, sipping cold lemonade, and enjoying fresh produce from the garden or farmers market. This Italian zucchini bake is a favorite way to make the most of abundant summer zucchini. Thinly sliced vegetables are layered, lightly seasoned, drizzled with olive oil, and baked until caramelized. Before finishing, the bake is topped with pine nuts, optional breadcrumbs and Parmesan, and finished with a sprinkle of fresh basil for brightness.
A large cast-iron skillet works beautifully for this recipe, but the bottom half of a broiler pan is a good alternative. Use a wide pan so hot air circulates around the vegetables, encouraging even browning and caramelization.
How to Bake Zucchini – Italian Style
- Preheat the oven to 425°F and position a rack in the second slot from the top. Use convection if your oven has that feature for faster, more even browning.
- Pour a couple of tablespoons of extra-virgin olive oil into a wide, heavy pan or skillet.
- Layer sliced sweet onion rings in the bottom of the pan.
- Add 1/4-inch sliced zucchini over the onions, then scatter grape or cherry tomatoes (or thinly sliced large tomatoes) across the top.
- Season with garlic salt, freshly ground black pepper, dried oregano, and dried basil. Drizzle with a bit more olive oil.
- Bake for about 15 minutes, then remove the pan and sprinkle on pine nuts and, if you like, fresh breadcrumbs and grated Parmesan or Romano. The toppings are optional—pine nuts add a lovely crunch, while breadcrumbs and cheese make the dish richer. You can easily make this vegan or gluten-free by omitting cheese or using gluten-free crumbs.
- Return to the oven and bake another 10–20 minutes, until the vegetables are tender and edges are browned and beginning to char.
Finish with thin ribbons of fresh basil for a bright, aromatic garnish. The chiffonade technique—stacking leaves, rolling, and slicing into fine ribbons—works well for this.
The result is a colorful, flavorful dish that showcases summer produce. Serve this zucchini bake as a light lunch, a side dish at dinner, or even as part of a savory Italian-style breakfast spread.
If you make this recipe, consider leaving a rating and comment to share how it turned out. If you enjoy vegetable-forward dishes, try other simple favorites that highlight fresh produce and easy preparation.
Italian Zucchini Bake
Marsha Maxwell
Pin Recipe
15 mins
35 mins
50 mins
Vegetables
Italian
6 servings
207 kcal
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 large sweet onion (such as Vidalia)
- 2–3 medium zucchini squash, sliced 1/4 inch
- 6 oz. grape or cherry tomatoes (or 2 large tomatoes, sliced)
- 1 1/2 teaspoons garlic salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/3 cup pine nuts
- 1/3 cup fresh breadcrumbs (optional)
- 1/3 cup grated Parmesan or Romano cheese (optional)
- Thinly sliced fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 425°F and place a rack in the second slot from the top. Use convection if available.
- Drizzle 2 tablespoons of olive oil in the bottom of a wide, heavy pan.
- Slice the onion into 1/4-inch rings and arrange them in the pan.
- Slice the zucchini into 1/4-inch rounds and layer them on top of the onions.
- Spread the tomatoes over the zucchini and season with garlic salt, pepper, dried basil, and dried oregano.
- Drizzle the remaining tablespoon of olive oil over the vegetables.
- Bake at 425°F for 15 minutes.
- Remove from the oven and sprinkle with pine nuts, breadcrumbs (if using), and grated cheese (if using). Return to the oven and bake another 10–20 minutes, until the vegetables are browned and tender.
- Garnish with thinly sliced fresh basil before serving.
Notes
Nutrition information is calculated with optional toppings included. Omit cheese or breadcrumbs to make the dish vegan or gluten-free as needed.