Baked Zucchini Tomatoes Gouda

This Mediterranean-inspired baked zucchini dish transforms simple garden vegetables into a delicious meal that's perfect for summer evenings when zucchini is abundant. The combination of fresh vegetables and melted Gouda creates a savory side dish that pairs beautifully with grilled proteins or stands alone as a light vegetarian main.

I first made this when my garden produced way too many zucchinis one summer. My family was getting tired of zucchini bread, and this cheesy baked version instantly became their new favorite way to enjoy this versatile vegetable.

Ingredients

• Zucchini: Provides the perfect mild base that absorbs all the surrounding flavors. Look for firm medium sized zucchinis without soft spots.
• Tomatoes: Add brightness and acidity. Choose ripe but firm tomatoes that will hold their shape when baked.
• Gouda cheese: Brings a creamy richness with a slight nuttiness. Young Gouda works best for melting here.
• Olive oil: Helps the vegetables roast properly. Use extra virgin for best flavor.
• Garlic: Adds essential aromatics. Fresh cloves will provide more punch than pre-minced.
• Herbs: Like oregano and basil provide Mediterranean flavor notes. Fresh herbs are wonderful if available.
• Parmesan cheese (optional): Adds an extra layer of umami and saltiness. Freshly grated is worth the effort.
• Fresh parsley: Brightens the finished dish. Italian flat leaf variety has the best flavor.

Step-by-Step Instructions

Preheat the Oven:

Set your oven temperature to 375°F and allow it to fully preheat while you prepare the ingredients. This ensures even cooking from the moment you place your dish in the oven.

Prepare the Vegetables:

Wash zucchini and tomatoes thoroughly under cool running water. Use a sharp knife to create even half inch rounds from both vegetables. Consistency in thickness ensures everything cooks at the same rate. Pat the vegetables dry with paper towels to prevent excess moisture during baking.

Season the Zucchini:

Combine the zucchini slices in a bowl with olive oil, minced garlic, dried herbs, salt, and pepper. Use your hands or a spatula to gently toss until every slice is evenly coated with the seasoning mixture. This direct seasoning of the zucchini ensures flavor penetrates the mild vegetable.

Layer in a Baking Dish:

Arrange your seasoned zucchini slices in a single layer across the bottom of a greased baking dish. Leave a tiny bit of space between each piece. Place a piece of Gouda cheese directly on top of each zucchini round, followed by a tomato slice. The layering order matters for proper melting and flavor infusion.

Add Final Touches:

Sprinkle the Parmesan cheese across the entire dish, focusing on the tomato tops. Add a final light dusting of black pepper for extra flavor dimension. These finishing elements will create a beautiful golden crust during baking.

Bake:

Place the dish in the center rack of your preheated oven and bake uncovered for 20 to 25 minutes. Look for bubbling cheese and slightly wrinkled tomato edges as indicators of doneness. The zucchini should be tender but not mushy when pierced with a fork.

Garnish and Serve:

Remove from the oven and immediately sprinkle with freshly chopped parsley while still hot. The residual heat will release the herbs aromatic oils. Allow to cool for 3 to 5 minutes before serving to let the flavors settle.

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The Gouda cheese is truly the star of this recipe. I discovered its perfect melting properties by accident when I ran out of mozzarella one day. The slight nuttiness of Gouda pairs wonderfully with garden vegetables, creating a more sophisticated flavor than standard Italian cheeses typically used in similar dishes.

Make Ahead Options

This dish can be assembled up to 8 hours before baking. Simply prepare everything as directed, cover tightly with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator about 20 minutes before baking to take the chill off, then bake as directed, perhaps adding 3 to 5 extra minutes to the cooking time.

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Perfect Pairings

Serve this vegetable dish alongside grilled chicken, fish, or as part of an antipasto spread. For a complete vegetarian meal, pair with a simple green salad and crusty Italian bread to soak up the delicious juices. A light, crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.

Seasonal Variations

In late summer when zucchini and tomatoes are at their peak, use the freshest garden varieties for best flavor. During winter months, you can substitute yellow squash for some of the zucchini or use plum tomatoes which tend to have better flavor year round. You can also experiment with different herb combinations based on what's available fresh.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute Gouda with mozzarella, cheddar, or even feta for a unique twist on the flavors.

→ Can this dish be made ahead of time?

While it's best served fresh, you can prepare the zucchini and tomato slices in advance. Assemble and bake just before serving.

→ How do I prevent the zucchini from becoming soggy?

Make sure to slice the zucchini evenly and avoid overcrowding the baking dish. This allows for even cooking and minimizes excess moisture.

→ Can I make this dish vegan?

Yes, swap the cheese for a plant-based alternative like vegan mozzarella or cashew cheese.

→ What can I serve with this dish?

This dish pairs well with grilled chicken, salmon, or a fresh green salad for a balanced meal.