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Zucchini, Summer Squash, and Tomato Bake

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This zucchini, summer squash, and tomato bake is a great way to use your summer vegetables.  It’s a light side dish:  a lot of flavor without all the heaviness!  You can use all zucchini or all summer squash instead of a mix of the two–use what you have on hand!


  • 2 large zucchinis, sliced
  • 1 large summer squash, sliced
  • 4 large tomatoes, sliced
  • 1 tablespoon dried thyme or 3 tablespoons fresh chopped thyme
  • salt
  • pepper
  • 34 ounces crumbled goat cheese


  1. Preparation step:  After you slice your zucchini, layer them on a baking rack on top of a baking sheet. Sprinkle salt on top of them generously and let them sit for at least 20 minutes.  This helps draw out the water and makes for a less watery casserole. Rinse and dry the slices.  If you skip this step, just expect a more watery casserole.  (It will be slightly watery because of the tomatoes as it is.)
  2. Preheat your oven to 350 degrees. Butter or lightly oil a medium baking dish. Lay half of the zucchini slices on the bottom of the baking dish.  Top with about 1/5 of  the thyme, sprinkle with salt and pepper, and then add about 1/5 of the goat cheese crumbles.  On top of that layer, add a layer of tomatoes and again top with thyme, salt, pepper, and goat cheese.  Next, add a layer of summer squash and top with more thyme, salt, pepper, and goat cheese.  Repeat with another layer of tomatoes and a final layer of zucchini.  Bake, covered with aluminum foil, for 30 minutes.  Remove the aluminum foil and bake, uncovered, for an additional 15 minutes.  Enjoy!
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American


  • Serving Size: 1 of 6 servings
  • Calories: 84
  • Sugar: 4.1g
  • Sodium: 85.1mg
  • Fat: 4g
  • Carbohydrates: 7.1g
  • Protein: 4.8g