Zucchini Bake


This recipe was supposed to be a Parmesan Zucchini Bake but I forgot to pick up the parmesan…shocker. Since I didn’t want to run back to the store my roommate let me use her “Almond Mozzarella Cheese”, it’s a lactose free cheese that actually tastes exactly like mozzarella. So essentially you have three types of cheese you can use for this recipe, the original - parmesan, or you can do mozzarella or fake mozzarella. You choose.

This is a quick and easy dinner side dish and depending on how many mouths you’re feeding you’ll have leftovers for the rest of the week!


3-4 medium sized zucchini
1 1/2 cup of cherry tomatoes
1/2 cup cheese (I used the Almond Mozzarella)
2 Tbsp olive oil
2 tsp Italian seasoning
1 tsp sea salt
dash of black pepper


  1. Preheat oven to 350 degrees.

  2. In a large bowl mix chopped zucchini, sliced tomatoes, oil, parmesan, Italian seasoning, salt, and pepper. Stir until combined.

  3. Put the combined mix in a large baking dish and cook for about 30 min. Or until desired tenderness is reached.

  4. Garnish with additional cheese, salt and pepper. Enjoy!


(I was so hungry I forgot to take a final pick before eating…but here it is in Tupperware lol)


If you try this dish an love it, please let me know in the comments below or tag me on Instagram!