Baked zucchini, bell pepper, and tomato with cheese is a simple, healthy, and flavorful dish that highlights fresh vegetables. It’s perfect as a side dish, light lunch, or even a main course for those looking for a vegetarian option. The combination of tender zucchini, juicy tomatoes, sweet bell peppers, and melted cheese creates a satisfying meal. With the addition of herbs and a drizzle of olive oil, this dish is both nutritious and delicious. The best part? It’s easy to prepare and requires minimal ingredients, making it a go-to recipe for busy weeknights or when you want to enjoy a light, fresh meal without a lot of effort.

Whether you’re cooking for your family or hosting a dinner party, this baked vegetable dish is bound to impress with its vibrant colors and rich flavors.

Full Recipe:

Ingredients

• Zucchini: 1 medium (about 200-250 g)
• Bell pepper: 1 (any color)
• Tomatoes: 2 medium
• Cheese: 100 g (choose between mozzarella, cheddar, or a mix of both)
• Fresh herbs: A handful of fresh parsley, basil, or dill (to garnish)
• Olive oil: 2-3 tbsp (for drizzling)
• Salt: To taste
• Black pepper: To taste

Instructions (Step-by-Step)

Step 1: Prepare the Vegetables

1. Wash the vegetables: Start by thoroughly washing the zucchini, bell pepper, and tomatoes under cold running water to remove any dirt or residue.
2. Slice the zucchini: Cut the zucchini into even, round slices, about 0.5 cm thick. This will ensure that the zucchini cooks evenly and has a nice tender texture once baked.
3. Slice the bell pepper: Remove the stem and seeds from the bell pepper, then slice it into thin strips. Bell peppers add sweetness and crunch, making them a perfect contrast to the softer zucchini and tomatoes.
4. Slice the tomatoes: Cut the tomatoes into rounds, similar in thickness to the zucchini. Tomatoes will release some of their juices during baking, which helps keep the dish moist and flavorful.

Step 2: Assemble the Dish

1. Preheat the oven: Preheat your oven to 200°C (400°F) to ensure it’s hot enough for baking the vegetables evenly.
2. Layer the vegetables: Arrange the zucchini slices, bell pepper strips, and tomato slices in alternating layers in a baking dish. You can overlap the vegetables slightly to create a visually appealing pattern. This also helps the flavors blend together as they cook.
3. Season the vegetables: Drizzle the vegetables with 2-3 tablespoons of olive oil. Season generously with salt and black pepper to taste. You can also sprinkle a pinch of dried herbs such as oregano or thyme if you like a more herbaceous flavor.
4. Grate the cheese: Grate 100 g of cheese of your choice. Mozzarella will melt beautifully and give the dish a creamy texture, while cheddar adds a sharper, more pronounced flavor. You can use a combination of cheeses for extra richness.

Step 3: Bake the Dish

1. Top with cheese: Sprinkle the grated cheese evenly over the top of the vegetable layers. This will melt and create a golden, bubbly crust as the dish bakes.
2. Bake the vegetables: Place the dish in the preheated oven and bake for 20-25 minutes, or until the vegetables are tender and the cheese is melted and golden brown. The zucchini should be soft but not mushy, and the bell peppers should retain a bit of their crunch.

Step 4: Garnish and Serve

1. Add fresh herbs: Once the dish is done baking, remove it from the oven and let it cool slightly. Chop a handful of fresh herbs like parsley, basil, or dill, and sprinkle them over the top for a burst of freshness and color.
2. Serve: Serve the baked zucchini, bell pepper, and tomato with cheese as a side dish to grilled meats or fish, or enjoy it as a light vegetarian meal with a slice of crusty bread.

Cooking Tips

• Choose fresh, firm vegetables: To ensure the best flavor and texture, choose fresh zucchini, bell peppers, and tomatoes that are firm to the touch. Overripe vegetables may release too much moisture, making the dish soggy.
• Use a combination of cheeses: For a more complex flavor, try using a mix of cheeses such as mozzarella, parmesan, or even feta. Each cheese brings its own unique taste and texture to the dish.
• Don’t overcook the vegetables: Keep an eye on the baking time to avoid overcooking the vegetables. You want them tender but still holding their shape. Overcooked zucchini can become mushy, so it’s better to slightly underbake than to overdo it.
• Add more vegetables: You can easily customize this dish by adding other vegetables such as eggplant, onions, or mushrooms. Simply slice them and layer them in with the zucchini, bell peppers, and tomatoes.
• Spice it up: If you like a bit of heat, add a pinch of red pepper flakes or sliced chili peppers before baking.

Storage

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 180°C (350°F) for about 10 minutes or until warmed through. You can also microwave it, but the vegetables may lose some of their texture.
• Freezing: While this dish is best enjoyed fresh, you can freeze it. To freeze, cool the dish completely and transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 180°C (350°F) for 15-20 minutes.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 180 kcal
• Protein: 6 g
• Carbohydrates: 10 g
• Fat: 14 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 200 mg
• Vitamin A: 25% DV
• Vitamin C: 80% DV
• Calcium: 15% DV

Frequently Asked Questions

1. Can I make this dish vegan?
   • Yes, you can make this dish vegan by replacing the cheese with a dairy-free alternative or omitting it altogether. There are many plant-based cheeses available that melt well and would work perfectly in this recipe.
2. Can I prepare this dish in advance?
   • Yes, you can assemble the dish a few hours in advance and store it in the refrigerator until you’re ready to bake it. Just cover the dish with plastic wrap and refrigerate. When ready to bake, remove the wrap and proceed as directed.
3. Can I use other oils instead of olive oil?
   • While olive oil adds a nice Mediterranean flavor to the dish, you can substitute it with other oils such as avocado oil, sunflower oil, or even butter for a richer flavor.
4. What cheese works best for this recipe?
   • Mozzarella is great for melting and giving a creamy texture, while cheddar offers a sharper flavor. Parmesan adds a nutty, salty flavor, while feta provides a tangy bite. You can mix and match based on your preferences.
5. How do I prevent the vegetables from becoming soggy?
   • To avoid soggy vegetables, slice them evenly and make sure to season with salt just before baking to prevent excess water from being released. You can also bake the vegetables on a wire rack to allow better airflow.

Conclusion

Baked zucchini, bell pepper, and tomato with cheese is a simple, nutritious, and flavorful dish that showcases the natural sweetness of fresh vegetables. With a few basic ingredients and minimal prep, you can create a meal that’s perfect for any time of day. Whether you’re serving it as a side dish or enjoying it as a light vegetarian main course, the combination of tender vegetables, melted cheese, and fresh herbs is sure to please everyone at the table.

This versatile recipe can be easily customized with your favorite vegetables and cheeses, making it a go-to for using up fresh produce. Paired with a glass of wine or a slice of bread, it’s a dish that’s both satisfying and healthy. Enjoy!