Balsamic Zucchini Tomato Bake

Balsamic zucchini tomato bake with roasted zucchini and tomatoes caramelized in a dark, glossy balsamic glaze. Tomatoes burst into jammy pockets while zucchini edges turn golden with light char.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Italian-American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

zucchini

3 zucchini sliced into 1/2-inch rounds

cherry tomatoes

2 cup cherry tomatoes

olive oil

3 tbsp olive oil

balsamic vinegar

3 tbsp balsamic vinegar

garlic

2 garlic minced

Italian seasoning

1 tsp Italian seasoning

honey

1 tsp honey

salt and black pepper

1 salt and black pepper to taste

parmesan cheese

1 oz parmesan cheese grated (about 1/4 cup)

fresh basil

1 fresh basil for garnish

Equipment

1 sheet pan

Method

Prep and season

Preheat the oven to 425°F and line a large baking sheet with parchment.
Whisk olive oil, balsamic vinegar, garlic, Italian seasoning, honey, salt, and black pepper together until combined.

Roast the vegetables

Toss zucchini rounds and cherry tomatoes in the balsamic mixture until evenly coated.
Spread the vegetables in a single layer on the baking sheet without crowding.
Roast for 20–25 minutes at 425°F until zucchini is golden and tomatoes have burst and caramelized.

Finish and serve

Sprinkle parmesan over the hot vegetables and let it melt slightly.
Garnish with fresh basil and serve warm or at room temperature.

Notes

For the best caramelized edges, don’t crowd the sheet pan—use two pans if needed so steam can escape. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven for 8–10 minutes. Freezing isn’t recommended because tomatoes and zucchini get watery when thawed. For a dairy-free swap, use a vegan parmesan-style alternative or skip the cheese and finish with extra balsamic reduction after roasting.