This Italian Baked Zucchini and Tomatoes recipe is one of the easiest side dishes you will ever make. It is vegetarian, low-carb, Keto-friendly, and one that the whole family will love!
I need your help. I am feeling a bit conflicted and confused.
It is September.
PSL is back at Starbucks.
I am seeing apple and pumpkin recipes, fall leaves are all over Pinterest, and I am getting tons of emails for sweaters and hoodies on sale.
Don’t get me wrong, I ❤ fall.
IT IS 90+ DEGREES HERE!! 😲
Iknow that doesn’t seem too bad to some of you. But, in Western Washington? Holy heat stroke Batman, it is HOT!
By this point in the year we have usually dropped into the 70’s, with a few gorgeous days of low 80’s.
We have usually had some rainy days, and I have broken out my hoodies and Ugg boots.
Not this year!
Our AC has been working it’s little butt off! Like nonstop running for the last 3 or 4 days. It might be a bit chilly in the AM but, if you don’t want to end up a puddle of sweat by the afternoon, you have to deal with that little bit of chill.
So it has been difficult to get into the swing of fall cooking. Who wants to heat up the oven when it is 95 outside? All I want to do it cook everything on my grill.
I had a drawer full of gorgeous zucchini and tomatoes calling my name, and I just had to make something delicious with them.
This dish is one that I usually make over and over again as a side for everything from steak to fish. It is one that the whole family loves. In fact, I made this a few times in one week to really get the recipe nailed down.
I am the Queen of “Let’s just throw a few things in a pan and call it good” cooking. When I am trying to put a recipe together for y’all, I have to make it a few times to make sure I have the measurements and amounts down.
So I sent almost a whole dish full of this home with my son for my daughter in law.
When I saw her that weekend I asked her what she thought.
She said that when he picked her up from work the whole car smelled so good that she actually ate some right out of the container with her fingers.
Then she ate it for dinner.
And finished the rest for breakfast the next day!
I think that means it is pretty good.
What do you think?
Italian Baked Zucchini and Tomatoes
Yield: 4 to 6 servings
Author: Bobbi Hass-Burleson
prep time: 10 Mcook time: 30 Mtotal time: 40 M
This Italian Baked Zucchini and Tomatoes recipe is one of the easiest and most delicious side dishes you will ever make. It is vegetarian, low-carb, Keto-friendly and one that the whole family will love!
Remove from the oven, garnish with the parsley and serve.
Nutritional info based on 4 servings.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….