Description

A colorful medley of zucchini, cherry tomatoes, and sweet bell peppers baked under a golden, crispy breadcrumb topping with hints of garlic and fresh basil for a rustic, comforting side dish.

Ingredients

Units Scale

2 medium zucchinis, sliced into 1/4-inch rounds
1 cup cherry tomatoes
1 large yellow bell pepper, cut into chunks
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, plus more for garnish

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, toss zucchini, cherry tomatoes, and bell pepper with olive oil, garlic, salt, and pepper.
Arrange the vegetables in a lightly greased baking dish.
In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle evenly over the vegetables.
Bake for 25–30 minutes, or until the topping is golden and vegetables are tender.
Garnish with fresh basil leaves before serving.

Notes

Use panko for a crispier topping.
Add red pepper flakes for a spicy kick.
Pairs well with grilled chicken or fish.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 180
Sugar: 5g
Sodium: 330mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg