Baked zucchini with tomatoes, garlic and thyme
4 servings
25 minutes
Baked zucchini with tomatoes, garlic, and thyme is a true masterpiece of Italian cuisine infused with the spirit of Mediterranean sunshine. This recipe has roots in traditional Tuscan cooking where fresh vegetables and aromatic herbs play a key role. Tender zucchini, juicy tomatoes, spicy garlic, and fragrant thyme baked to a golden crust create a harmony of flavors — lightness, the sweet acidity of tomatoes, the spiciness of garlic, and the warmth of herbal notes. The dish can be served as an appetizer or as a side to meat or fish. It pairs perfectly with a glass of white wine and fresh crusty bread. Baked vegetables retain maximum nutritional properties making this recipe not only delicious but also a healthy choice for a light lunch or dinner.

1
Preheat the oven to 190 degrees.
2
Slice the zucchini and tomatoes into rounds and arrange them alternately in a baking dish, placing them side by side. Drizzle with olive oil and sprinkle with minced garlic and thyme.
- Zucchini: 3 pieces
- Tomatoes: 5 piece
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Dried thyme: 1 teaspoon
3
Salt and pepper, then send to the oven for 25-30 minutes until soft and golden, occasionally basting with the juices. Serve warm.
- Salt: to taste
- Freshly ground black pepper: to taste









