I discovered this beautiful layered vegetable dish during one of those late summer days when my garden was overflowing with zucchini and tomatoes. Standing in my kitchen, surrounded by the bounty of the season, I wanted to create something that would honor these simple ingredients without overwhelming their natural flavors. After several attempts (and many happy dinner guests later), this bake has become one of my most requested recipes when friends come over for a casual weekend lunch on my patio.

The Beauty of Simplicity

What I love most about this dish is how it transforms humble garden vegetables into something that looks truly special on the table. The alternating slices create a gorgeous pattern that almost seems too pretty to eat – though no one ever hesitates for long! I’ve found that the combination of zucchini, yellow squash, and tomato not only creates a beautiful color palette but also balances perfectly between sweet, savory, and fresh.

When I first started making this, I tried complicated herb mixtures and heavy cream-based toppings. But after multiple test batches, I discovered that letting the vegetables shine with just a dusting of good Parmesan and a few select herbs creates something far more elegant and satisfying.

What You’ll Need

Zucchini: 2 medium; choose firm ones with unblemished skin for the best presentation and texture

Yellow squash: 2 medium; adds a lovely color contrast and slightly sweeter flavor than zucchini alone

Tomatoes: 5 medium; I prefer Roma or vine-ripened for their balanced acidity and lower moisture content, but any good summer tomato will work beautifully

Parmesan cheese: 1/2 cup; freshly grated makes a world of difference, but pre-shredded works in a pinch

Black pepper: Freshly cracked adds tiny bursts of flavor throughout the dish

Garlic powder and onion powder: These add depth without overwhelming the vegetables’ natural flavors

Italian spices: My blend contains oregano, basil, and thyme, but use whatever blend you have on hand

Salt: Optional, but I find just a tiny pinch enhances all the other flavors

Let’s Get Baking

Create Your Pattern

Preheat your oven to 375°F. This moderate temperature allows the vegetables to soften and release their flavors without becoming mushy.

Slice your zucchini, yellow squash, and tomatoes to approximately the same thickness – about 1/4 inch works wonderfully. When I’m feeling particularly detail-oriented, I use my mandoline, but a sharp knife works just as well.

In a baking dish (I use my grandmother’s oval ceramic one that gets the most beautiful crust around the edges), start arranging your vegetables. I like to create a pattern by alternating zucchini, yellow squash, and tomato slices in neat rows. Sometimes I overlap them slightly; other times, I stand them up on their edges for a more dramatic presentation. There’s no wrong way – just follow what feels beautiful to you.

Add the Magic

Once your vegetables are arranged, sprinkle the Parmesan cheese evenly over the top. I’ve found that covering the entire surface creates that wonderful golden crust that my husband always reaches for first.

Mix your garlic powder, onion powder, Italian herbs, and black pepper in a small bowl, then sprinkle this mixture evenly across the top. I sometimes add the tiniest pinch of salt, especially if my tomatoes aren’t at their peak flavor, but this is entirely optional.

The Transformation

Place your baking dish in the preheated oven and bake for 25-30 minutes. My oven runs a bit hot, so I start checking at the 22-minute mark. You’re looking for softened vegetables and a golden-brown cheese topping. The kitchen will fill with the most incredible herby, savory aroma – my signal that it’s almost ready.

Make It Your Own

During my recipe testing phase, I discovered several variations that I return to depending on the season and occasion:

For Sunday brunch last month, I added thin slices of red onion between the vegetables and topped with a few crumbles of goat cheese instead of Parmesan. The tanginess complemented the sweetness of the roasted vegetables beautifully.

When my basil plant is thriving, I tuck small leaves between some of the vegetable slices before baking, then garnish with fresh torn basil right before serving. The contrast between the roasted and fresh herbs adds a lovely complexity.

For heartier appetites, I sometimes add a layer of cooked quinoa or farro at the bottom of the dish before arranging the vegetables. It soaks up all those wonderful juices and turns this side dish into a complete meal.

My Best Tips

After making this countless times, I’ve learned that slicing the vegetables to a consistent thickness is key to even cooking. I aim for about 1/4 inch – thin enough to cook through but thick enough to hold their shape.

Don’t be tempted to cover the dish while baking. I tried this early on and ended up with a watery mess. The uncovered baking allows excess moisture to evaporate, concentrating the flavors.

If your tomatoes are particularly juicy, lay them on paper towels for a few minutes before arranging them in the dish. This simple step prevents the final dish from becoming too watery.

For the most beautiful presentation, I always photograph this dish right by my dining room window where the natural light makes those colors pop. The same principle applies when serving – this dish deserves to be seen in its full glory!

Frequently Asked Questions

Can I make this ahead of time? → I’ve prepared the entire dish up to 4 hours before baking with great results. Just cover and refrigerate, then bring to room temperature for about 20 minutes before baking.

My dish came out watery – what happened? → This usually happens with extra-juicy tomatoes or overcrowding the baking dish. Try salting the tomato slices and letting them drain on paper towels for 10 minutes before assembling.

What can I substitute for yellow squash? → I’ve used patty pan squash or even thin slices of eggplant with wonderful results. Use what’s fresh and available.

Is this dish freezer-friendly? → In my experience, the vegetables release too much water when thawed, creating a mushy texture. This is one dish best enjoyed fresh from the oven.

Can I add other cheeses besides Parmesan? → Absolutely! I’ve tried fontina, gruyère, and even a light sprinkle of mozzarella. Each brings a different character to the dish, but I always include at least some Parmesan for that nutty flavor.

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