Quick Description
A delicious layered vegetable bake with zucchini, tomatoes, onions, crispy bacon, and plenty of cheese. Comforting, flavorful, and a family favorite that works as a main dish or side.
Servings & Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients List
Vegetables
- 2 medium zucchinis (sliced into rounds)
- 2 medium tomatoes (sliced into rounds)
- 1 medium onion (sliced thin)
- 1 bell pepper (optional, sliced)
Protein & Cheese
- 6 slices bacon (cooked and crumbled)
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Seasonings & Extras
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp paprika (optional)
- Salt & black pepper to taste
- ½ cup breadcrumbs (optional, for crispy topping)
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Prepare Vegetables: Slice zucchini, tomatoes, and onion. Pat zucchini dry with paper towels (to avoid excess moisture).
- Cook Bacon: Fry bacon until crispy, drain, and crumble. Set aside.
-
Layer Dish:
- Spread zucchini slices evenly on bottom of dish.
- Add a layer of tomato slices, then onions, and bell peppers if using.
- Sprinkle garlic, Italian seasoning, salt, and pepper over vegetables.
- Add Cheese & Bacon: Sprinkle half the cheddar, mozzarella, Parmesan, and bacon. Repeat layers with remaining vegetables, bacon, and cheese.
- Top & Bake: Drizzle olive oil on top, add breadcrumbs if desired. Bake uncovered for 30–35 minutes until cheese is melted and golden.
- Cool & Serve: Let rest 5 minutes before serving to set.
Additional Notes
- This is similar to a zucchini gratin with extra bacon and tomatoes for flavor.
- Works great as a main dish with salad, or a side to grilled chicken or steak.
Dietary Info
- Low-Carb Option: Skip breadcrumbs.
- Keto-Friendly: Use only cheese & bacon, no breadcrumbs.
- Gluten-Free: Ensure breadcrumbs are gluten-free, or omit.
Ingredient Details & Substitutions
- Zucchini: Can substitute with yellow squash or eggplant.
- Tomatoes: Roma or beefsteak tomatoes work well.
- Cheese: Use Monterey Jack, Gouda, or Gruyère for variation.
- Bacon: Can replace with cooked ham, sausage, or keep vegetarian without.
Recipe Variations & Serving Suggestions
- Breakfast Bake: Add beaten eggs before baking for a frittata-style dish.
- Vegetarian Version: Omit bacon and add sautéed mushrooms.
- Spicy Version: Add jalapeños or chili flakes.
- Meal Pairing: Serve with garlic bread or fresh green salad.
Storage & Make-Ahead
- Refrigerate leftovers up to 3 days.
- Reheat in oven at 350°F for 15 minutes.
- Can be prepped ahead (layered unbaked) and refrigerated overnight.
