Easy Mediterranean Baked Zucchini & Cherry Tomatoes Side Dish

Fresh summer zucchini and sweet cherry tomatoes meet nutty Pecorino, garlic, and a splash of balsamic in this quick one-pan side. It delivers golden, lightly crisp vegetables with a bright, juicy topping in about the time it takes to set the table. Grab two zucchinis and let’s cook! Then come back and tell me how it turned out or share a photo so we can all see your masterpiece!

• Vegetarian, low carb, and naturally gluten free (keto friendly with one small tweak)
• Only eight everyday ingredients plus pantry staples
• Sear, roast, top, done, with minimal cleanup
• Works as a weeknight side, light lunch, or colorful cookout platter

• 2 medium zucchini (about 6 to 7 inches each)
• 1 cup cherry tomatoes, halved
• 1 medium red onion, finely diced
• 2 garlic cloves, mashed to a paste
• ¼ cup Pecorino Romano (or Parmesan), freshly grated
• ¼ cup almond flour (optional, helps with browning)
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried oregano
• Salt and freshly ground black pepper
• Handful fresh parsley (plus basil if you have it) for garnish

Zucchini tip: Choose firm, straight zucchini with shiny skin. Very large squash hold more seeds and water, which can make the dish soggy.

Prep the zucchini

• Trim stems and slice each squash lengthwise.
• Score the cut surface in a shallow cross-hatch, sprinkle with ½ teaspoon salt, and let sit 10 minutes on paper towel. Pat dry.

Sear for flavor

• Heat a 12-inch oven-safe skillet over medium-high.
• Add 2 tablespoons olive oil. When it shimmers, drop in the butter.
• Place zucchini cut side down, leave them alone for about 3 minutes until deep golden, then flip for 30 seconds on the skin side.

Roast to finish

• Transfer the skillet to a 400 °F (200 °C) oven.
• Bake 8 to 10 minutes until a knife meets slight resistance (they should stay a little crisp). Broil for 1 minute if you want extra char.

Mix the tomato topping while the squash roasts

• In a bowl combine tomatoes, onion, oregano, remaining 1 tablespoon olive oil, balsamic vinegar, mashed garlic, and a pinch each of salt and pepper.
• Let it marinate at least 10 minutes so the juices form a quick dressing. Taste and adjust seasoning.

Plate and serve

• Drain any liquid pooled on the zucchini.
• Arrange cut side up, shower with Pecorino, then spoon the tomato mixture over the top.
• Finish with chopped parsley (and basil ribbons if you like) and a final grind of pepper.

• Keep it crisp: The quick salt rest draws out excess moisture. If you skip that step, dust the cut face with almond flour instead, which absorbs water and browns like breadcrumbs.

• Pan temperature matters: A drop of water should skitter across the skillet before you add the zucchini. A hot sear builds flavor fast.

• Dietary swaps: For a vegan version, replace butter with more olive oil and use plant-based parmesan. Strict keto eaters can trade balsamic for red-wine vinegar to shave off sugar.

• Make-ahead shortcut: Sear and roast the zucchini up to a day in advance, cool, cover, and refrigerate. Warm for 5 minutes in a hot oven just before topping and serving.

• Creative leftovers: Dice any extras and fold into omelets, pasta, or grain bowls.