Zucchini tomato pesto bake (similar to ratatouille) is so delicious and easy to make! It's easy to be fancy with this healthy side dish recipe!

Zucchini Tomato Pesto Bake

Zucchini tomato pesto bake is a delicious and impressive side dish that will go perfectly with any dinner! Vegan, dairy-free, gluten-free.
Course Vegan
Cuisine Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Stacey Eckert


Pesto Sauce -

Vegetables -


  • Preheat the oven to 350 degrees.
  • Prepare the pesto sauce and set aside for later.
  • Using a mandolin, (CAREFULLY!) slice the tomatoes, zucchini, and onions very thin.
  • Spread 1 tbsp olive oil in the bottom of a cast iron pan. Arrange veggies in the pan. I did this order: zucchini, tomato, zucchini, red onion, repeat.
  • Use a silicone brush to brush the pesto sauce over all the veggies. Sprinkle Italians seasoning, salt, and pepper on the veggies.
  • Lay a piece of parchment paper on top of the veggies to stop them from burning. Bake for 30-35 minutes or until all the vegetables are soft.