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Baked Tomatoes Parmesan with Basil-Zucchini Pasta is an easy weeknight dinner that’s even fancy enough for dinner parties! This recipe is a great way to use up the tomatoes, zucchini, and basil that your garden is probably overflowing with right about now!
My Roasted Red Pepper Pasta is another great option for a pasta dinner night the whole family will enjoy.
There’s Chicken Parmesan and Eggplant Parmesan, but what about Tomatoes Parmesan? And how about making it a little healthier. Well, folks, I’ve so got you covered. I present Baked Tomatoes Parmesan with Basil Zucchini Pasta!
I love this zucchini pasta dish because it’s not only delicious but so quick & easy to make! It comes together in 30 minutes or less! And the best part? It’s pretty healthy for you.
This recipe is a great way to use up the tomatoes, zucchini, and basil that your garden might be overflowing with right about now!
My tip for making a delicious, quick & easy meal:
Use quality, flavorful ingredients. That means fresh produce {in-season is best}, fresh herbs, less processed ingredients, and the best quality ingredients you can afford.
Cook’s Note – Tomatoes Parmesan with Basil Zucchini Pasta:
- Don’t skip the olive oil drizzle on the tomatoes, because I feel that the olive oil made the flavor of the Tomatoes Parmesan pop!
- While vine-ripe tomatoes are my favorite tomatoes to use for the tomatoes Parmesan, alternatively, you can use Roma tomatoes or heirloom tomatoes.
Cook’s Tools:
pasta pot
baking sheet
silicone baking mat
zester
saucepan
box grater
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More Zucchini Recipes:
Quiche with Zucchini and Basil
Zucchini Cake with Cream Cheese Frosting
Baked Tomatoes Parmesan with Basil-Zucchini Pasta
Ingredients
- 1 Pound spaghetti
- Tomaotoes Parmesan:
- 1 ½ lb tomatoes on the vine cut into 1/3-inch slices
- ¾ cup panko breadcrumbs
- ⅓ cup Parmesan cheese freshly grated
- 2 Tablespoons olive oil plus more for drizzle
- 2 large garlic cloves minced
- ¼ cup basil leaves chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon oregano
- Pasta:
- ¼ cup olive oil
- 3 large garlic cloves minced
- ¾ teaspoon crushed red pepper
- ¾ cup basil leaves chopped
- 1 large zucchini grated
- ½ cup Parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Place a baking rack in the middle position and preheat oven to 400 degrees F. Cook the pasta according to the package directions & drain, reserving 1 cup of the pasta water.
- Tomatoes Parmesan: While the pasta cooks, make the tomatoes Parmesan. Using a little olive oil, lightly grease a baking sheet or use a silicone baking mat. Arrange the sliced tomatoes on the prepared baking sheet.
- In a medium bowl add the panko breadcrumbs, Parmesan cheese, olive oil, garlic, basil, salt, pepper, and oregano; mix until combined and the olive oil evenly coats the bread crumbs.
- Divide the breadcrumb mixture evenly atop the sliced tomatoes. Drizzle with some additional olive oil and bake for 10-12 minutes, or until the tomatoes are cooked and the breadcrumbs become light golden brown.
- Pasta: In a small sauce pan over medium heat, add 1/4 cup olive oil, garlic, and crushed red pepper. Saute until the garlic becomes fragrant, about 1-2 minutes.
- In the same pot as the pasta was cooked in, add the drained pasta and the olive oil mixture. Toss to evenly coat the pasta. Add the shredded zucchini, basil, Parmesan cheese, and enough of the reserved pasta water to make a light, somewhat creamy sauce. Season with salt & pepper.
- To Finish: Plate the pasta and top with the Parmesan tomatoes. Garnish with additional Parmesan and chopped basil (optional). Serve.
Nutrition
I recently updated the pictures for this Tomatoes Parmesan recipe. Here are some of the older pictures:
Joanne T Ferguson (@mickeydownunder) says
G’day! Gorgeous photo and yum!
Cheers! Joanne
brepurposed says
This is right up my alley. Def going to have to try this out!
CHRISTINA DUTRA says
this looks soooo good!
Lora Anne M says
I love the idea of a lighter version of a chicken parmesan. Can’t wait to try this. This is exactly my style of food.
Jillian says
Enjoy, Lora. This is one of my favorites. 🙂
sebastianbogdan says
i like this pasta with a lot of parmesan
Shannon says
This looks amazing. Thank you for sharing this recipe with us!
Linda @ With A Blast says
Looks sooo good ! And for a change I have all the ingredients to try it soon 🙂
Jillian says
Yay, enjoy!
Kavey Favelle says
My kind of flavours, tomatoes parmesan and basil go together so beautifully, and I love how you’ve used them here, with the tomato halves left in tact rather than chopped into a sauce.
Jillian says
Thnank you!
Emily says
I’m drooling at the sound of this and those gorgeous photos. It really sounds like such a tasty weeknight meal, saving for later!
Jillian says
Aw, thank you!
Amy|The Cook Report says
This looks so lovely and healthy! I love fresh summery tomatoes 🙂
Jillian says
Thank you! It’s a summertime favorite around my house!
Tara says
Yum! I love the topping on the tomatoes. This is such a wonderful summer meal. Perfect for using up tomatoes from my garden.
Jillian says
Exactly!