Baked Potatoes with Zucchini and Tomatoes
Quick, easy to cook, budget-friendly, and perfect for the whole family! Baked potatoes with zucchini and tomatoes is a hearty and healthy dish without mayonnaise, as the vegetables are baked, not fried. It’s ideal for everyday lunches or dinners and can be served as a main course or a side dish for meat, poultry, or fish.
Updated : 11 November, 2025
Easy
About 20 min.
Ingredients
2
Potato
1
Zucchini
4
Tomato
100 grams
Mozzarella
2
Garlic
0.25 grams
Dry spices
1 teaspoon
Salt
to taste
Ground black pepper
1.5 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose medium-sized potatoes. If your zucchini are young, you don’t need to peel them. Pick firm tomatoes - soft, juicy ones will lose their shape during baking. You can adjust the ratio of vegetables to your liking.
Step 2
Wash the potatoes thoroughly under running water with a brush, peel them, and pat dry with a paper towel. Slice into ⅛-inch (about 3 mm) rounds so they cook evenly with the zucchini.
Step 3
Wash and dry the zucchini or courgettes. If needed, peel the skin off thinly with a sharp knife. Slice small zucchini into ⅛–¼ inch (3–5 mm) rounds. For mature zucchini, peel, cut in half, remove the large seeds, and slice into half-moons.
Step 4
Wash and dry the tomatoes, then slice into ¼-inch (5 mm) rounds.
Step 5
Peel and finely chop the garlic cloves, or press them through a garlic press.
Step 6
You can use hard cheese, suluguni, or Adyghe cheese. I used semi-hard mozzarella - it’s dense, stretchy, and melts beautifully. Grate the cheese on a coarse grater.
Step 7
Arrange the vegetables in a baking dish (rectangular or round), placing them upright in alternating layers - potato, zucchini, tomato, and so on. Season the arranged vegetables with salt, black pepper, and dried herbs suitable for vegetable dishes (I used Provence herbs). Sprinkle the chopped or pressed garlic on top.
Step 8
Drizzle the vegetables with olive oil (or refined sunflower oil). Sprinkle the grated cheese evenly on top. Bake in a preheated oven at 200°C (392°F) for 20-30 minutes, until the potatoes are tender. If the top starts to brown before the potatoes are done, cover the dish with foil. Before serving, sprinkle with chopped herbs if desired.
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