QUICK OVEN-BAKED ZUCCHINI WITH TOMATO-ANCHOVY SAUCE – TIME-SAVING SIDE DISH
Last week, I received feedback that my zucchini with tomato and tuna salsa recipe took too long. That’s a fair point. Sometimes oven time isn’t active cooking time, but often we need quicker meals. So I tested baking everything together directly. The zucchini texture was slightly softer—almost stew-like—but still delicious, and cooking time was halved. Mission accomplished!
🕒 Prep Time: 15 min
🍳 Cook Time: 45 min
🍽️ Servings: 3 (side dish)
Ingredients
- 2 medium zucchinis (~750 g), partially peeled in strips
- 5 sprigs fresh parsley, chopped
- 1 can diced tomatoes (400 g)
- 3 anchovy fillets in oil, chopped
- 3 garlic cloves, crushed
- 1/2 tsp dried oregano
- 30 g grated Parmesan cheese
- 3 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Partially peel zucchinis with a vegetable peeler, then cut in half crosswise and into chunky sticks. Sprinkle with salt and spread on paper towels to drain for 15–30 minutes. Pat dry and sprinkle lightly with salt again.
- Heat 2 tbsp olive oil in a pan. Add crushed garlic and chopped anchovies, sauté just until fragrant (about 1 minute).
- Add diced tomatoes with their juice, season with salt and oregano. Bring to a boil and simmer for 5 minutes until sauce is well combined.
- Place zucchini and chopped parsley in a baking dish, arranging in a single, snug layer.
- Pour tomato-anchovy sauce evenly over zucchini.
- Bake at 200°C (390°F) for 45 minutes without stirring, checking near the end to ensure the top doesn’t burn and zucchinis are tender.
- In the last 3 minutes, drizzle 1 tbsp olive oil over zucchini, sprinkle grated Parmesan evenly, and crack fresh black pepper on top.
- Bake an additional 3 minutes until Parmesan melts and sauce bubbles.
- Serve warm or at room temperature, directly from the dish or gently transfer to a serving platter.
Pairs beautifully with grilled meats or canned tuna/sardines.
💡 Tips
- Partial peeling retains texture and visual appeal.
- Let zucchini drain well to avoid watery sauce.
- No stirring during baking keeps zucchini intact.
- Parmesan adds richness and a lovely golden finish.
🍽️ Perfect For
- Quick, flavorful side dishes
- Busy weeknight meals
- Pairing with grilled meats or seafood
📝 Final Thoughts
This easy oven-baked zucchini with tomato and anchovy sauce is a delicious and efficient way to enjoy a hearty vegetable side. Its rich flavors and simple prep make it perfect for everyday meals.