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You guys, say hello to my new favorite quick and easy summertime, healthy-ish, cozy-ish dinner – the summer tomato and zucchini halloumi bake.

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

You know, you’d think that just one of these Mondays I’d give you guys a salad recipe, huh?

Ahh yeah, right. I guess that’s just not how I roll these days. No, apparently I am more into the cheesy stuff. But it’s totally cool, because we also have veggies in this dish, in the form of summer tomatoes, zucchini, and fresh spinach…you see, veggies! Aka, healthy food, aka Monday food. <–logical thinker over here…wink, wink.

Speaking of which, happy Monday!! And I say that in my most cheerful of voices. I am feeling much more positive today than I have been. My goal for the week is to stay focused on doing what I love (aka working, working, working, but again I love it and I am so grateful I get to do what I do everyday). I also want to spend a few minutes each day doing something non work related and totally letting my brain think only about things that are good in the world. BIG goals, but I’m going to try. So I’m starting things off with positive vibes for you all today. Fingers crossed that you can feel it through the computer screen!

In other news, we got twelve new chickens and a new little rooster over the weekend. They are about four months old and the sweetest little chickens. But um? They need to learn to go bed when it gets dark or that fox is going to get them. NOPE, not happening on my watch. I spent my Saturday night chasing around thirteen chickens and carefully placing them in their new, very safe, hen-house. Seriously, it was not fun, but I mean, gotta keep my egg layers safe!

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

OKok, let’s chat Monday food, which for me means this fun summertime bake.

Here’s the deal, I really don’t have the right words to describe just how good this recipe is because none of my usual words seem good enough at the moment. This is one of those dishes that is truly just melt in your mouth good. It feels slightly indulgent, but yet light and summery at the same time. It’s saucy with just a little bit of heat. The heat is balanced with a touch of sweetness from all those tomatoes and then the dish is finished off with a subtle salty flavor from the halloumi cheese.

Trust me when I say…it. is. so. good!

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

The recipe starts off with some spicy sausage. I used a lamb sausage from Whole Foods, but if you can’t find any lamb sausage, go for a spicy Italian pork sausage. Next comes all the tomatoes. Oh my excitement for tomatoes right now is pretty much through the roof.

My favorite heirloom tomatoes and heirloom cherry tomatoes have finally arrived back at my local farm stand and I am basically just jumping outta my skin with happiness. So many recipes to make, not enough days in the week.

Anyway, once the sausage is browned, the tomatoes get thrown in too, along with some spices, red wine (cause it’s Monday, duh) and spinach. Simmer it all for a few minutes until the tomatoes released their juices, then add some basil and layer on that salty halloumi cheese and a handful (or so) of cherry tomatoes. Bake for another few minutes, top with tons of fresh basil, and DIG IN. No utensils needed, just a side of toasted bread.

Veggie Option Alert: If you want to keep this vegetarian, I recommend adding one pound of mushrooms (or really any other veggie you love) in with the onions. Adding extra veggies will take place of the meat and bulk up the sauce for you. You could also add lentils for an extra protein boost!

I like to serve this with a big summer salad on the side…because you know, it is Monday. I highly recommend this simple nectarine caprese salad or this sunflower seed, kale, and cherry salad.

Trust me when I say to you…this is what you need for dinner…tonight.

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

Summer Tomato and Zucchini Halloumi Bake | @hbharvest

Summer Tomato and Zucchini Halloumi Bake

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories Per Serving: 752 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 tablespoons extra virgin olive oil
  • 1 pound ground spicy sausage (lamb or pork is best)
  • 1 small sweet onion, diced
  • 2 medium zucchini, thinly sliced into rounds
  • 4-5 medium heirloom tomatoes or regular, roughly chopped
  • 2 teaspooons paprika
  • kosher salt and pepper
  • 1/2 cup red wine
  • 1-2 large handfuls fresh baby spinach
  • 1/4 cup fresh basil, roughly chopped
  • 1 block halloumi cheese, sliced
  • 1 cup heirloom or regular cherry tomatoes
  • toasted ciabatta bread, for serving


  • 1. Preheat the oven to 425 degrees F. 
    2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Add the zucchini and cook 2-3 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the paprika and season generously with salt and pepper. Stir in the wine. Add the spinach, cover and simmer 5-10 minutes or until the tomatoes are soft and have released their juices. Stir in the basil.
    3. Arrange the halloumi in an even layer over the sauce. Sprinkle the cherry tomatoes over top and transfer to the oven. Bake for 10-15 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil and toast for dipping. Enjoy!
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Summer Tomato and Zucchini Halloumi Bake | @hbharvest

With toast and wine, Happiest Monday!

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  1. 5 stars
    We’ve been making this recipe since it first came out in 2017, and it never gets old. We only do it in the height of summer when everything is fresh from the farm, but we talk about it and wait for it all year! ♥️♥️♥️

    1. Hi Meghan,
      Happy Monday!! I am thrilled to hear that this dish always turns out well for you, thanks for making it so often and your comment!🌼🌸 xx

  2. I love this recipe! I am making for my MIL who doesn’t care for lamb 🙁 Could I use ground beef instead?

    1. Hey Maria,
      Yes, that will also work well for you!! I hope the recipe is enjoyed by your MIL:) xTieghan

  3. Love this dish and the cleanup was a breeze! I followed the recipe except that I used goat cheese instead of the halloumi.

  4. 4 stars
    So, so yummy. Made it for my other half for dinner this evening, and it was a huge success. Wasn’t able to get lamb or spicy pork sausages at my local shops, so bought classic Italian sausages (pork and beef) and cooked all the way through in the oven as I don’t have anything that can go on both the stovetop and oven right now (I’m in the middle of moving house!). SO YUMMY!!!

  5. Hi Tieghan, this is such a great recipe! I used mushrooms and added some red bell pepper, garlic and oregano because I’m a vegetarian and wanted to up the flavour levels, so the sauce was a little thinner than yours looks here, but it was soooo delicious! Thank you 🙂

  6. I made this Friday night and it was delicious! I couldn’t find lamb sausage so I used a mix of half pork sausage and half ground lamb which was perfect. And a “bake at home” loaf of ciabatta plus a bottle of pinot noir rounded it off perfectly!

  7. Just made this for dinner – everyone loved it! Very tasty, different from the usual flavors – everyone talked abut how this dish remember vacations in North Africa or Middle East! You are very gifted!! Thank you for sharing your passion and your talent with us – be reassure that you are contributing to happier family dinners – thank you! 🙂

    1. Hi Mariana, thank you so much for making it! SO so happy everyone like it, and very interesting to hear where they felt it reminded them of!
      Your so nice, thank you (:

  8. I made this last night and it was amazing! So much flavor and the sausage and haloumi were so good!! On Saturday I made your zucchini and heirloom tomato galette recipe and it was also soooo delicious! You have a New subscriber here 🙂

  9. I made this dish tonight along with the nectarine and fried mozzarella salad and omg…it was amazing! I’ve made quite a few of your recipes and every single one of them are always bursting with flavor and taste, and these two dishes were no exception. The base of this zucchini bake is so simple but the red wine addition really kicked it up a notch (tbt emeril lagasse). I’ve remained a silent observer over the years but tonights meal was so good that I felt compelled to leave a comment.

    1. Awh, thank you so so much Jessica! Made my morning with this comment!
      Thank you so much for leaving the comment!

  10. Hey Tieghan,
    I made this tonight for my mom and she seemed to really enjoy it! Thank you for the recipe. 🙂 I left out the sausage and served it with French bread. I may need to use a different bread next time, but it was nice (although messy) to scoop up the tomatoes and cheese. Also, the halloumi was lovely (and new) and went well with some red wine while watching Harry Potter. 😉 thank you again!

    1. SO happy you mom liked it Kristin!
      Ah yes a thicker bread would work much better even though french bread is delicious!
      Sounds like an amazing dinner/night!

  11. This bake is seriously everything! Love those gorgeous tomatoes and the halloumi (of course!).