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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. I made this for dinner tonight, modifying it with some different ingredients – Turkey sausage, 5 oz. baby kale instead of spinach, and added some garlic, oregano, onion powder, and plenty of red pepper flakes. After tasting, I added a generous amount of smoked paprika, which really put it over the top in my estimation. I cooked it all uncovered on the stovetop, fried the cheese separately and added at the end. My family raved about how good this was!

    1. AH!! SO happy you made this!! Its one of my favorites!! Everything sounds delish that you added!
      Thrilled the family liked it (: Thanks Diane!

  2. Made this and it is so fabulous. Great base recipe that can be varied up a bit with different ingredients. I used pork sausage this time, but I’m planning to try a vegetarian version with mushrooms next. Totally awesome meal, thanks for a recipe that was tasty to both my veggie loving self and my meat and potato loving husband 😉

    1. Love that your messing with the recipe and finding your favorite variations! Always makes for the best to adjust to your own taste buds a bit! Thanks for making it Kelly!

  3. Have you ever tried cracking an egg on top and baking? I’m considering the this delicious looking recipe as a comfort brunch item. Suggestions? Can’t wait to try!

    1. I have not, but I think that is probably the most genius idea ever. Love the sound of baking eggs over top. YUMM! Hope you love the recipe!

  4. Made this recipe last night, with mushrooms instead of sausage, like you suggested for a vegetarian option!

    It was delicious! We’ll definitely be making this again. Thanks for the recipe!

  5. Fantastic recipe, a wonderfully fresh. I cooked this recipe for the first time last night for my best friend. We ate it outside on the balcony and it was absolutely delicious. I really wish I could eat outside every evening, it is such a treat. Thank you so much for posting this.

  6. It looks absolutely delicious!!! The presentation of recipe shot is amazing. Thank you for sharing one of the easiest & tasty recipe. I liked it so much!!!!
    amazing Before I will also find the same recipe from one website sharing a link with you:::
    Video Tutorial also available for cooking.

    1. Hi Courtney! Chicken broth or wine will be great! Let me know if you have any other questions. Hope you love this recipe! 🙂

    2. Simmering for 5-10 mins plus baking for 15-20 mins means all the alcohol will evaporate out of the finished dish. Don’t worry about replacing it.

  7. I made this tonight. The flavors were delicious!! I followed all instructions to a T though and for some reason, the sauce didn’t thicken all that well. Not sure if I should have baked it maybe 3-5 minutes longer. It was a little soupy and I was hoping (from your pictures) it would’ve had more of a stew-ish consistency. I used a 12 in’ cast iron. hmmm.. Overall though, A for amazing flavors. It was also my first time eating Halloumi. I never met a cheese I didn’t like 🙂

  8. These heirloom tomato colors are breathtaking! Why I love Summer food so! And congrats on the little chicks. I bet they are precious!

  9. Love how you took all the seasonal summer things and baked it into this warm and cozy dish. You had me at halloumi alone but those summer tomatoes are looking mighty fine too!

  10. Oh my goodness… i have just finished eating this!!! Probably cooked it way longer that described but I wanted to really reduce it down which made it so gorgeous. I added more mushrooms and no meat ( veggie). Going to have the left overs with some pasta for lunches. Amazing recipe.