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Summer Tomato and Zucchini Halloumi Bake | halfbakedharvest.com @hbharvest
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4.48 from 23 votes

Summer Tomato and Zucchini Halloumi Bake

This easy recipe will be your new summer favorite
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: cheese and zucchini, quick recipe, vegetable bake
Servings: 4 servings
Calories: 491kcal
Author: halfbakedharvest


  • 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!


Calories: 491kcal | Carbohydrates: 12g | Protein: 20g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 752mg | Potassium: 999mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1835IU | Vitamin C: 46mg | Calcium: 51mg | Iron: 2.6mg