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Preheat the oven to 350°F.
Prepare the charmoula in a small bowl by mixing together the oil, broth, lemon juice, zest, salt, garlic, parsley, and basil. Whisk until emulsified and set aside.
Arrange the tempeh in a 9-inch glass baking dish. Layer the zucchini on top of the tempeh and scatter the tomatoes on top. Pour the charmoula mixture over the tempeh and vegetables and cover the dish tightly with aluminum foil.
Bake for 35 to 40 minutes, then remove the foil and bake for 5 to 10 more minutes, until marinade is absorbed and tempeh is browned. Serve immediately.