Enjoy fresh flavors of summertime produce in this cheesy, herby Zucchini Tomato Bake. All you need is 6 ingredients and 30 minutes for a flavorful healthy side dish the whole family will love.
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When combining zucchini with succulent baked tomatoes and a combination of herbs, garlic, and cheese, this zucchini tomato bake can be part of your healthy sides rotation for tons of meals!
Plus, this casserole works year-round, too, as long as you have a source of zucchini and fresh, ripe tomatoes. Whether you’re using homegrown veggies or sourcing them elsewhere, it’s sure to be a family favorite.
I’m no stranger to baked zucchini recipes and this versatile ingredient has found its way into almost everything I make in the kitchen. From zucchini boats to zucchini fritters and even turkey burgers!
Why We Love This Recipe
Bursting with fresh summer produce, this healthy zucchini bake is so delicious! Here are some more reasons we love it:
- Simple to make: Just a few minutes of chopping and the dish is ready to shove in the oven and bake to cheesy, flavorful perfection.
- Versatile: Zucchini and tomato are easily adaptable to what you have on hand! Swap out the spices or cheese to experiment with different flavors.
- Diet friendly: Whether you need meat free, gluten free, or low carb this squash tomato bake can fit into your lifestyle!
- Smells delicious: As a final bonus, according to my family, it smells like pizza as it bakes in the oven. So that couldn’t possibly be a bad thing!
During the summertime my kitchen is always brimming with local zucchini and tomatoes. If you only have zucchini on hand, make healthy zucchini casserole instead.
Ingredients You’ll Need
Fresh zucchini tomato casserole requires just 6 ingredients plus cooking spray, salt and pepper! If you would like more traditional casserole, try zucchini lasagna.
- Zucchini: I used two large green zucchinis. However, you can use yellow squash or even a combination of the two. Any variety of summer squash works well within this recipe for baked zucchini.
- Tomatoes: Grape or cherry tomatoes are my favorite for this zucchini tomato casserole. However, you could also use larger varieties like vine tomatoes or heirloom tomatoes.
- Garlic: And lots of it. This really amps up the flavor! Feel free to slightly reduce the amount if preferred.
- Herbs: I used 1 tsp dried herbs (in total, not each) to toss with the zucchini and tomato mixture, and there are plenty of options: dill, basil, oregano, Italian seasoning. Use 1 alone or a combination of several. I also use fresh herbs (parsley or fresh basil) to garnish.
- Parmesan cheese: Freshly grated will taste best.
How to Make Zucchini Tomato Bake
From prep to finish, this vegetable bake is on the table in only 30 minutes. Perfect for those lazy hazy days of summertime!
Preheat oven to 350 degrees F and spray an 8 x 8 or 9 x 11 baking dish with cooking spray.
Combine the ingredients: In a large mixing bowl, add your chopped zucchini and tomatoes, dried herbs, grated garlic, and Parmesan cheese. Stir your cheese mixture and vegetables to combine.
Transfer to prepared baking dish: Bake uncovered for 25 minutes for zucchini with slight ‘bite’, or 35 minutes if you like more tender results. I recommend checking for doneness with a fork or knife after 25 minutes.
Remove from the oven: And garnish with basil or parsley and serve hot or warm.
Substitutions and Variations
- Sliced veggies: You can slice 1/4 inch thick rounds from the vegetables rather than chunks and layer them alternating between zucchini and tomatoes, on their sides, within the baking dish. This is great for presentation!
- Spices: To add heat add a dash of red pepper flakes. Paprika (smoked or plain) and onion powder also work well with these ingredients.
- Vegetables: Yellow or green summer squash work in this recipe. Sliced onion or leeks will also pair well with the zucchini and tomato.
- Cheese: Instead of Parmesan cheese, you could use mozzarella cheese or another melty cheese like cheddar.
- Vegan: Replace the Parmesan with your favorite vegan melty cheese or just omit.
- Bread crumbs: For a crispy topping, add 1/8 cup or more of breadcrumbs near the end of baking time.
How to Serve
This zucchini tomato bake is so versatile! It pairs well with most proteins, vegetables, salads, and almost any carb side dish recipes, too! It works particularly well with Italian and Mediterranean dinners as well.
- As a meatless main: Served alongside garlic bread.
- With meat: Like Instant Pot whole chicken or air fryer lamb chops.
- With fish: Like lemon butter baked cod or grilled shrimp skewers.
- With salad recipes like Instant Pot potato salad.
- Over the grain of your choice: Such as quinoa, brown rice or couscous.
Don’t forget dessert, berry trifle is the perfect summer treat!
Let me know in the comments your favorite ways to enjoy this baked zucchini with tomatoes.
How to Make Ahead and Store
Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
Storing: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Freezing: I don’t recommend it. Both zucchini and tomatoes are moisture producing vegetables and would not hold up well to being frozen.
Expert Tips and FAQs
You sure can. Add diced cooked chicken, sausage or any cooked protein. If adding raw, I recommend to use diced boneless and skinless chicken breasts or thighs as they cook fast. If you would like to add any ground meat like ground turkey, saute it first with a few seasonings to taste.
You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish. Best to use whole small tomatoes like grape tomatoes or cherry tomatoes. If they are small enough, you don’t have to cut them.
Don’t overcook it and don’t cover it while cooking! Zucchini can go from firm to mushy within minutes, so ensure you check your casserole at 25 minutes. Set a timer so it doesn’t accidentally overcook.
I haven’t tried but I’m pretty sure you can use frozen chopped zucchini. Do not thaw and try to bake casserole at 400 degrees F for 20 minutes and play it by ear after that. Frozen zucchini need to be cooked at higher temperature and faster.
More Healthy Zucchini Recipes
- Ground turkey and zucchini
- Chicken zucchini casserole
- Mediterranean baked zucchini sticks
- Zucchini potato bake
- Tex Mex chicken and zucchini
You may also be interested in this list of over 45 healthy zucchini recipes!
Zucchini Tomato Bake
- 2.5 lbs zucchini (2 large) cut into quarters
- 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
- 5 garlic cloves minced
- 1/2 cup Parmesan cheese grated
- 1 tsp any dried herbs like basil, oregano or Italian
- 3/4 tsp salt
- Ground black pepper to taste
- 1/3 cup parsley or basil finely chopped
- Cooking spray I use Misto
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. Stir to combine.
- Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with basil or parsley and serve warm.
- Store: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
- Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
- Cheese: Instead of Parmesan , you could use mozzarella or another melty cheese like cheddar.
- Dairy free: Omit cheese, or replace the Parmesan with your favorite vegan melty cheese and or a generous sprinkle of nutritional yeast.
- To reduce how ‘runny’ larger tomatoes are: You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish.