by Olena

Zucchini Tomato Bake

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Olena Osipov
4.9 from 82 votes

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Enjoy the fresh flavors of baked zucchini and tomatoes in this cheesy, herby Zucchini Tomato Bake. All you need is just 6 ingredients and 30 minutes for a fresh and flavorful zucchini tomato casserole!

We also love to make this Caprese chicken, pasta with zucchini and these Instant Pot favorites in summer.

Zucchini Tomato Bake

Zucchini Tomato Casserole

I’m no stranger to baked zucchini recipes here on the blog. This versatile ingredient practically finds its way into everything I make in the kitchen. From stuffed baked zucchini boats to zucchini fritters and even zucchini banana bread (don’t knock it till you’ve tried it!). When combining zucchini with succulent baked tomatoes and a combination of herbs, garlic, and cheese, this zucchini tomato bake is the perfect side dish for tons of meals!

Plus, this dish 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 in the weekly rotation. This zucchini tomato casserole is super low effort, too; just a few minutes of chopping and the dish is ready to shove in the oven and bake to cheesy, flavorful perfection.

Zucchini and tomato not only pair incredibly well together but also with all kinds of herbs, spices, and seasonings. This recipe can also easily be adapted into a creamy tomato and zucchini gratin or a one pan meal with added protein (several adaptations listed below.)

Best of all, this squash tomato bake is vegetarian (vegan optional), gluten free, and a low carb zucchini side dish. And, as a final bonus, according to my family, it smells like pizza as it bakes in the oven (although not as much as this grilled zucchini pizza!) so that couldn’t possibly be a bad thing!

Zucchini and tomatoes, parmesan cheese, dried herbs

Ingredients for Zucchini Tomato Casserole 

All you need for this fresh zucchini tomato bake is just 6 ingredients, plus the cooking spray and salt and pepper! If you would like more traditional casserole, try zucchini lasagna. For a simple and plain version make this zucchini casserole recipe.

  • Zucchini: I used two large green zucchinis. However, you can use yellow too or even a combination of the two. Any variety works well within this recipe for baked zucchini.
  • Tomatoes: Grape/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 of this tomato bake. Feel free to slightly reduce the amount if preferred.
  • Herbs: I used 1 tsp (in total, not each) dried herbs to toss with the zucchini and tomato mixture, and there are plenty of options: dill, basil, oregano, Italian seasoning, etc. Use 1 alone or a combination of several. I also use fresh herbs (parsley or basil) to garnish.
  • Salt & Pepper: To season the vegetables, of course.
  • Parmesan: Use a rennet-free option for a vegetarian zucchini recipe.
  • Cooking spray: Or oil like olive oil or avocado oil.

Add-ins and Variations

  • Alternative spices: To add spice, use a little chili powder, cayenne powder, or red pepper flakes. Paprika (smoked or plain) and onion powder also work well with these ingredients.
  • Add more vegetables: Onion, mushrooms, bell peppers, eggplant, and leeks will all pair well with the zucchini and tomato.
  • Dairy: Instead of Parmesan, you could use mozzarella or another melty cheese like cheddar. For ‘creamier’ results, feta cheese or goats’ cheese would work.
  • Vegan: Replace the Parmesan with your favorite vegan melty cheese and/or a generous sprinkle of nutritional yeast.
  • For a zucchini tomato gratin: The signature element of a gratin is the crispy, browned top. This can be achieved with the addition of breadcrumbs (panko, regular, or gluten-free) or by broiling the cheese at the end of the baking time.
  • For a heartier creamy zucchini gratin: While the process is very similar, add enough cream to the dish to cover up to 1/2-3/4 of the seasoned and chopped zucchini and tomatoes, mix well, and top with the cheese and breadcrumbs. Then bake.
  • For a ‘juicier’ zucchini tomato casserole: Feel free to add a tin of chopped tomatoes as a base in the casserole dish if you want a casserole with more of a sauce.
  • Transform this into a low-carb one-pan meal: By adding some diced chicken, ground turkey, or tofu to the zucchini tomato bake before baking.

How to Make Baked Zucchini and Tomatoes

  • Preheat oven to 350F/175C: And spray an 8 x 8 or 9 x 11 baking dish with cooking spray. Then, set aside.
  • Combine the ingredients: In a large mixing bowl, add all ingredients, except the fresh parsley/basil. Stir to combine.sliced tomatoes and zucchini mixed with parmesan cheese and herbs in a bowl
  • Transfer to the 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. At this point, you can optionally top the zucchini tomato bake with a little extra cheese or breadcrumbs for a crispier topping.zucchini tomato bake
  • Remove from the oven: And garnish with basil or parsley and serve hot/warm.

How to Serve

This zucchini tomato bake is so versatile; it pairs well with most proteins, vegetables, salads, and almost any carb side dish too! It works particularly well with Italian dishes and Mediterranean dishes too.

Let me know in the comments what your favorite ways to enjoy this baked zucchini, and tomato side are!

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.

healthy zucchini casserole in a baking dish with a wooden spoon

Can You Freeze It?

Many would say no (in the past – myself included) because these veg are quite watery. However, I’ve since frozen the zucchini and tomato bake leftovers and don’t mind the slight texture change.

With a caveat – that is. I’d usually reserve the frozen veggies to go ‘within’ dishes, rather than as a side dish. For example, within pasta dishes, risotto, stir-fries, omelettes, scrambled eggs, etc.

Can You Use Frozen Zucchini?

Yes, that should work fine – though the final casserole maybe a little more watery. I suggest baking the zucchini from frozen.

More Tips

  • 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.
  • If you use tomatoes and zucchini that are similar in diameter: You can slice 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!
  • It’s important to try to achieve even-sized thickness in your zucchini slices: For even baking. To make this easier, feel free to use a mandoline. To do this, slice the zucchini in half, running almost the entire length of the squash up to the in-tact stem (this will hold the zucchini together)- that way, you don’t have to halve all the slices after using the mandoline.
  • If you adjust the size or thickness of the vegetables: Then the baking time will vary.

More Zucchini Recipes

I don’t have many other recipes with tomatoes and zucchini together, yet I have plenty of other meaty or vegetarian zucchini recipes. Here are a few of my baked zucchini recipes.

You may also be interested in this list of healthy zucchini recipes!

Zucchini Tomato Bake

Zucchini Tomato Bake

Enjoy the fresh flavors of baked zucchini and tomatoes in this cheesy, herby Zucchini Tomato Bake. All you need is just 6 ingredients and 30 minutes for a fresh and flavorful zucchini tomato casserole!
4.94 from 82 votes
Print Save Rate
Course: Side Dish
Cuisine: Ukrainian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 79kcal
Author: Olena Osipov

Ingredients

  • 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

Instructions

  • 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 all ingredients, except parsley/basil; 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 hot/warm.

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.

      Video

      Notes

      • Alternative spices: To add spice, use a little chili powder, cayenne powder, or red pepper flakes. Paprika (smoked or plain) and onion powder also work well with these ingredients.
      • Add more vegetables: Onion, mushrooms, bell peppers, eggplant, and leeks will all pair well with the zucchini and tomato.
      • Dairy: Instead of Parmesan, you could use mozzarella or another melty cheese like cheddar. For ‘creamier’ results, feta cheese or goats’ cheese would work.
      • Vegan: Replace the Parmesan with your favorite vegan melty cheese and/or a generous sprinkle of nutritional yeast.
      • For a zucchini tomato gratin: The signature element of a gratin is the crispy, browned top. This can be achieved with the addition of breadcrumbs (panko, regular, or gluten-free) or by broiling the cheese at the end of the baking time.
      • For a heartier creamy zucchini gratin: While the process is very similar, add enough cream to the dish to cover up to 1/2-3/4 of the seasoned and chopped zucchini and tomatoes, mix well, and top with the cheese and breadcrumbs. Then bake.
      • For a ‘juicier’ zucchini tomato casserole: Feel free to add a tin of chopped tomatoes as a base in the casserole dish if you want a casserole with more of a sauce.
      • Transform this into a low-carb one-pan meal: By adding some diced chicken, ground turkey, or tofu to the zucchini tomato bake before baking.
      • 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.
      • If you use tomatoes and zucchini that are similar in diameter: You can slice 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!

      Nutrition

      Serving: 1cup | Calories: 79kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 444mg | Potassium: 641mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1117IU | Vitamin C: 46mg | Calcium: 148mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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