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.

In season we also love to make this Caprese chicken and zucchini and pasta with zucchini and tomatoes!

Zucchini tomato bake in white baking dish with wooden spoon.

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

Zucchini, grape tomatoes in container, parmesan cheese, dried herbs, salt and pepper in a bowl.

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!

Chopped zucchini and tomatoes with herbs and parmesan cheese in a bowl.

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.

Unbaked zucchini and tomatoes in baking dish.

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.

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

Can I add any meat to it?

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.

How do I reduce the water content in my tomatoes?

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.

How can I cook zucchini without it getting soggy?

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.

Can I use frozen zucchini?

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

You may also be interested in this list of over 45 healthy zucchini recipes!

Healthy zucchini tomato bake in a casserole dish with a wooden spoon.
Zucchini tomato bake in white casserole dish.

Zucchini Tomato Bake

Enjoy fresh flavors of summertime produce in this cheesy, herby Zucchini Tomato Bake. All you need is 6 ingredients and 30 minutes!
4.97 from 140 votes
Servings 6 servings
Calories 79
Diet Low Calorie
Diet Low Calorie
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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 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.

Video

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 79kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 444mg | Fiber: 3g | Sugar: 6g
Course: Side Dish
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Good recipe. Didn’t have cherry tomatoes so I used two tomatoes fresh from the garden and baked it longer than recommended, ~45 minutes. Also added a little olive oil and a Tb of flour to the veggies together before baking. Turned out great.

  2. 5 stars
    I made this for my husband last night. I put my own lil spin on it! I cut up the zucchini, and I had a fresh Jersey tomato. I also put in slices of garlic, and onion. Put in garlic powder, basil, parsley, and oregano, salt and pepper. Mixed all together in a bowl with progresso Italian seasoned bread crumbs, and thin sliced sharp yellow cheddar, since i didn’t have parmesan! placed in small round casserole dish coated with pam spray. put in oven on 400* and baked for 40 min. oh man did it turn out AMAZING! the bread crumbs actually soaked up any liquid from tomatoes, and crisped up everything! my husband actually loved it so much that he wanted a 2nd helping! so thank you so much for this recipe! i know that this is something that i will use over and over again!!

  3. 5 stars
    Thank you for this simple recipe! It is a keeper. I used different varieties of grape tomatoes instead of sliced ones, and added a little homemade pesto and extra Parmesan cheese to the vegetable medley. Served it with broiled walleye. Delicious! I was pleasantly surprised it was not watery.

    I am serving this side dish for our family get together this weekend.

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