by Olena

Zucchini Bake with Tomatoes, Garlic and Parmesan

by Olena

Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.

We love Parmesan zucchini sticks and I have baked tomatoes topped with Parmesan cheese a number of times. So, I thought why not to combine both with some garlic and make a healthy zucchini bake?! Cheese with garlic is always a winning combo. In Ukraine, garlic and dill go together like lime and cilantro in Mexico.

Great success! This zucchini tomato casserole literally took me 5 minutes of chopping. You can use green or yellow zucchini or a squash type. Heirloom tomatoes would be delicious instead of grape tomatoes. Throw in some cooked diced chicken, ground turkey or tofu to make low carb zucchini bake a complete meal.


Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.

How Long to Bake Zucchini in the Oven

I like zucchini cooked but still crunchy, and that’s what this zucchini tomato bake is. For well cooked vegetables, cook 10 minutes longer.

This zucchini squash tomato bake was amazing, even cold. I hope I don’t have to sell you on baked and somewhat crispy Parmesan cheese with garlic, right?! Enjoy my Ukrainian with an Italian flare version of zucchini!

How to Make Zucchini Bake

  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine. Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.
  3. 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. Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.


30 Healthy Zucchini Recipes

Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.


Zucchini Bake with Tomatoes, Garlic and Parmesan

4.9 from 11 reviews

Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. Serve as a side or add cooked chicken for a 30 minute dinner.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 2 large or 2.5 lbs zucchini, 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)


  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
  3. 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.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Store: Refrigerate covered for up to 3 days.


Add some grilled, roasted, cooked, even quickly pan fried with some seasonings chicken (cubed or shredded).

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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114 comments on “Zucchini Bake with Tomatoes, Garlic and Parmesan

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  1. Hi Olena~

    My name is Lynn and I am new to your website. I will be making “The Zucchini Bake with Tomatoes, Garlic and Parmesan” for family on Christmas Eve. It looks delicious and the reviews were outstanding! I do love that you take the time to respond to the reviewers questions and with a lengthy reply at that!

    I would like to know if I can prep this recipe 2 days ahead, store in the fridge uncooked and then cook it before I travel? Or must it be completely cooked first. I just prefer not reheating it if possible. Thank you Olena!

  2. I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.

  3. Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.

    Will definitely make again!

  4. Made it yesterday and my husband and I loved it. The zucchini was hot, but crunchy, just perfect. The tomatoes gave it flavor along with the cheese. Today I added a can of tuna and had the left over portion for lunch. This recipe is a keeper!

  5. I just wanted to say I have made this recipe a few times now and it’s great. I do increase the parmesan just a bit because I like it, and I add a slick of olive oil for flavor. We’ve eaten it a couple times as a main dish with some bread and a green salad on the side, and once I served it as a side with some tomato-basil chicken sausages. I love that it feels hearty but still light enough for a summer dish. Thanks for an awesome recipe!

  6. I did not know what to do with all this zucchini in my garden so i tried this recipe one night. It was delicious. I have one in the oven right now. I added chicken and bacon bits omg its gonna be good!

  7. I made it with and w/o the Parmesan, both were good, so I removed the Parmesan from the receipt and replaced it with Eggplant.
    How much (g) is a cup anyway?

  8. This is my 3rd year making this. I make it at least 4 times every summer. I do add mushrooms and sometimes a little red onion. My husband Can’t wait for me to make it. thanks for a great recipe.

    1. I’m so glad one of ifoodreal’s recipes became your family’s staple! And yes, husbands are really good at waiting for the wives to cook smth yummy.:)

  9. I came across this recipe because I had a bunch of zucchini to use up and was thrilled to find I already had all of the ingredients for this. Super easy, light and healthy! Definitely a keeper and will make again. I used a tsp. of Bragg’s organic Sprinkle for the seasoning. Thanks for the great recipe!

  10. I’ve had this on one of my Pinterest boards forever, and I stumbled back upon it while I was looking for something to make with all the zucchini in our weekly farm box. I also made the rosemary chicken that you mentioned in the same post. The veggies are not quite done yet. but everything smells amazing! I can’t wait until it’s all finished! I just wanted to say thank you for sharing your cooking ideas/ recipes.

  11. Made this tonight for dinner and it was delicious! I did add a little bit of extra cheese but I add extra cheese to everything 🙂 I chopped the veggies over the weekend and it only took five minutes tonight to throw everything else together. Easy, quick and delicious!!

    1. Chopping in advance – I should learn from you. I suck at prep. Probably because I cook so much, and then clean after, I can’t loath an idea of prepping for a week on Sunday lol.

  12. I love this dish!! I actually mix in cooked quinoa seasoned with adobo seasoning and it’s always a crowd pleaser!!

  13. Have been making this in a skillet for years. Zucchini round slices, brown on one side in 1/2 olive oil 1/2 butter, turn, add garlic and tomatoes, season with Mrs. Dash, remove and plate when zucchini browned on second side. Lightly top with parmesan cheese. Am now anxious to try your baked version. It would require a little less effort. Thanks for sharing.

  14. This may have been said before, but I just entered everything into my WW app – and with the new point system, it shows it being only 1 point per serving! Woo Hoo! Looks delish – adding it to the menu this week. Thank you for sharing 🙂

  15. Just made this for lunch, it was great. I coarsely grated the zucchini and it turned out fine. Great way to use up the abundance of fresh tomatoes and zucchini from the garden.

  16. This was perfect as a side dish for crock pot lasagna. With a salad and garlic bread, it was wonderful. I did use half zucchini and half crook neck (yellow) squash cuz that’s what I had but didn’t change the recipe otherwise. Absolutely delicious and so healthy! Thanks!!!

  17. I made this dish tonight for the third time since I discovered it on pinterest a few months ago. I love it and decided to find out more about the person who created it. Thanks so much for sharing. I look forward to checking out other recipes on your site.

  18. I used 2- 16 oz. packages of frozen zucchini, a drained can of tomatoes with garlic, reduced the garlic cloves in the recipe to 4, and did 1 tsp. each of the spices. A little strong, but that’s what I get for not looking at the comments first. Really good. I will tweak it a bit more (less spices) and try it again.

  19. Neighbor had just given me zucchini and heirloom tomatoes from her garden tonight and so I Pinterested those ingredients and found your fabulous recipe…guess what’s for dinner tonight??!! ? Thank you!!!

  20. This was great! It had good flavor to it with the garlic in it. Only thing it was hard to eat the basil since it was frozen when we cut it and chewy. Is it better to leave basil in the fridge instead?

        1. Was basil frozen in chunks or ice cubes? Whole or chopped? Sounds like bigger chunks didn’t have enough time to defrost during baking. Break into smaller pieces.

          1. It was frozen whole in its package. Another site I looked up said to put them into vases or glasses with water on the bottom and cover them. Are you saying I can freeze them if they are cut up?

          2. Oh I see. If you freeze it whole then you have to let it thaw a bit and then chop before adding to the dish. You can also freeze in an ice cube tray with a bit of water.

  21. I made this three days ago and my husband & I really loved it. I added mushrooms & onion. I made big chunks of every thing. It fit in a 9×13 inch pan. I had to cook it 50 minutes. Stired it 2 times during cooking. It turned out great. I’m making it again tomorrow. can’t wait.

  22. When do you add the last basil ????
    Would it matter if I missed it in before would it matter if I missed it in before before coking

  23. Besides the fact that this recipe is amazing, I genuinely appreciate the fact that you put how long this will last in the fridge. Nobody (that I’ve seen anyway) includes that in their recipes. Props all around on this one!

    1. Yay. I started adding that a while ago because everyone kept asking the same question and people genuinely don’t know what is fresh or not. So much food gets spoiled for no reason. So great to hear that.

  24. Have made this on several occasions and has been a massive success every time. Have another dinner happening and it’s on the menu again. Thank You for a great recipe. ??

    1. OK LOL. I also noticed depends what garlic I use. Store-bought organic is way less powerful than local from the garden. That must be the Russian one, on steroids.:)

  25. I made this last week – the salt as hubby is restricted and added some baby bella mushrooms yummyumm, making it again tonight with roasted chicken.

  26. Hi! If you’re going to add chicken, do you cook it all the way, dice it up, and bake it with the zucchini and tomatoes? Any suggestions?

  27. Had this with tilapia tonight. Not only was it easy but it was the first healthy dinner my husband and I totally agree on!

    1. Awesome to hear. It will get easier as your tastebuds clean up. Probably I suspect it pertains more to your husband. Women are easier going when it comes to food.:)

  28. This looks so good that even though it’s almost December I want to find some organic zucchini, (spend a lot more!!) and make it. I already miss my summer vegetables! You mentioned that in Ukraine garlic and dill are often used together.

    I am so hoping to see some healthy dishes with your homeland slant in them! So curious about different cultures. I’d love a borscht recipe, beets are a favorite of mine, but any other thing you have reworked that Ukrainen would be so much fun to try!

    1. Well, maybe not borscht! I just googled it! It sounds so simple and tasty but most recipes that I found are really quite complicated. I wouldn’t mind the time and many steps, but they are all written in metric which I don’t understand and the instructions are also often a little hard to follow. I am thinking it is the translation problem.

      One day I will find a great restaurant that some Ukrainen dishes and I try my borscht!

      1. Oh my gosh, now who is the dummy? Olena, I thought I looked really well on your site at all of your recipes. I missed the borscht! The one thing I have been dying to try for more than a year! (Smacking my forehead!) I have checked out the link (thank-you) and your borscht looks delicious and uncomplicated. I’m dragging myself to the store tomorrow! Seriously! I have a bad cold in my chest and this is just the thing! Thank-You, Thank-You, for reading every post and responding!

        1. Awe, get better!!! Warm soup will make you feel better. We also ALWAYS make chicken noodle soup when someone has a cold. I have a slow cooker recipe. We also eat a lot of citrus fruit, garlic, raw honey and warm liquids as soon as cold hits. Always works like a charm and kills all bugs inside. It might be not sexy but healthy for sure. I love your comments! I love talking to “real” people since I work from home.:)

          1. Thank-you again! Soup is one of my favorite things when it gets cold here in the Northern most Illinois. My chicken soup has never been clear without me straining the broth through layers of cheesecloth and it’s a messy job that I that I would love to skip. After clicking your link and reading your simple hints, I am hoping to be able to forget that now. I haven’t used my slow cooker in a long time, but the chicken soup sounds good too, and healing. Do you put your raw honey in tea, on toast, or just eat it from a teaspoon? I am wondering if the heat might kill the good things in there?

            Thank you so much! You have been more than helpful! I need to work on the citrus, I am more a fan of vegetables than fruit and don’t think to eat it very often!

          2. Oh no, that way I would never make chicken soup – so much work. Just add peeled whole white onion, keep lid a bit open and strain with a mesh. Onion really clears the stock and the open lid too.
            I assume eating raw honey by the spoon is the best in terms of benefits. Yes, I would think hot water would kill those benefits because boiling water T is 212 F and raw honey benefits are kept if it is heated below 95F. We eat it by the spoon, then sip on hot tea or milk. Also hot milk with a piece of melted butter in it is very good for curing cough. Honey for sore throat as well. Old Russian methods. Also hot milk with honey but benefits of honey are gone but it cures cough. My MIL would rub bear’s fat on chest and back when kids were coughing but that I’m not sure about or I feel bad for bears. Also was popular to fill socks with dry mustard and sleep like that (I would triple the sock to keep bed clean). Cures cough because of heat. No cough syrups or antibiotics for sure and we are all alive and well.:) Get better!

  29. this is the 3rd recipe I have bookmarked of yours! Simple and easy ingredients, which I love. Also, in Saskatchewan, zucchini is usually $1.29, right now its 1.29 per zucchini. Makes me sick! Its my favourite veggie.

    1. Hi Kimberley! Yes, as soon as we head into winter and Mexican zucchini hit the shelves, price goes up. But still if you eat clean you save a lot of money on boxed and prepackaged food so I honestly do not count my money when it comes to veggies. Gotta eat them and no other choice. Better than eating cheap pasta all winter and then trying to lose all that weight lol.

  30. Loved this recipe. Made this for dinner tonight on Halloween and it was a big hit. Will make it again. My husband isn’t a garlic lover so cut it in half. Great receipt thank you?????

  31. Очень простой и классный рецепт! Я тоже приветствую здоровую и полезную еду. Сегодня вечером порадую мужа ))

  32. Great recipe! Fixed it for lunch today and added precooked chicken sausage made with Parmesan and spinach in the last fifteen minutes just to heat the sausage. It was a great lunch and I have leftovers for another day. Best squash casserole I’ve ever had. Thanks!

  33. $1.29 in August?! Here in the USA August 17 is “leave a zucchini on a friends porch day”. I’ve got 2 large zucchinis and this recipe will help to get one eaten.

    1. Haha.Yes, this year I have discovered farmer’s market and buy large zucchini more affordable, I think. At least it is not from Mexico. If you know someone with a garden then zucchini are really cheap.:)

      1. What is wrong with Zuchinni from Mexico? I live there and produce is far superior to the States be it from a chain market or a Farmer’s Market. Just curious what your thoughts are.

        1. Well, for you who lives in Mexico there is nothing wrong with produce from a local farmer’s market if you ask the vendor whether it has been sprayed or not. In this case, you are buying local and sustainable produce. In a chain store in Mexico how do you determine if the produce is superior? I just came back from Mexico and that produce looks pretty but that is because it is heavily sprayed. Taste wise – the same commercially grown produce. I tried farmer’s market produce and WOW, just like at home, doesn’t matter where you live.
          For us in the US and Canada, buying non-organic produce from Mexico means it has been heavily sprayed while commercially grown. Here is a lot of information on “pesticide use in Mexico”. That is why I encourage to buy local and pesticide free (even organic from Mexico isn’t always safe). Sad world we live in today.

  34. Made this last night. Delicious. Didn’t bother dirtying another bowl and just mixed everything in the casserole dish. Added a pinch of red pepper flakes. Will make again!

    1. Yes, any. Grilled, roasted, rotisserie (we have a natural store that sells unmedicated ones. regular store-bought are full of preservatives and sodium i seasoning, not to mention farm factory chicken itself), even quickly pan fried with some seasonings.

  35. when using frozen zucchini, should it be thawed or just tossed in frozen? I have a freezer full from my garden!!

  36. Hello Olena..I am in love with your website!!
    Any chance this recipe would be sufficient if I made it ahead of time and froze the casserole. My husband works out of town and I wanted to find some healthier options other then pasta to make and freeze. Any suggestions would be great appreciated!!!
    Thank you

    1. Hi Carly. Thank you very much! No, this casserole wouldn’t freeze well. Zucchini and tomatoes will be soggy, not tasty at all once defrosted. I have many non-pasta casseroles in Casserole category. Check them out. I usually include at the bottom of recipe if it can be frozen under Storage Instructions. Quinoa, Rice and Lentil casseroles I have generally can be.

  37. How would you make this with ground turkey? Brown the turkey first, then combine with the veggies to bake in the oven?

  38. I can’t wait to make this!! One question, has anyone used frozen zucchini? I have a ton of zucchini and summer squash I from a trip to the farmers market.

  39. I made this last night as a side with chicken. Now my husband is not a big fan on veggies. He’s a burger, fries and pizza kind of guy, yet skinny! Last week my doctor got on me big time. Health and weight, must eat healthier! So cleaned out pantry/fridge etc. and started over. How did this recipe go over with my husband? I was scared he was going to hate it but he LOVED it from first bite!!!! Pinning many of your recipes which I think will be made much of the coming months! Healthier me, here I come!!! Thanks for sharing!!

    1. Oh my. You have one of those husbands.:) Just sprinkle some cheese on all his veggies.:) Good for you, Renee! So many people don’t give a damn about what they eat or what big corporations feed them. Just simply don’t care. That’s why America is where it is today. So, good for you!

  40. Made this last night and it was a hit! I thought I was supposed to use 1 tsp of each of the spices but it seemed excessive so this is what I did: 1/2 tsp. oregano; 1/2 tsp. thyme; 1 tsp basil – all dried herbs! I am sensitive to garlic, so added 1/2 tsp dried roasted Minced Garlic (Epicure Brand) instead of all the fresh garlic! Used 1 yellow & 1 gree zucchini and two large beefsteak tomatoes chopped. I roasted for longer and at a higher temperature as my family likes veggies cooked well – it was absolutely awesome and everyone wants me to save this recipe!

  41. Making this tonight with Zucchini that keeps being given to me. Can’t wait to try it…. also shared it on my blog.
    Thanks for such a simple and healthy recipe!!

  42. Made this tonight for dinner and it’s great! We had tons of yellow summer squash, yellow peppers, and heirlooms tomatoes from our CSA box, so I cut them all up and baked them together. Sauteed some chicken to go with it, and topped it all with our basil. Delicious! Thanks for the recipe!

      1. HI this looks amazing i have made something close to this but was wondering if i could use pork chops cut into bite size pieces or leaving them whole , i wonder if it would keep them tender(chops) or would they be tough? need some advise for dinner tonight…lol thanks in advance

        1. Hi Lisa. I wouldn’t leave pork chops whole for sure. What I would do is I would tenderize them lightly, cut into bite size pieces and then mix with everything. I think they would be fine. Pork isn’t that tough. You might need to increase cooking time a bit because of higher volume. Let me know how it turned out.
          I miss pork. I grew up on pork but now I can’t find organic pork so we don’t eat it.