by Olena

Zucchini Tomato Bake

Olena's image
Olena Osipov
5 from 100 votes

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 and pasta with zucchini 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!
4.96 from 100 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.

      203 comments on “Zucchini Tomato Bake

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      1. 5 stars
        Great recipe! Was thinking hard on what veggies to cook for my siblings while my parents were away, and everyone loved it! Will definitely make again once I have more zucchinis 🙂

      2. 4 stars
        We enjoyed the texture of this dish (that it wasn’t mushy) and it had just enough of a cheesy taste to it to please the tongue. The tomatoes add the spark it needs. I did use more oregano than the recipe called for, and I also used some basil. I also mixed in some leftover spaghetti squash from the night before, which was really a nice way to hold the dish together and added some complexity to the dish.

      3. 5 stars
        Love this recipe. Quick and easy and I added chicken. I also used heirloom tomatoes which really made this dish spectacular!

      4. 5 stars
        This recipe was delicious and so ieasy! I made it exactly as written. Even my picky daughter liked it and wondered while it was baking why the kitchen smelled like pizza! LOL. I will definitely make this again.

      5. 5 stars
        I just made this and it was a hit with the family! We were tired of just zucchini side dishes. It was delicious with the parm and tomato’s and I put in some fresh basil leaves that I had. Really easy to make. I baked it 35 minutes as we look our veggies cooked thru. This is going in my recipe folder.

      6. 5 stars
        This is a great recipe. I do sweat the zucchini before I assemble it and it’s delicious. My husband loves it too. With low fat parmessan cheese it’s perfect for Weight Watchers! I don’t bother counting the points.

      7. 5 stars
        Good recipe. i added a little olive oil and some green chili to spice it up. I also cooked it over a bed of tater tots. Delish

      8. 5 stars
        This was a delicious dish. I especially took delight in the fact that I had most of the ingredients growing in my garden! Zucchini, tomatoes, garlic and basil were right outside the back door!

      9. 5 stars
        Really good and easy. I drizzled w olive oil, added a slice of prosciutto chopped, a few leaves of fresh spinach . Baked the casserole,Then added some fried tofu leftover from previous night. Absolutely delicious and used up some odds and ends from fridge and assortment of summer squash from garden. Husband and I ate the whole thing.

      10. 5 stars
        I enjoyed making this quick, easy, healthy recipe calling for fresh produce! Not only is it beautiful but it’s a delicious and simple flavor combination that takes just a few minutes to come together. My family loved it.

      11. 5 stars
        I make a version of this all the time, however I use a can of diced tomato or 2. it gives it great juice to cook in. I use shredded chicken and green and yellow zucchini, along with diced up eggplant. garlic, basil, part skim mozz or parm and sometimes ricotta or cottage cheese. mix together and throw in casserole dish – into oven for about 40 min at 350 or 400. Delicious!!!

      12. 5 stars
        Mmmmmmmmmn. mmmmmmmmmnnn
        Good! I had bought a zucchini with the intention of using it for spaghetti but didn’t. So I needed a side dish for fish and had been growing dill. I had already zoodled the zucchini so I mandolined an onion And followed with the rest of the ingredients using fresh dill and dried oregano. This was so simple and so healthy and so good! Thank you!

      13. 5 stars
        This zucchini and tomato recipe was delicious! I used all fresh veggies from my garden so good will make this recipe again. I’m going to add yellow squash next time.

      14. 5 stars
        Loved the “healthy crunch” of the veggies. Drizzled a good quality EVOO over before baking, no other changes. Wonderful summer dish with chicken, fish, pork or beef. ?

      15. 5 stars
        This is one of my favorite vegetable side dishes. It’s so quick and easy to put together, colorful and festive on the table, delicious and healthy to eat. I make the full recipe for 3 of us and then feast on leftovers for my lunches.

      16. 5 stars
        Absolutely delicious! Have made this many times. I use a little more olive oil to coat the vegetables than is called for and dried Italian dry seasoning rather than individual herbs. I make half recipe for just the two of us, using 4 small zucchini’s and roughly half of other ingredients.

      17. 5 stars
        This gets 5 Stars all around! Easy prep + One dish + Super flavor and texture!
        I sweated the zucchini in a colander/I used my cast-iron skillet sprayed with evoo/Used multi-colored grape tomatoes/Commercial grated parm (LAZY;[).
        I served it with sauteed garlic asparagus and parsley potatoes (We are MOSTLY vegetarian). My guy was so full. That makes me happy. Thank you, OLENA!!

      18. 5 stars
        Just like everyone said delicious. Did add 1/2 cup chopped up yellow onion and cut back on garlic. Thanks for sharing.

      19. 5 stars
        I made this recipe twice in the past 2 months. It is delicious!!! I loved it and also shared some with two neighbors. They both loved it as well. If you love zucchini like I do, this is a wonderful, mild-flavored combination. SO GOOD.

      20. 5 stars
        This recipe is very quick to put together. If we are out of fresh tomatoes, I use a can of diced Italian seasoned tomatoes. Works as a good substitution and doesn’t need additional herbs or seasonings. Have made it many times and plan to try it with chicken.

      21. 5 stars
        This is a great recipe! If we are out of fresh tomatoes, I use a can of diced Italian seasoned tomatoes. Works as a good substitution and doesn’t need additional herbs or seasonings. Also very quick to put together.

      22. 5 stars
        Hi! I have made this recipe many times and was planning to make it again, but my store has been sold out of zucchini. I have a couple of small ones at home, but not enough. Do you think I could add in frozen butternut squash or would that make the dish too watery? If so, should I bake it separately first? Any other ideas appreciated. Thanks! 🙂

      23. Hi. Isn’t 1/3 cup of basil/parsley a huge amount? I don’t have fresh so I’m using what you buy at the store and I know to use much less than what it calls for but still?

      24. 5 stars
        I never thought I would like zucchini but I love this recipe. I’ve made it a few times now. Great recipe

      25. 4 stars
        This is a super recipe to use as a base. I added about half a cup of sauteed onions and bolete mushrooms and a cup of cooked egg noodles. Instead of spraying my dish, it was greased with butter and the bottom was lined with crouton crumbs, some of which were reserved to sprinkle on top. Husband, who looks at casseroles as though they may be assassins, said it was ‘actually good.’

        1. 5 stars
          Love love love this one!!!! A big hit!????
          I also made your zucchini lasagna. Sorry cant find the recipe again:( it called for sausage (I used chorizo)… my kids thought it was better than the lasagna I’ve made for them since babies!!! I need to find this recipe again!

      26. 5 stars
        Just delicious – cooked in for 35 min and used whole tomatoes plus all the spiced – Italian seasoning, basil, and oregano – 1/2 tsp of each – and topped it off with fresh basil – served it with garlic break – definitely a keeper – loved it.

      27. I do this every year but use mozzarella and low point back bacon-I can od in it!! Just make sure zuch is still firm!

      28. 5 stars
        Absolutely delicious!! My husband recently had a heart attack, has diabetes and kidney disease so I’m trying to find easy, healthy meals that fit into those diet plans. I also work full time so need quick prep/short cooking time. This recipe checked off every one of these needs. Thank you SO much! I need to come up with legal menus so will continue to look forward to your recipes ?

      29. 5 stars
        I made this recipe twice already. Love it.. I added onions to the dish.. yummy As a Person on a plant base diet it on the money.

      30. 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!

      31. 5 stars
        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.

      32. 5 stars
        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!

      33. 5 stars
        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!

      34. 5 stars
        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!

      35. 5 stars
        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!

      36. 4 stars
        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?

      37. 5 stars
        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.:)

      38. 5 stars
        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!

      39. 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.

      40. 5 stars
        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.

      41. 5 stars
        I love this dish!! I actually mix in cooked quinoa seasoned with adobo seasoning and it’s always a crowd pleaser!!

      42. 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.

      43. 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 🙂

      44. 5 stars
        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.

      45. 5 stars
        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!!!

      46. 5 stars
        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.

      47. 5 stars
        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.

      48. 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!!!

      49. 5 stars
        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.

      50. 5 stars
        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.

      51. 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

      52. 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.

      53. 5 stars
        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.:)

      54. 5 stars
        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.

      55. 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?

      56. 5 stars
        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.:)

      57. 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!

      58. 5 stars
        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.

      59. 5 stars
        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?????

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

      61. 5 stars
        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!

      62. $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.

      63. 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.

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

      65. 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.

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

      67. 5 stars
        Wow, I just finished making this dish and it came absolutely delicious. I added a little extra Mexican cheese and it was YUMMY. Thanks for the recipe!

      68. 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.

      69. 5 stars
        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!

      70. 5 stars
        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!

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

      72. 5 stars
        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.

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