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 zucchini tomato recipe and pasta with zucchini and tomatoes!
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 baked zucchini fritters to 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 for Zucchini Tomato Casserole
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 spice mix. 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.
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 zucchini boats
- Zucchini potato bake
- Tex Mex chicken zucchini recipe
- Ground turkey zucchini boats
- Ratatouille
You may also be interested in this list of over 45 healthy zucchini recipes!
Zucchini Tomato Bake
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.Â
- 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.
OMG! just made this and it was SOOO good!!! will be making it again. really great for food prep
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.
Should be fine!
could you add egg whites to this for a breakfast bake?
Probably but you would have to bake it much longer and covered. Eggs take about an hour in such a big dish. I have this egg muffins recipe and these too if you are interested.
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!!
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!
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!
Glad you all liked it. It’s 1 tsp total of any of the spice. I will clarify it in future recipes.:)
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!!
You are welcome, Heather!:)
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!
Is it 1tsp each of basil, thyme and oregano or 1tsp of the three spices combined?
1 tsp total of any of those.
Is it possible to add chicken to it?
For sure!!!
definitely know what im making for dinner tonight, looks delicious!
This was absolutely a delicious recipe. Thank you for sharing!! And easy to prepare!!
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
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.
Can you put smoked sausage i t?
Sure!