by Olena

Zucchini Tomato Bake (Video)

by Olena

4.9 from 21 reviews

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Zucchini Tomato Casserole

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 tomato bake?!

Great success! This zucchini tomato casserole literally took me 5 minutes of chopping.

Cheese with garlic is always a winning combo. In Ukraine, garlic and dill go together like lime and cilantro in Mexico.

Tips for Best Zucchini Tomato Bake:

  • 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.
    Zucchini and tomatoes, parmesan cheese, dried herbs

How Long to Bake Zucchini?

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 Squash 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. sliced tomatoes and zucchini mixed with parmesan cheese and herbs in a bowl
  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. zucchini tomato bake
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.healthy zucchini casserole in a baking dish with a wooden spoon

More Healthy Low Carb Zucchini Recipes

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Zucchini Tomato Bake

4.9 from 21 reviews

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Ukrainian
Scale

Ingredients

  • 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)

Instructions

  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.

Notes

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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

135 comments on “Zucchini Tomato Bake (Video)

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

  2. 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!

  3. $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.

  4. 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.

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

  6. 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.

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

  8. 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.

  9. 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!

  10. 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!

  11. 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!!

  12. 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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