This easy Zucchini Tomato Bake is the ultimate healthy side dish! Just 6 ingredients and 30 minutes for a cheesy, herby vegetable casserole the whole family will love.
Why You’ll Love This Recipe
This zucchini tomato bake is a summertime staple that works year-round. It’s a healthy side dish that pairs with everything from baked zucchini fritters to turkey burgers.
Here are some more reasons we love it and you will too:
- Quick and simple: Just a few minutes of prep and 25-35 minutes in the oven.
- 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 zucchini tomato casserole can fit into your lifestyle.
- Smells delicious: As a final bonus, according to my family, it smells like pizza while baking – even kids love it!
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.
Reader’s Review
I am so glad I stumbled upon this recipe on Pinterest. We used zucchini and cherry tomatoes straight from the garden and it turned out perfect and so delicious! Not even our children complain about eating their vegetables for dinner when this is on the table. It has become a part of regular rotation. Thank you!
Chelsey
Ingredients for Zucchini Tomato Bake
This vegetable bake 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. If using small zucchini, make sure you have 2 pounds. You can use yellow squash or even a combination of the two. Any variety of summer squash works well.
- Tomatoes: Grape tomatoes 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, but be sure to use only fresh garlic cloves and not from a jar or garlic powder.
- Herbs: I used 1 teaspoon 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 parsley or fresh basil to garnish.
- Parmesan cheese: Freshly grated will taste best.
- Spices: Salt and black pepper.
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!
- Vegetables: Yellow or green summer squash work in this recipe. Sliced onion or leeks will also pair well with the zucchini and tomato.
- Meat: Add diced cooked chicken, sausage or any cooked protein. If adding raw, I recommend to use diced boneless 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.
- Spices: To add heat add a dash of red pepper flakes. Paprika (smoked or plain) and onion powder also work well with these ingredients.
- 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 Make Zucchini Tomato Bake
From prep to finish, this recipe 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-inch baking dish with cooking spray.
Combine the ingredients: In a large 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.
How to Serve
This zucchini tomato bake is so versatile! It works particularly well with Italian and Mediterranean dinners as well.
Here are my suggested pairings:
- As a meatless main: Serve alongside crusty garlic bread or high-protein cottage cheese bread.
- Proteins: Instant Pot whole chicken or air fryer lamb chops.
- Seafood: Lemon butter baked cod or grilled shrimp skewers.
- Grains: Serve over a bed of quinoa, brown rice, or couscous.
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.
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze: I don’t recommend it. Both zucchini and tomatoes are moisture producing vegetables and would not hold up well to being frozen.
FAQs
Use whole grape or cherry tomatoes. If using larger tomatoes, salt the slices and let them rest on paper towels for 10 minutes to draw out excess moisture before adding to the dish.
Do not overcook! Check for doneness at 25 minutes. Also, bake the casserole uncovered to allow steam to escape.
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 to Try
- Pasta with zucchini and tomatoes
- Caprese chicken with zucchini and tomatoes
- Mediterranean zucchini boats
- Chicken zucchini casserole
- Ground turkey and zucchini
- Zucchini potato bake
- Tex Mex chicken and zucchini
You may also be interested in this list of over 45 healthy zucchini recipes!
Zucchini Tomato Bake
Equipment
Video
Ingredients
- 2.5 pounds zucchini, cut into quarters (2 large)
- 10 ounces grape tomatoes, cut in halves, or 2 large tomatoes, diced
- 5 large garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon dried basil and oregano, or Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup parsley or basil, finely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F and spray 8×8 or 9×11-inch 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.
Notes
- Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Do not freeze, it will be too watery and mushy upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!