by Olena

Zucchini Tomato Bake (Video)

by Olena

4.9 from 22 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 22 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
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Ukrainian


  • 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.

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.

137 comments on “Zucchini Tomato Bake (Video)

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

  2. 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.

  3. 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 🙂

  4. 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.

  5. 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!!!

  6. 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.

  7. 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.

  8. 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!!!

  9. 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.

  10. 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.

  11. 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

  12. 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.

  13. 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.:)

  14. 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.

  15. 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?

    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.:)

  16. 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!

  17. 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.

  18. 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?????

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