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.
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.
Yay! Glad to hear! This recipe is cheap and easy. And healthy!!!
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
You garnish with basil after baking. All good.
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!
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.
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.
I made this and loved it, I’m gonna go a little easier on the garlic next time 🙂
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.:)
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.
Oh, delicious!!! Baby potatoes would go well as well. Pre-boiled.
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?
Hi Tara. I would use diced boneless chicken, mix it all together with vegetables and bake. It cooks fast.
Had this with tilapia tonight. Not only was it easy but it was the first healthy dinner my husband and I totally agree on!
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.:)
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.
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.
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?????
Hi Hazel. Wow, that is a nice change for all the creamy dips on Halloween. Glad everyone enjoyed.