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.
Just delicious – cooked in for 35 min and used whole tomatoes plus all the spiced – Italian seasoning, basil, and oregano – 1/2 tsp of each – and topped it off with fresh basil – served it with garlic break – definitely a keeper – loved it.
I do this every year but use mozzarella and low point back bacon-I can od in it!! Just make sure zuch is still firm!
Absolutely delicious!! My husband recently had a heart attack, has diabetes and kidney disease so I’m trying to find easy, healthy meals that fit into those diet plans. I also work full time so need quick prep/short cooking time. This recipe checked off every one of these needs. Thank you SO much! I need to come up with legal menus so will continue to look forward to your recipes ?
I’m so happy to hear I could help. And so sorry to hear what you are going through.
Split the recipe in half since there is on.y two of us, loved it! Will be making again soon!
Happy to hear!!!
I made this recipe twice already. Love it.. I added onions to the dish.. yummy As a Person on a plant base diet it on the money.
Oh awesome! So what did you use instead of Parmesan? Nutritional yeast flakes?
Hi Olena~
My name is Lynn and I am new to your website. I will be making “The Zucchini Bake with Tomatoes, Garlic and Parmesan” for family on Christmas Eve. It looks delicious and the reviews were outstanding! I do love that you take the time to respond to the reviewers questions and with a lengthy reply at that!
I would like to know if I can prep this recipe 2 days ahead, store in the fridge uncooked and then cook it before I travel? Or must it be completely cooked first. I just prefer not reheating it if possible. Thank you Olena!
Hi Lynn. I love comments. I work from home so I don’t talk to many people outside my family. Yes you can.:) Happy Holidays and enjoy!
Thank you so much Olena! I’m happy I could prep all this stuff ahead of time on this maddening day!
I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.
Husbands’ ratings make me nervous. So I’m happy you are happy because he is happy LOL.
Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.
Will definitely make again!
Made it yesterday and my husband and I loved it. The zucchini was hot, but crunchy, just perfect. The tomatoes gave it flavor along with the cheese. Today I added a can of tuna and had the left over portion for lunch. This recipe is a keeper!
I just wanted to say I have made this recipe a few times now and it’s great. I do increase the parmesan just a bit because I like it, and I add a slick of olive oil for flavor. We’ve eaten it a couple times as a main dish with some bread and a green salad on the side, and once I served it as a side with some tomato-basil chicken sausages. I love that it feels hearty but still light enough for a summer dish. Thanks for an awesome recipe!
Sounds like you made the best out of it.:) Good for you! Cooking is so simple, make it yours and don’t look back.:)