Baked Zucchini And Tomato Casserole

Name: Baked Zucchini And Tomato Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 medium zucchinis, sliced; 4 ripe tomatoes, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon dried basil; 1 teaspoon dried oregano

Highlighted under: Comfort Food Traditions

I absolutely adore this Baked Zucchini and Tomato Casserole! It's one of those comforting dishes that truly brings the flavors of summer to my kitchen. Every time I make it, I’m amazed by how the juicy tomatoes pair perfectly with the tender zucchini, creating a harmonious blend of textures. Topped with gooey melted cheese, this casserole becomes an irresistible side or even a light main dish. Plus, it's a great way to use any extra vegetables I have on hand, making it both delicious and resourceful!

Created by

Freya Cooper

Last updated on 2026-02-08T08:13:36.045Z

When I first attempted this Baked Zucchini and Tomato Casserole, I didn't expect it to become a staple in my home. With just a few basic ingredients, the transformation into a delightful dish was incredible. I learned that layering the zucchini and tomatoes allows the juices to meld beautifully, preventing the casserole from becoming too watery.

One of my favorite tips is to let the casserole rest for a few minutes after baking. This simple step helps all the flavors settle and makes serving much easier! Plus, it’s a great way to have a wholesome meal prepped ahead of time for busy weeknights.

Why You'll Love This Recipe
Fresh, vibrant flavors from garden vegetables
Satisfying, cheesy topping for indulgence
Versatile dish that works as a side or main course

Choosing the Right Zucchini and Tomatoes

When selecting zucchinis for this casserole, look for ones that are firm and have a vibrant skin without blemishes. Medium zucchinis are ideal as they balance flavor and moisture. Overripe zucchinis can be watery, affecting the overall texture of your dish. As for the tomatoes, choose ripe, juicy varieties likeRoma or beefsteak for their sweet flavor and meaty flesh, which hold up beautifully during baking.

If you have access to heirloom tomatoes, they can add a wonderful complexity to the flavor profile. Feel free to mix varieties for a colorful presentation. Additionally, if fresh tomatoes aren’t available, high-quality canned tomatoes can serve as a substitute; just drain them a bit before layering to reduce excess moisture.

Perfecting the Cheese Blend

My favorite part of this casserole is the cheesy topping. Mozzarella provides that beautiful melt and stretch, while Parmesan adds a nutty flavor that enhances the dish. If you're looking to switch things up, try using a mix of cheeses like Fontina or Gruyère for a richer taste or opt for a dairy-free cheese alternative if you're keeping it vegan.

To prevent the cheese from burning, keep an eye on the casserole during the last few minutes of baking. You want a golden, bubbly top, so feel free to broil it for 1-2 minutes at the end if needed. Just be cautious and remove it promptly when it reaches that perfect golden hue.

Storage and Reheating Tips

This casserole is fantastic for meal prep! After baking, allow it to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to four days. For longer storage, you can freeze the casserole—just portions it into individual servings for easy reheating later on.

To reheat, simply place the dish in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. If you’re reheating from frozen, allow it to thaw in the fridge overnight and then bake as directed. This will ensure your casserole maintains its original delicious texture.

Ingredients

For the Casserole

3 medium zucchinis, sliced
4 ripe tomatoes, sliced
1 medium onion, chopped
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano

Mix and match any of these ingredients as desired for a personalized touch!

Instructions

Prepare the Vegetables

Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent. Season with salt, pepper, basil, and oregano.

Layer the Ingredients

In a lightly greased baking dish, start layering sliced zucchini and tomatoes, alternating rows. Spread the sautéed onion and garlic mixture evenly over the vegetables.

Add the Cheese

Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top of the zucchini and tomato layers.

Bake the Casserole

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve

Once baked, let the casserole sit for 5 minutes before slicing. Enjoy it warm as a side dish or a delightful vegetarian main!

Don’t forget to adjust cooking times based on your oven's efficiency.

Pro Tips

Feel free to add other seasonal vegetables like bell peppers or eggplant for more variety. A splash of balsamic vinegar before serving can elevate the flavor even further!

Serving Suggestions

This Baked Zucchini and Tomato Casserole shines as both a side dish and a light main course. Pair it with a fresh green salad or crusty bread to soak up the delightful juices. If you want to dress it up for a more formal gathering, consider serving it alongside grilled chicken or fish for a nutritious balance.

For a heartier meal, you can nestle a poached egg on top when serving. The creamy yolk adds richness and elevates the dish beautifully. Alternatively, consider adding protein like cooked quinoa or chickpeas into the layers for a boost of nutrition.

Variations to Try

Feel free to customize this dish with your favorite vegetables. Fresh bell peppers, spinach, or even roasted eggplant can be great additions. Just be mindful of moisture—so you don't end up with a soggy casserole; sauté these vegetables a bit before layering.

If you're a fan of spice, a sprinkle of red pepper flakes or diced jalapeños can give your casserole a delightful kick. Additionally, experimenting with different herbs like thyme or fresh parsley can add new flavors that complement the zucchini and tomatoes wonderfully.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare it a day in advance, refrigerate, and simply bake it when you're ready.

→ What can I use instead of mozzarella cheese?

You can substitute mozzarella with any cheese you prefer, like cheddar or goat cheese for a different flavor profile.

→ Is it possible to freeze the casserole?

Yes, you can freeze the casserole before baking. Just let it thaw overnight in the fridge, then bake as directed.

→ How can I make this dish vegan?

You can replace the cheese with a plant-based option and omit any animal products. Nutritional yeast can also add a cheesy flavor!