Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
4.80
from
80
votes
Zucchini Tomato Casserole
Layers of baked zucchini and tomatoes coated with a creamy, cheesy blend and loaded with flavor!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Resting Time
10
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner, Side Dish
Cuisine:
American, American/Southern, Italian
Keyword:
baked zucchini, casserole, keto dinner idea, low carb recipe, tomato recipes, zucchini casserole
Servings:
6
servings
Author:
Katerina | Diethood
Ingredients
8
ounces
whipped
cream cheese
2
tablespoons
milk
1
teaspoon
dried basil
1/8
teaspoon
ground nutmeg
2
average-size zucchinis,
sliced (you'll need about 6 to 7 cups of sliced zucchini)
salt and fresh ground black pepper
2
large
heirloom tomatoes,
sliced
4
cloves
garlic,
minced, divided (about 1 tablespoon)
1
tablespoon
chopped fresh basil,
divided
1
cup
Italian Blend Shredded Cheese
2
tablespoons
butter,
cut up into 1/4-inch slices
chopped fresh basil,
for garnish
Instructions
Preheat the oven to 375˚F.
Grease a 9-inch baking dish with a little butter. Set aside.
Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
Layer half of the zucchini slices on the bottom of the baking dish.
Sprinkle with a bit of salt and pepper.
Add a layer of sliced tomatoes over the zucchini slices.
Sprinkle with half of the garlic and half of the fresh basil.
Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
Repeat one more layer of zucchini slices; add a bit of salt and pepper.
Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
Dot with slices of butter.
Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
Remove from oven and let stand 10 minutes.
Garnish with fresh basil; cut and serve.
Notes
Zucchini:
Choose smaller zucchini for more flavor and fewer seeds.
Cream Cheese:
Per the recipe, please use
whipped
cream cheese. It's soft and spreads easily.
Creaminess:
Add more cream cheese or sour cream for extra creaminess.
Protein:
Add cooked shredded chicken, ground turkey, or ground beef for a complete meal.
Cheese:
Experiment with shredded mozzarella, Parmesan, or cheddar cheeses.
Reduce Water:
Lightly sauté zucchini and tomatoes before adding to the casserole to slightly reduce moisture.
Crunch:
Add breadcrumbs, pork rind crumbs, or crushed crackers on top for a crispy finish.
Store in an airtight container
and in the refrigerator for up to 3 days.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
8
g
|
Protein:
9
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
60
mg
|
Sodium:
304
mg
|
Potassium:
404
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1397
IU
|
Vitamin C:
21
mg
|
Calcium:
283
mg
|
Iron:
1
mg