Zucchini Tomato Casserole – Layers of baked Zucchini and Tomatoes coated with a creamy, cheesy blend and loaded with flavor! Serve it as a tasty appetizer, side dish, or a delicious vegetarian dinner.
ZUCCHINI TOMATO CASSEROLE
This creamy and savory Zucchini Tomato Casserole is so incredibly simple to make and it’s the perfect way to enjoy your garden’s summer veggies. Throw this in the oven, and 30 minutes later you’ll have a DELICIOUS side, or meal, to enjoy with your family. Or alone! My husband did… 😏
Do you have a garden? I have been gardening together with my parents for the past 7 years – my dad prepares the soil, my mom and I plant – and I can’t describe the amount of excitement and pride that I feel when I see results.
Take for instance this Zucchini Tomato Bake – the zucchinis and tomatoes in this dish all came from our vegetable garden. But, the tomatoes…ohhhh the tomatoes…wow!
To say that they are delicious would be an understatement. Juicy, yet firm, sweet, yet tangy. The perfect balance.
If you don’t like tomatoes, please hop on over to our recipe for Cheesy Zucchini Casserole – it’s really good!
To add, you know you’ve got something good when you all run to the garden, pick a vegetable and eat it right there and then. No washing, cutting, plating.
What’s better is when you prepare something with those vegetables and there are no leftovers. This zucchini casserole was polished off in one sitting.
HOW TO MAKE ZUCCHINI TOMATO CASSEROLE
I’ve come to realize that if I want this family to enjoy veggies more often, I must pair those veggies with cheese. Whatever works, eh?
- We start with slicing up around 2 average-sized zucchinis and two large heirloom tomatoes. Slices of both veggies should be around 1/4-inch thick.
- In a 9-inch baking dish layer the zucchini slices and then the tomato slices. In between each layer, sprinkle the tomatoes with fresh basil and garlic. Sprinkle the zucchini with salt and fresh ground pepper.
- Combine cream cheese and milk in a bowl and whisk in a pinch of nutmeg, and Italian Seasoning. Add a layer of the cream cheese mixture over the tomatoes and sprinkle with shredded Italian blend cheese or mozzarella cheese. You can use whatever type of shredded cheese you have on hand.
- Continue with one more layer of zucchini and lastly a layer of tomatoes. Spread the remaining layer of cream cheese mixture and add more cheese.
- Bake for 25 minutes, or until bubbly, browned, and veggies are tender.
- Let stand 10 minutes in room temperature.
- Cut and serve.
This low carb and Keto-friendly Zucchini Tomato Casserole is an easy way to use up and enjoy summer vegetables. Fresh and full of flavor – this is one very delicious and light summer dish.
COOK’S NOTES
- Zucchini and tomatoes will release water during baking and that’s completely normal.
- If you don’t want to bother with adding salt, pepper, garlic, and basil in between layers, you can just mix them in with the cream cheese blend.
- For those that like a softer veggie, keep the dish in the oven for an extra 7 to 10 minutes. If you see that it’s browning too much on the top while baking, please loosely cover with foil while continuing to bake.
- Serve this casserole with grilled meat or chicken for a complete meal, or enjoy as a vegetarian dinner.
HOW TO STORE LEFTOVERS
- Store in airtight containers and keep in the fridge for up to 3 days. Makes for a delicious and quick work lunch!
CAN I FREEZE A ZUCCHINI AND TOMATO CASSEROLE?
- I don’t recommend it because zucchini and tomatoes both release a lot of water and that will affect the taste and texture of the overall dish.
MORE ZUCCHINI RECIPES
- Tomato and Zucchini Frittata
- 15 Best Zucchini Recipes
- Cheesy Bacon and Corn Stuffed Zucchini
- Creamy Ricotta Zucchini Noodles
ENJOY!
TOOLS USED IN THIS RECIPE
Zucchini Tomato Casserole
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 pepper
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, 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 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
- Store in airtight containers and keep in the fridge for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This is really yummy. I tried to follow the recipe but did have to punt regarding the shredded Italian cheese and the cream sheets. I used a regular brick of softened cream cheese and as far as I can tell, that worked fine. For the shredded Italian cheeses, I made do with some string cheese thinking it would melt like mozzarella – it doesn’t, but it was fine. I’d like to try this again with some proper cheese though that melts hopefully before all the fresh garden tomatoes go away.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Delicious summer harvest meal! Our guests asked for the recipe; the blend of herbs and cheeses really made it special. It is a keeper!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
Delicious! Nutmeg is a perfect touch.
Thank YOU! Please enjoy! 🙂
I absolutely love this recipe it’s the best,thank you 😊
Thank you so much! I’m very glad you enjoyed it! 🙂
Can I made this the day before I m going to use it, and bake the next day?
Yep, that would be OK, too. Make sure to drain out the water that’s collected on the bottom of the baking dish, before you bake it.
This was soooooo good. I added a 1/2 cup more italian blend cheese and doubled the fresh basil and sprinkled the top with italian seasoning. So good.
Thank YOU! I’m very glad you enjoyed it! 🙂
Yum yum yum!! Made it for my keto vegetarian hubby and we LOVED it! I sliced the zucchini thin, salted, and pressed them to get out extra moisture and our bake came out soft and tender and ooey gooey. We wanted ours soft so we baked loosely covered for 30min and uncovered for 15 and yum! Thanks for the tasty recipe. 🙂
That’s great! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
This was absolutely amazing! I will be making this a lot in the future.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Was excited to make and eat this but unfortunately it was just one big dish of water after cooking
My son doesn’t like cream cheese. Is it obvious after it’s cooked? He’s sometimes ok if you can’t tell it’s in there after it’s done. Is there something else I could use?
I haven’t tested this with anything other than cream cheese, but maybe you can try to make it with sour cream or plain yogurt.
When reviewing a recipe I hate to make substitutions and expect the same outcome, but with this one I was able to-and came pretty close. Just came from the Farmer’s Market with heirloom tomatoes and found your recipe to help make use of them. I grilled the zucchini strips to soften them a bit. Didn’t have cream cheese, but used 4 oz goat cheese thinned with 2T half and half and added all the spices to that mixture. I spread that over the first zucchini/tomato layer, then topped with the final veggie layers.- seasoning with a little kosher salt and pepper in between. I topped with shredded white and yellow cheddar. Wasn’t sure how that cheese topping would pair with the goat cheese, but it works. Theses veggies are very high in water content and excess liquid should be expected. Just use a slotted spoon when serving…juices will stay in the casserole dish.
On a keto diet, added red onion and mushrooms. Now I have my pizza substitute!!!
That’s the way I’m going to do it. Were you a Tyndall AFB in 1973? Can’t be tooo many Bill Smiths out there!
This looks really good! Does it freeze well?
Zucchini usually doesn’t freeze well due to its high water content.
Amazing. I keep making it over and over and I am cooking for one now but it never goes to waste.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Loved this recipe!! I used 1/4 of the cream cheese however but it tasted just perfect!!
Thank YOU! 🙂 I’m glad you enjoyed it!
Should the garlic be minced or chopped?
Terrible- i used a mandolin to slice zucchini- came out hard. Not impressed with this at all. Flavor-eh
Wow! This was fantastic! I didn’t have a problem with excess fluid as others mentioned but I used one of my over grown zucchini’s which was perfect. The only problem was that we all over ate! 😂
Thank YOU! I hope you enjoy it! 🙂
The flavor was really incredible. I cooked it in a deep oval casserole dish and 25 min was not enough. Next time I’ll either cook it longer or use a shallower dish to distribute the layers. Thanks for the recipe!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
One of the best things I have ever eaten! Thank you so much for sharing your fabulous recipe. I was able to use fresh garden tomatoes and zucchini.
So happy to hear that! I am very glad you enjoyed it! Thank YOU! 🙂
I made as directed and it was delish. And the leftovers were even better
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I made this recipe and my entire family loved it!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I made exactly as written and loved.
I am very glad you enjoyed it! Thank YOU! 🙂
Delish! I added heavy cream to cream cheese and added my garlic to this mixture. Thank you for great recipe‼️
I’m very glad you enjoyed it! Thanks for chiming in! 🙂
Forgot to give it 5 stars
Thank you! So glad you enjoyed it! 😊
Just made this tonight for the first time & wow is it good! This is definitely a keeper 🙂
waaaaaaaaay too watery, sauce became a gross, grainy, clotty mess as it cooled. Leftovers (there were lots) went in the bin as I couldn’t imagine a way to salvage them. What a waste of perfectly lovely summer produce. This was a big miss.
What a delicious casserole! Made this tonight with zucchini, tomatoes and basil from my garden, I only had an 8oz. block of cream cheese so I used that and used 2 teaspoons of chopped fresh basil instead of dried. After baking and letting it sit a few minutes, I poured some of the liquid out of the pyrex dish. Just a wonderful flavor of the fresh vegetables and cheeses. I will be making this a lot, thanks for the recipe😊
Can this be made ahead up to the point of popping in oven, and FREEZE?
Of course! I actually did the same thing and it turned out great! But definitely don’t put in freezer for a second time… downs leave a great taste in your mouth after being frozen twice! Haha heheh!
I love your recipes but I can hardly see them with all the dang ads. It is so annoying to maneuver around. Are there printable versions that we can pay for that don’t contain ads??
There’s a “Jump To Recipe” button at the top of every post; just click on that and it will automatically scroll you down to the recipe card. That should help you with seeing the least amount of ads. Unfortunately, we can’t run websites without ads; it costs far too much to do this without any compensation.
This is seriously making me hungry! This looks totally awesome!
Such a flavorful casserole; this has quickly become a family favorite recipe in our home! Delish!
I love everything about this! Thank you for a fantastic recipe!
Yummy! My family is trying to consume less meat!
I think a family garden is a great idea! This recipe is so good! Comes together pretty easily!
The perfect dinner for when both of these ingredients are pouring out of my garden!
This zucchini tomato casserole is amazing!
Totally loved it!!! I had a little goat cheese in the fridge, which I added and put Romano in with the crumbs. So quick and easy!! We all gobbled it up!!!
That’s great!!!!
Mmmm…what a delicious looking seasonal casserole! 🙂
I’m jealous of your family garden! It’s a wonderful way to teach children about food we eat too. I live next to the canyon where we have wild animals who eat our plants! So gardening is like a dream to me. It must be so nice to use your own veggies to make this delicious food. The flavor is simple, not over killing the ingredients that you can appreciate the natural flavor. Love this recipe!
Perfecto!
I’m so jealous of your garden, Kate! I have not gotten my usual tomato donations from friends this year due to the drought :/ Nothing better than delicious garden tomatoes and your casserole looks fantastic~
Liz, I can probably count how many tomatoes we had in total … this drought killed everyone’s garden 🙁
This is beautiful! Great seasonal dish and I just adore those plates. I should really invest in some pretty plates. They’re captivating.
This sounds delicious Kate! Tomatoes and zucchini are so wonderful this time of the year I try to eat as much as I can! Love the simplicity of this, my Mom used to make something similar and it was always a hit :)!
Greetings from Australia!
Totally agree with you that gardening is so rewarding. We get fresh foods and lots of family time together. Funny that we are expecting the Spring in a few weeks time and we are sowing zucchini and tomatoes seeds soon. This recipe will waiting for me to cook when our garden is ready for harvest during Xmas 😀
Mmmm, perfect for the loads of tomatoes and squash I have coming out of the garden right now!
This looks so good and so easy. Great way to use summer produce. I am going to add it to my Mouth Watering Mondays post this Monday. Come on by to see it at http://www.noshingwiththenolands.com Cheers, Tara
The link is up!!
Just popped it in the oven. Can’t wait!!
Awesome!! Did you love it? 🙂
I just love your pictures. They always make me so hungry! The plate is gorgeous too. And this dish is one that we would certainly enjoy. The bread crumbs were a great idea!
Love dishes that come from a home garden! This looks perfect! 🙂
Looks fantastic, as usual! I love the Jack cheese in it 😉
What a perfect idea!! Looks sensational!