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Zucchini Tomato Casserole

Zucchini Tomato Casserole is made with 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 Casserole with Tomatoes

This creamy and savory Zucchini Tomato Casserole is so incredibly simple to make, and it’s the perfect way to enjoy a garden’s summer veggies. After a short stint in the oven, you’ll be dishing out a vibrant and tasty meal that could stand alone or complement any main dish.

The star players, zucchini and tomatoes, bring a natural juiciness to this dish. The tomatoes provide a balance of sweet and tangy that goes perfectly well with the creamy zucchini. If tomatoes aren’t quite your style, don’t fret, our Cheesy Zucchini Casserole recipe makes an excellent alternative.

When you taste a dish as delicious as this Zucchini Tomato Casserole, it’s almost impossible to resist the urge to polish off the entire thing. It’s light, flavorful, and doesn’t leave you feeling heavy. Plus, it’s a low-carb and Keto-friendly dish, so it perfectly fits into any diet plan.

Layers of zucchini slices and tomato slices topped with garlic.

Why You Should Make This Summer Casserole

  • Easy: It’s simple to make with common, easy-to-find ingredients.
  • Seasonal Freshness: This dish is a great way to utilize fresh summer produce, especially if you have a surplus of zucchini and tomatoes.
  • Crowd-Pleaser: It’s creamy, savory, and has a delicious mix of textures that will appeal to everyone. The lack of leftovers will be proof of its popularity!

How To Make Zucchini Casserole

I’ve realized that if I want this family to enjoy veggies more often, I must pair those veggies with cheese! 💡


  • Zucchini: Use smaller zucchini – they are tastier and have less seeds.
  • Tomatoes: I like to use heirloom tomatoes in this recipe.
  • garlic, herbs, and seasonings
  • whipped cream cheese, milk, & shredded cheese.


  • 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 before cutting and serving.
Scooping out zucchini and tomato casserole.

Tips & Add Ins

  • 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, loosely cover it with foil while continuing to bake. 
  • Choosing Zucchini: Smaller zucchinis are usually more flavorful and have fewer seeds. They are a great choice for this casserole if you can find them.
  • Adjust the Creaminess: If you like casseroles extra creamy, consider adding more cream cheese or even a dollop of sour cream.
  • Add Protein: To make a complete meal, add some cooked chicken or ground turkey to the mix.
  • Cheese: Feel free to play around with the types of cheese you use. Mozzarella, Parmesan, or even a sharp cheddar could work wonderfully.
  • Pre-cook The Veggies: To reduce the amount of water in your finished dish, you can lightly sauté your zucchini and tomatoes before adding them to your casserole.
  • Add Crunch: For a crunchy topping, sprinkle the top of your casserole with some breadcrumbs, pork rind crumbs, or crushed buttery crackers before popping it in the oven.
Baked Zucchini Casserole with Tomatoes in a baking dish.

Serving Suggestions

This Zucchini Tomato Casserole is a must-try for its simple yet delicious blend of fresh vegetable flavors. It’s the perfect way to add some variety to your table and trust me, it’ll leave your taste buds craving for more. Here are some ideas to serve the casserole with:

Storing Leftovers

  • Store in airtight containers and keep in the fridge for up to 3 days. Makes for a delicious and quick work lunch! 
  • I don’t recommend freezing 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


Scooping out zucchini and tomato casserole.

Zucchini Tomato Casserole

Katerina | Diethood
Layers of baked zucchini and tomatoes coated with a creamy, cheesy blend and loaded with flavor!
4.87 from 67 votes
Servings : 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 35 minutes


  • 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


  • 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.


  • 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. 


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 | Net Carbs: 7 g

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.

Course: Dinner, Side Dish
Cuisine: American, American/Southern, Italian
Keyword: baked zucchini, casserole, keto dinner idea, low carb recipe, tomato recipes, zucchini casserole
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100 comments on “Zucchini Tomato Casserole”

  1. Avatar photo

    I made it slightly different. I fried ground beef and drained it in a bowl, and saved the drippings until the fat harden at the top in the fridge. I can use the for soup stock another day just throw away the fat. I use garlic, onion, parsley, sage, rosemary, thyme, oregano, and basil. I also sautéed that with celery, mushrooms, fennel bulb, and little ginger, and, turmeric. I cut the tomatoes and zucchini as directed in the direction, layered it one zucchini slice, one tomato slice and ground meat in-between, and I did that until it was all used up. I put the sautéed stuff on top of the zucchini and meat spreading evenly, then I put pecorino cheese over it and sliced goat cheese over it. then I used olive oil for the bread crumbs with parsley for color, and spread that all over the top. Baked it like the directions said. Let it cool and man did we eat. I have left overs for the week end. It was a long process because I used fresh herbs that I had to pick and clean, and I added a lot that was not in the recipe. It was excellent for all the work and time that went into it. I cook the old Sicilian way. I just needed a little guidance along the way.

  2. Very good ! I didn’t have whipped cream cheese so I put 1/2 block of cream cheese, shredded cheese, milk and seasonings in mixer and whipped. Came out perfect.

  3. I love this recipe, and I have been using it for about two years! And I have passed it on to so many people. However, I am deeply regretting, not copying it because lately every time I come on the ads, make it almost completely impossible to view the recipe. And if you try to click the X on the ads, it takes you to the ad so you have to start all over again. So I understand that ads are how you make your money, but you might want to reconsider how many you’re actually showing! I am writing this recipe down and I’m never coming back to the side again. But once again, it is an amazing recipe.

  4. Avatar photo
    Sandra McMahon-Gill

    Made this as the main dish. It went over very well.
    The only thing I changed was to plac the veggies on some paper towel layers and sprinkle them with a bit of salt. Let them set a bit and that will release some of the water. This will help control the chance of a watery casserole.
    I did salt the dish but VERY LIGHTLY.

  5. We followed this recipe exactly for a dinner party – and it was the hit of the evening. Now I have to share this recipe with everyone there! Absolutely delicious.

  6. Avatar photo
    Cynthia Robinson

    I am looking forward to making this, since I have a habit of changing up what I eat on a regular basis.

    Just one note on the zucchini… even if small sizes are not available, I use a vegetable peeler and peel the veg top to bottom right thru to the level of the seeds… rotate the squash and continue till all sides are peeled into long thin strips. Then, I throw the center into a ziplock bag and into the freezer. I discovered this technique making zucchini noodles because the center is LOADED with the seeds AND the water. My noodles do not get soggy any longer with I heat them up. I also have a Salmon dish with Roasted Plum tomato sauce… and the noodles are heated in that sauce and the dish is to die for delicious.

  7. Impossible to grow tomatoes in AZ summer. Looks delish! Wondering if could use canned whole tomatoes cut in pieces and drained? I would pre cook sliced Zucchini a few minutes in microwave and drain It doesn’t weep.

  8. My cream cheese mixture was tasty but not spreadable. I spooned it on in dollops. The Italian blend cheese got lost. Didn’t look as cheesy and as appetizing as expected. Three out of six liked it.

  9. It was tasty, but I had to bake it for over an hour for it to be done. My oven is accurate, so that wasn’t the problem. I sliced everything thin. You might want to consider adjusting the baking time or the temp.

  10. I used chive onion cream cheese, about 1/3 small container as I didn’t want to go to the store. Just put dabs on the tomatoes. Also used Panko bread crumbs for thickening. Topped it with Tillamook medium-cut farm style cheddar cheese. Baked at 325 until tender. Had to stop myself from eating half the pan!

  11. I do find it a bit watery, but I just drain off the excess moisture when I put the leftovers in the fridge. I added eggplant, and it was fantastic! I’m trying it this time with a dusting of coconut flour on the zucchini to absorb some of the moisture. I also use just dried herbs, and add a bit of red pepper flakes.

  12. This was great! I added ground italian sausage for my meat loving family. It was a little soupy from the zuchinni, but it was delicious and relatively easy to make.

  13. I love this recipe and have made it several times. I use the whole bag of cheese/ 8oz which is 2 cups, and sometimes add parmesan.

  14. sooooooo good!! I did not have whipped cream cheese, so just used regular. Scrumptious!! thank you for this reipe!

  15. Delicious! Did not come out watery. The only thing I omitted was the nutmeg. Love tomatoes and zucchini, this is a keeper.

  16. 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.

  17. Delicious summer harvest meal! Our guests asked for the recipe; the blend of herbs and cheeses really made it special. It is a keeper!

    1. 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.

  18. Avatar photo
    Tracy Freeman

    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.

  19. 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. 🙂

  20. Was excited to make and eat this but unfortunately it was just one big dish of water after cooking

  21. 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?

    1. Katerina - Diethood
      Katerina Petrovska

      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.

      1. 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.

    1. 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!

    1. Avatar photo
      Rosalind Paragus

      Terrible- i used a mandolin to slice zucchini- came out hard. Not impressed with this at all. Flavor-eh

      1. Avatar photo
        narelle scrimshaw

        When I am in a hurry for the meal to cook I partly cook the vegies that way it cooks in about half the time. I am cooking this tonight and have done as stated pre cooked. Just did one it with one layer of vegies, but also added some pumpkin. It looks a great dish and we are having sausages with it. Hope this helps if you cook again. Cheers Narelle..

  22. 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! 😂

  23. 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!

  24. 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.

    1. Delish! I added heavy cream to cream cheese and added my garlic to this mixture. Thank you for great recipe‼️

  25. 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.

  26. 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😊

    1. 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!

  27. Avatar photo
    Leta Roberson-Rivas

    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??

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  28. Such a flavorful casserole; this has quickly become a family favorite recipe in our home! Delish!

  29. 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!!!

  30. Avatar photo
    Nami | Just One Cookbook

    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!

  31. 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~

    1. Katerina - Diethood

      Liz, I can probably count how many tomatoes we had in total … this drought killed everyone’s garden 🙁

  32. This is beautiful! Great seasonal dish and I just adore those plates. I should really invest in some pretty plates. They’re captivating.

  33. Avatar photo
    Amy @ fragrantvanillacake

    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 :)!

  34. 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 😀

  35. Avatar photo

    Mmmm, perfect for the loads of tomatoes and squash I have coming out of the garden right now!

  36. 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!

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