Zucchini Tomato Casserole
Jul 19, 2019, Updated May 15, 2025
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This creamy and delicious zucchini tomato casserole is made with layers of tender zucchini and tomatoes, coated in a creamy, cheesy blend that’s packed with flavor.
Serve it as a tasty appetizer with toasted baguette slices or crostini, a hearty side dish next to salmon kabobs or air fryer chicken thighs, or even as a satisfying vegetarian dinner all on its own.
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, my cheesy zucchini casserole recipe makes an excellent alternative.
Why You Should Make This Zucchini Tomato Casserole
- Easy: This casserole comes together with simple steps and easy-to-find ingredients—no fancy tools or complicated prep required. It’s the perfect quick weeknight dinner or weekend side dish.
- Seasonal Freshness: Loaded with summer zucchini and juicy heirloom tomatoes, this recipe is a delicious way to use up that garden haul (or your farmer’s market finds) while the produce is at its peak.
- Crowd-Pleaser: With its creamy cheese layers, garlicky flavor, and tender roasted veggies, this zucchini tomato casserole wins over even the picky eaters. It’s one of those dishes where nobody misses the meat, and you’ll know it’s a winner when the dish is scraped clean.
Ingredients For This Zucchini Tomato Casserole Recipe
Before you scroll down to the recipe card, here’s a quick look at the ingredients you’ll need to make this casserole. I’ve added a few notes and tips below in case you need swaps or want to use what you’ve got on hand.
- Whipped cream cheese: This makes the filling extra smooth and creamy, and it’s way easier to mix than the block kind.
- Milk: Just a splash helps loosen up the cream cheese and makes everything spreadable.
- Dried basil + ground nutmeg: The basil brings that earthy herby flavor, and the nutmeg adds a subtle warmth that works surprisingly well with zucchini.
- Zucchini: Sliced thin so it bakes up tender. No need to peel! I use smaller zucchini because they are tastier and have fewer seeds.
- Salt and black pepper: Just a pinch in each layer helps everything shine.
- Heirloom tomatoes: These add juiciness and a pop of color. Any ripe, flavorful tomato works here if heirlooms aren’t available.
- Garlic: Because obviously. You’ll divide it between the layers to make sure that garlicky flavor runs through the entire casserole. If garlic powder is all you have, you can use it.
- Fresh basil: Chopped and sprinkled into the layers, and again on top for that final fresh finish.
- Shredded Italian cheese blend: I use a pre-shredded mix for ease, but feel free to use mozzarella, provolone, or whatever combo you like.
- Butter: Dotted on top right before baking to help everything brown and bubble.
Recipe Tips & Variations
- Moisture. Zucchini and tomatoes naturally release water as they bake, but don’t worry, that’s totally normal. To reduce moisture, lightly sauté the vegetables before layering them in the dish.
- Layering shortcut. Don’t feel like sprinkling salt, pepper, garlic, and basil between every layer? Just stir them into the cream cheese mixture and save yourself a few steps.
- Texture. Prefer softer veggies? Leave the casserole in the oven for an extra 7 to 10 minutes. If it starts browning too much on top, loosely cover it with foil.
- Zucchini choice. Smaller zucchinis usually have more flavor and fewer seeds. Grab those if you can because they’re ideal for this kind of casserole.
- Extra creamy. If you like your casseroles on the creamier side, you can stir in a bit more cream cheese or even a spoonful of sour cream.
- Boost the protein. Turn it into a full meal and add in cooked, pulled chicken, cooked ground beef, Italian sausage, or browned ground turkey between the layers.
- Cheese swap. Feel free to mix up the cheese blend. Mozzarella, Parmesan, or sharp cheddar are all great options, depending on your mood and the contents of your fridge.
- Crunch factor. For a crispy topping, sprinkle breadcrumbs, crushed pork rinds, or buttery crackers over the top before baking. Adds great texture!
Serving Suggestions
This cheesy zucchini casserole is one of those simple dishes that just works. It’s loaded with fresh veggie flavor, super easy to make, and always disappears fast at the table. I love serving it alongside something meaty to round out the meal. Try it with my honey soy grilled pork chops, air fryer steak, Instant Pot chicken breasts, or even lemon butter grilled salmon. Total dinner win!
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Zucchini Tomato Casserole
Ingredients
- 8 ounces whipped cream cheese
- 2 tablespoons milk
- 1 teaspoon dried basil
- ⅛ teaspoon ground nutmeg
- 2 zucchinis, sliced, you'll need about 6 to 7 cups of sliced zucchini,
- salt and freshly 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
- Prep. Preheat the oven to 375˚F. Grease a 9-inch baking dish with a little butter. Set aside.
- Make the cheese mixture. Prepare the cream cheese mixture by combining the whipped cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
- Assemble. 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 the cheese. Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
- Repeat with the zucchini and tomatoes. Repeat one more layer of zucchini slices; add a bit of salt and pepper. Repeat one more layer of tomato slices and add the rest of the garlic and fresh basil.
- Finish and bake. Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese. Dot with pats of butter. Bake for 22 to 25 minutes, or until the mixture is bubbly, browned, and the veggies are tender.
- Rest and serve. Remove the zucchini tomato casserole from the oven and let it rest for 10 minutes. Garnish with fresh basil; cut and serve.
Video
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
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.
How To Make Zucchini Tomato Casserole
This casserole is light, flavorful, and cheesy enough to make everyone love their veggies. I mean… if I want my family to eat zucchini, I’ve learned it has to come with cheese. 😄
- Prep. Preheat your oven to 375˚F and grease a 9-inch baking dish with a little butter. Set it aside.
- Combine. Mix the whipped cream cheese, milk, dried basil, and nutmeg in a small bowl until smooth. Set aside.
- Layer. Add half of the zucchini slices to the bottom of the baking dish and sprinkle with a little salt and pepper.
- Top. Add a layer of tomato slices, then sprinkle with half of the garlic and half of the chopped fresh basil.
- Spread. Spoon half of the cream cheese mixture over the tomatoes and sprinkle with half of the shredded cheese.
- Repeat. Do one more round of zucchini, a bit of salt and pepper, tomato slices, the remaining garlic and basil, the rest of the cream cheese mixture, and the rest of the cheese.
- Add butter and bake. Add slices of butter all over the top of the casserole. Pop the dish in the oven and bake for 22 to 25 minutes, or until bubbly, golden, and the veggies are tender.
- Rest and serve. Let it cool for about 10 minutes before cutting and serving.
Storing Leftovers
- Refrigerator. Store the casserole in airtight containers and refrigerate for up to 3 days. Makes for a delicious and quick work lunch!
- I don’t recommend freezing it because zucchini and tomatoes release a lot of water, which can affect the overall dish’s taste and texture.
More Zucchini Recipes
- Tomato and Zucchini Frittata
- 15 Best Zucchini Recipes
- Cheesy Bacon and Corn Stuffed Zucchini
- Creamy Ricotta Zucchini Noodles
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
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..
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! 🙂