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Zucchini Tomato Casserole

by Katerina

4.81 from 83 votes

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.

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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4.81 from 83 votes

Zucchini Tomato Casserole

by Katerina | Diethood

This delicious zucchini tomato casserole is made with layers of tender zucchini and tomatoes, coated in a creamy, cheesy blend that’s packed with flavor.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Ingredients 

1x2x3x

• ▢ 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

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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.

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: 247kcal | Carbohydrates: 8g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 304mg | Potassium: 404mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 21mg | Calcium: 283mg | Iron: 1mg

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.

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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

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• 15 Best Zucchini Recipes
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• Creamy Ricotta Zucchini Noodles