Oh, let me tell you about my zucchini tomato casserole! It’s like a warm hug on a plate, bursting with fresh flavors and comforting cheese. This dish is not only delicious but also so easy to whip up—perfect for a weeknight dinner or a cozy gathering with friends. I love how the zucchini and tomatoes blend together, creating a vibrant medley that just sings Mediterranean goodness. Plus, it’s vegetarian, so it fits right into a healthy diet without sacrificing taste! Trust me, once you try this casserole, it’ll quickly become a go-to recipe in your kitchen. You really can’t go wrong with layers of veggies and gooey, melted cheese—it’s pure bliss! So let’s get cooking!

Ingredients List

• 4 medium zucchinis, sliced into thin rounds
• 3 large tomatoes, sliced into even disks
• 1 onion, chopped finely for sweetness
• 2 cups shredded mozzarella cheese for that melty goodness
• 1 cup grated Parmesan cheese for a salty kick
• 2 cloves garlic, minced to add aromatic flavor
• 2 tablespoons olive oil to sauté the veggies
• 1 teaspoon dried basil for a touch of herbal freshness
• 1 teaspoon dried oregano to enhance the Mediterranean vibe
• Salt and pepper to taste, because every dish needs a little seasoning

How to Prepare Zucchini Tomato Casserole

Preheat and Sauté

First things first, let’s get that oven warmed up! Preheat it to 375°F (190°C). While that’s heating, grab a skillet and drizzle in your olive oil. Heat it over medium heat, then toss in your chopped onion and minced garlic. Sauté them until they’re nice and translucent, which should take about 3–5 minutes. The smell is going to be heavenly, trust me! This step really brings out the flavors.

Combine Ingredients

Now, in a large mixing bowl, combine your sliced zucchini, sliced tomatoes, and that beautifully sautéed onion and garlic. Sprinkle in the dried basil, oregano, salt, and pepper. Give everything a good mix until it’s all well coated. I love this part—it’s where all those fresh flavors start to come together! Just make sure to taste a little and adjust the seasoning if you need to.

Layering the Casserole

Time to build our masterpiece! Start by layering half of your veggie mixture in a greased baking dish. Then, sprinkle half of the mozzarella and Parmesan cheese over the top. Don’t be shy—get that cheese on there! Next, add the rest of the vegetable mixture and top it off with the remaining cheese. This layering creates those delicious pockets of cheesy goodness throughout the casserole. Can you feel the excitement?!

Baking Instructions

Pop your casserole in the preheated oven and bake for about 30–35 minutes. You’ll know it’s done when the cheese is bubbly and golden on top—just the way we like it! Let it cool for a few minutes before diving in; this helps everything set a bit. I promise, the wait will be worth it when you dig in!

Why You’ll Love This Recipe

• It’s super easy to prepare—perfect for busy weeknights!
• Packed with fresh vegetables, making it a healthy and vibrant choice.
• The gooey, melted cheese adds a rich, comforting flavor.
• It’s a great way to use up seasonal produce, especially in summer!
• Perfect for meal prep; leftovers taste even better the next day.
• It’s vegetarian, so it fits into a variety of diets.
• The Mediterranean flavors will transport you to a sunny patio with every bite.
• Customizable—feel free to add your favorite herbs or veggies!
• Kids love it, and it’s a sneaky way to get them to eat their veggies.

Tips for Success

Getting the most out of your zucchini tomato casserole is all about those little details! Here are my top tips to make your dish absolutely perfect:

• Use fresh herbs: If you can, opt for fresh basil instead of dried. It’ll elevate the flavor profile to a whole new level!
• Slice evenly: Make sure your zucchini and tomatoes are sliced evenly. This helps them cook uniformly—nobody wants mushy spots, right?
• Don’t rush the sauté: Take your time with the onion and garlic. Sautéing them until they’re translucent really enhances their flavors and adds depth to the casserole.
• Grease your dish well: Make sure to grease your baking dish generously. This will help prevent sticking and make serving a breeze!
• Layer wisely: When layering, make sure to spread the veggies evenly. This ensures every bite is packed with flavor and cheesy goodness.
• Let it rest: After baking, let the casserole sit for about 5 minutes before serving. This helps it set up a bit, so it holds its shape when you scoop it out.
• Experiment with cheese: While mozzarella and Parmesan are classic, feel free to mix in some cheddar or feta for a fun twist!
• Store properly: If you have leftovers, store them in an airtight container in the fridge. This casserole tastes even better the next day as the flavors meld together!

Nutritional Information

Here’s the scoop on the nutritional values for each serving of this delicious zucchini tomato casserole! Keep in mind that these values are estimates and might vary based on specific ingredients and portion sizes, but they give you a good idea of what you’re enjoying:

• Serving Size: 1 cup
• Calories: 220
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Protein: 12g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 4g
• Sodium: 350mg
• Cholesterol: 30mg

This casserole is not only a flavor bomb, but it’s also packed with nutrients, making it a wholesome addition to your meals. Enjoy all that cheesy goodness without the guilt!

FAQ Section

Can I make this casserole ahead of time?

Absolutely! This zucchini tomato casserole is perfect for meal prepping. You can assemble it a day in advance and keep it covered in the fridge until you’re ready to bake. Just remember to add a few extra minutes to the baking time if it goes straight from the fridge to the oven. It’s a great way to save time during a busy week!

What can I substitute for zucchini?

If you don’t have zucchini on hand or want to mix things up, no worries! You can easily substitute it with other vegetables like yellow squash, eggplant, or even bell peppers. Just make sure whatever you use can hold up to baking, so it doesn’t turn mushy. Each veggie will bring its own unique flavor to the casserole!

Can I freeze zucchini tomato casserole?

Yes, you can freeze this casserole! Just let it cool completely after baking, then wrap it tightly in plastic wrap or aluminum foil. It’ll keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight, then reheat in the oven until it’s warmed through. You’ll still get that gooey, cheesy goodness!

Storage & Reheating Instructions

Storing your leftover zucchini tomato casserole is super easy! Just let it cool completely, then transfer it to an airtight container. This way, you can keep all that cheesy goodness fresh in the fridge for up to 3 days. I promise, it tastes even better the next day as the flavors have more time to meld together!

When it comes to reheating, you have a couple of options. For the best results, I recommend popping it back in the oven. Preheat your oven to 350°F (175°C) and cover the casserole with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until it’s heated through and the cheese is all melty again. Oh, the smell will draw everyone to the kitchen!

If you’re in a hurry, you can reheat individual portions in the microwave. Just scoop some onto a microwave-safe plate, cover it with a damp paper towel, and heat for about 1-2 minutes, checking to make sure it’s warmed evenly. Just be careful, as the cheese can get super hot!

So there you have it! Enjoy those leftovers—they’re just as delicious as the first time around!

Zucchini Tomato Casserole: 7 Reasons You’ll Love It

---

• Author: Julia marin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delicious zucchini tomato casserole that combines fresh veggies and cheese.

---

Ingredients

Scale 1x2x3x

• 4 medium zucchinis, sliced
• 3 large tomatoes, sliced
• 1 onion, chopped
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

---

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. In a large bowl, combine zucchini, tomatoes, sautéed onion, basil, oregano, salt, and pepper.
4. Layer half of the vegetable mixture in a baking dish.
5. Sprinkle half of the mozzarella and Parmesan cheese over the vegetables.
6. Add the remaining vegetable mixture on top.
7. Top with the remaining cheese.
8. Bake for 30-35 minutes, or until cheese is bubbly and golden.

Notes

• Use fresh basil for extra flavor.
• Let the casserole cool for a few minutes before serving.
• Store leftovers in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Keywords: zucchini tomato casserole