Zucchini Tomato Bake -Easy Zucchini Casserole

Zucchini Tomato Bake

Zucchini Tomato Bake is one way to use up some of the vegetables from the garden. It’s that time of year when there is so much to harvest. One thing that I love about having a garden is how it forces me into coming up with up new ways to use all the veggies that are growing. Over the winter, I decide what I’m cooking with, but right now, it’s the garden that decides.

Zucchini Casserole
Zucchini Tomato Casserole

Those garden zucchini

If you have zucchini in your garden, they can seem to appear out of nowhere, and you have to watch carefully so that they don’t grow into monsters. They are definitely best to eat when still on the smaller side.

If you do get one that gets huge, you can stuff it with ground beef, rice, and tomato sauce, top with cheese, and bake to feed a crowd.

Finding ways to use zucchini without getting tired of them is always a challenge, though. This zucchini tomato bake is one very delicious and easy way to make quick work of (yet another) zucchini, as well as those garden tomatoes that are ripening all at once.

Some Facts About Zucchini

Zucchini, called courgette in the UK, Australia, and New Zealand, is a summer squash. Summer squash are harvested with soft skins which are edible, unlike their winter counterparts like butternut, acorn and pumpkin, which have hard, inedible rinds.

Versatile Zucchini

Because garden zucchini are so prolific, cooks have found many ways to use them. They are great additions to baked goods, like muffins and loaves, and delicious in relishes and condiments. Zucchini pickles are just as delicious as cucumbers, and you can grill them on the barbecue, slice them up for stir fries, and chop them into sauces.

Deep fried, breaded zucchini are delicious. And, for a healthier option,  if you have a spiralizer, you can make zucchini “noodles” (zoodles).

Zucchini freezes well, too. Grate some up and freeze for baking, soups, and stews over the winter months.

Zucchini Nutrition

Zucchini is low in calories, plus high in potassium and Vitamin C. For more info on the benefits of zucchini, check out this article: 6 Things You Should Know About Zucchini

About This Zucchini Tomato Bake

A layer of potatoes goes on the bottom, which absorbs a lot of the liquid created by the vegetables when cooking. The topping is flavourful Parmesan and panko bread crumbs, giving it a nice, cheesy, crispness. You can easily make this zucchini tomato bake gluten-free by changing the panko crumbs for a gluten-free breadcrumb.

This fresh and flavourful casserole is great on its own with some crusty bread, or, as a side dish.

If you’re looking for even more ways to use some zucchini, try Roasted Vegetable Lasagna, or Chicken Noodle Soup

Zucchini Casserole Tomato Bake
Zucchini Casserole Tomato Bake

How to make It

4.93 from 14 votes
Zucchini Tomato Bake
Zucchini Tomato Bake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This Zucchini Tomato Bake is a delicious veggie casserole for using those summer zucchini and tomatoes. Lots of fresh basil and a potato base make this one delicious dish.

Course: Side Dish
Cuisine: Vegetarian
Keyword: veggie casserole, zucchini, zucchini casserole
Servings: 8 servings
Calories: 252 kcal
Author: Colleen
  • 4 tbsp extra virgin olive oil
  • 2 medium potatoes peeled and thinly sliced
  • 1 red onion sliced thinly
  • 4 tomatoes sliced
  • 1 cup fresh basil leaves
  • 1 medium zucchini sliced into rounds
  • 1 clove garlic thinly sliced
  • 1 1/2 tsp salt
  • 2 tsp freshly ground pepper
  • 2 cups grated Parmesan cheese
  • 1 cup panko bread crumbs
  1. Preheat oven to 350°
  2. In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
  3. Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
  4. Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.

  5. Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
  6. In a bowl, combine cheese and panko crumbs.
  7. Spread cheese mixture evenly over top of vegetables.
  8. Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
  9. Remove from oven and let stand for 10 minutes before slicing into squares.
Nutrition Facts
Zucchini Tomato Bake
Amount Per Serving (1 g)
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 22mg7%
Sodium 884mg37%
Potassium 504mg14%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 3g3%
Protein 13g26%
Vitamin A 935IU19%
Vitamin C 20.5mg25%
Calcium 326mg33%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.


Zucchini Casserole
Zucchini Casserole Tomato Bake



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30 thoughts on “Zucchini Tomato Bake -Easy Zucchini Casserole

  1. I’ll definitely be bookmarking this. I make a mean zucchini lasagna, but this is a nice twist on that and it uses up even more veggies with the potatoes! Your pics are beautiful. I’m now hungry.

    1. Thanks so much Tiffany! I love zucchini lasagna too. And thanks, I wasn’t really thrilled with the pics, so sometimes an unbiased comment makes all the difference! I think a lot of us food bloggers are too self critical sometimes. Have a great evening!

  2. This looks wonderful and such good timing as we still have these veggies grown locally. It is beautiful as well and love the crispy cheese topping.

  3. This zucchini tomato casserole looks so delicious and perfect for a healthy dinner! I love how easy it is to make!

  4. It look so yummy! I want to try it immediately. Wonderful combination of ingredients. Now, this recipe will be one of my favorites. Looks incredible!

  5. Love this pretty zucchini casserole, it’s a delicious way of serving zucchini, and this cheesy crumbly topping, my guys will love your recipe Colleen, thanks!

  6. We have both zucchini and tomatoes overflowing in the garden right now, so this dish has arrived at the perfect time. Great to have a meal for Meatless Mondays!

  7. Your recipe reminds me of a French Tian, only dressed up for company! It sounds like a delicious side dish, Colleen. I am looking forward to trying it! ❤️?

    1. Hi Denise, Yes! this is a dish adapted from one my grandpa and I made together, but I had no idea of what it was called!. Thank you for putting a name to it. I hope you like it!

  8. I love zucchini and usually spiralize them, but I’d definitely love to try this recipe. I also had never though to grate and freeze zucchini. I’ll have to do that this year…..because I always buy too many at the farmer’s market!

    1. Hi Leanne, I think I like your way of buying zucchini at the farmers market. Maybe next year I’ll do that instead of growing them. Dealing with a garden full of them all summer is a bit much sometimes! 🙂

  9. Zucchini is one of my faves and I’m always searching for unique ways to use it . Sadly I don’t grow it ?because I didn’t have a garden but hopefully one day! ?

    1. Hi Terri, growing zucchini is a joy but also can be overwhelming! I’ve learned from experience, to grow just one plant and watch it carefully. 🙂

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