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.
Using Up 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 that are edible, unlike their winter counterparts like butternut, acorn and pumpkin, which have hard, inedible rinds.
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 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 Gluten-Free Zucchini Bread, Baked Zucchini Fritters, Vegetable Zucchini Noodle Soup or Roasted Vegetable Lasagna.
Zucchini Tomato Bake
- 4 tablespoon 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 ½ teaspoon salt
- 2 teaspoon freshly ground pepper
- 2 cups grated Parmesan cheese
- 1 cup panko bread crumbs
- Preheat oven to 350°
- In a 9"x11" baking pan, spread 2 tablespoon of the olive oil.
- Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
- Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
- Drizzle the remaining 2 tablespoon olive oil, and sprinkle with salt and pepper.
- In a bowl, combine cheese and panko crumbs.
- Spread cheese mixture evenly over top of vegetables.
- Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
- Remove from the oven and let stand for 10 minutes before slicing into squares.
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! ?
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. 🙂
This sounds like such a great way to use up all of the delicious zucchinis I have right now!! Thank you for sharing!
Hi Lizzy. So many zucchini at this time of year! New ways to use them are always needed.
Love this recipe. I’m always looking for new ways to use my zucchini, can’t wait to give it a try.
Kristen, I know you'll love it!
Leanne | Crumb Top Baking
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!
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! 🙂
Denise from Urb’n’Spice
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! ❤️?
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!
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!
I think you'll love this dish for using up those garden veggies, Elaine. Enjoy 🙂
Nancy A Berg
Thanks Colleen for such a great recipe we really enjoyed it.
Hi Nancy! I'm so glad you enjoyed it, and super happy that you stopped by to let me know how it turned out! Cheers xo
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!
Hi Patty! Thanks so much for stopping by! I think you will all love this delicious casserole. 🙂
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!
Hi Neli! I hope you love it as much as we do! It really is so yummy!
This is an awesome idea for using zucchini! I am always looking for new ways 🙂
Me too, Danielle. This recipe is really delicious and easy to use some of that wonderful zucchini. 🙂
This looks like a great way to use up all the zucchini that we have growing in our garden.
Hi Danielle, I know how you feel. Every zucchini recipe that comes my way gets my attention, because of the garden. This one is a winner!
This zucchini tomato casserole looks so delicious and perfect for a healthy dinner! I love how easy it is to make!
Hi Natalie, this zucchini tomato casserole is definitely delish and easy to make!
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.
Thanks so much Laura! (The best part is the crispy cheese topping 🙂
This looks so delicious! I am on the hunt for zucchini recipes and so glad I came across this!
Ha ha I'm also always on the hunt for zucchini recipes at this time of year, Terri! So I can totally relate. ?
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.
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!