Every slice of this zucchini tomato casserole is loaded with tender vegetables, gooey cheese, and comforting homemade flavor for the best, fresh tasting summer side dish.
Holly’s Recipe Highlights
- Flavor: A cozy blend of tender zucchini, sweet roasted tomatoes, fragrant Italian herbs, and melty cheese creates a fresh, savory flavor with a hint of garlic and parmesan richness.
- Skill Level: This beginner friendly recipe requires simple slicing, tossing, and baking for an easy side dish perfect anytime.
- Budget friendly: Baked zucchini and tomatoes relies on affordable ingredients you likely already have on hand, with just a small amount of cheese.
- Serving Suggestions: This low-carb bake serves 4 and is delicious alongside grilled chicken, steak, salmon, or eggs for an easy, flavorful meal.
Ingredient Notes
- Tomatoes: Roma tomatoes are ideal because they have a meaty texture and low moisture content which helps prevent a watery dish.
- Zucchini: Choose medium zucchini with firm skin. Slice into ½-inch rounds so the pieces stay tender while holding their shape when baked. Yellow squash can also be used.
- Olive Oil: Adds a rich flavor and helps the seasoning stick better.
- Seasoning:
- Italian seasoning adds a classic blend of herby flavor with just one pantry staple, or you can use dried basil and oregano as a simple substitute. Sprinkle red pepper flakes for more heat.
- Onion and garlic powder adds savory flavor without the extra moisture that would come from using fresh.
- Salt brings out the flavor of the dish while pepper adds a soft warmth.
- Mozzarella Cheese: Mozzarella cheese creates a soft, melty topping with a mild, creamy flavor, but Provolone, Fontina, or an Italian cheese blend can be used for a slightly richer twist.
- Parmesan Cheese: Parmesan cheese adds a salty, nutty depth that boosts the savory flavor of the casserole, and freshly grated Parmesan gives the best melt and finish.
- Basil: While optional, I highly recommend using it for a deliciously fresh finish. Parsley makes a good substitute.
- Variations: For a heartier low-carb casserole, add cooked crumbled bacon, Italian sausage, or shredded chicken. You can also mix in thinly sliced onion or bell pepper for extra flavor and texture.
How to Make Zucchini Tomato Casserole
- Blot tomatoes, then add them to a baking dish with zucchini, oil, and seasonings.
- Cover and bake (full recipe below).
- Top with mozzarella and parmesan, bake uncovered, then garnish with basil.
Better Casserole Tips
- Slice zucchini to uniform width, and thicker than the tomato, to prevent it from becoming mushy and that the casserole bakes evenly.
- Before assembly, press the tomatoes on paper towels to remove excess moisture for the best texture.
- Spread everything in consistent layers so the tomato zucchini casserole bakes evenly.
- Add the cheese near the end for a perfectly golden melt.
- Let the casserole rest for 5 minutes before serving so the juices settle.
Save Every Bite
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months and thaw in the refrigerator.
- Reheat cheesy zucchini tomato casserole uncovered in the microwave or warm uncovered in a 350°F oven until heated through.
More Low Carb Zucchini Recipes
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Zucchini Tomato Casserole
This zucchini tomato casserole is an easy low-carb side dish with tender zucchini, juicy Roma tomatoes, Italian herbs, mozzarella, parmesan, and fresh basil.
Equipment
Ingredients
- 2 medium Roma tomatoes sliced ¼-inch thick
- 1 pound zucchini sliced ½-inch thick
- 1½ tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parmesan cheese
- fresh basil for garnish thinly sliced, for serving
Instructions
- Preheat the oven to 375°F.
- Place the tomatoes on paper towels and gently press to absorb some of the liquid.
- In a 2½ quart baking dish, combine zucchini, sliced tomatoes, olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper.
- Toss well to coat and spread into an even layer. Cover with foil and bake for 25 minutes.
- Remove the foil and top with the mozzarella and parmesan cheese. Bake uncovered an additional 15 minutes or until zucchini is tender. Garnish with fresh basil if using.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Calories: 126kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 284mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 25mg | Calcium: 127mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Zucchini Tomato Casserole recipe
This has amazing flavor and is so easy! I’m always looking for good low carb recipes. Thank you.
You’re welcome Gail! I’m so glad to hear that you love this casserole!