Cheesy Zucchini Casserole with Tomatoes

Cheesy and savory, Zucchini Casserole with Tomatoes is a delicious way to use your late-summer garden harvest. Easy to make and budget-friendly, it makes a hearty vegetarian main dish or side.

During the summer and well into the fall, when the farmers market is bustling, tomatoes and zucchini are in plentiful supply—sometimes, in the case of zucchini, a bit too plentiful! This easy, cheesy zucchini casserole recipe is a delicious way to take full advantage of that fortunate seasonal pairing.

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• Easy Cheesy Zucchini Casserole Ingredients
• How to Make this Zucchini Casserole Recipe
• Storage
• Easy Cheesy Zucchini Casserole with Tomatoes

This easy Zucchini & Tomato Casserole is one of those meals we fondly call the Easy-Uglies. You know what I mean; meals you can throw together at the last minute with your eyes closed. Think chili mac, hash, casserole, frittata, and stir fry kinds of things. These meals aren't always company-pretty, but they come through every time: easy, budget-friendly, and satisfying.

What more could you ask of a simple casserole?

Easy Cheesy Zucchini Casserole Ingredients

• Zucchini: For best results, use small, young zucchini. If your zukes are larger, cut them into ½-inch cubes instead of slicing them.
• Tomatoes: We prefer to use cherry or grape tomatoes for this recipe; however, you can use any meaty tomato. If you use full-size tomatoes, cube them instead of halving them.
• Cream cheese: Neufchatel and mascarpone cheeses are both good substitutes for regular cream cheese.
• Parmesan: Romano or asiago are good substitutes.
• Feta: Cottage cheese will work, but it is important to rinse and thoroughly drain it first.
• Onions: Any full-size red, yellow, or sweet onion will work.
• Basil: You can use 1 tablespoon of dried basil if you don't have fresh.

Zucchini: For best results, use small, young zucchini. If your zukes are larger, cut them into ½-inch cubes instead of slicing them.

How to Make this Zucchini Casserole Recipe

Preheat oven to 375°F (190°C). Butter a 1½ or 2-quart casserole dish, or spray with non-stick cooking spray.

Melt butter in a medium skillet over medium heat. Add the chopped onions and cook, stirring frequently, until they are translucent; about 7-8 minutes.

Add the chopped garlic and cook 1 minute more. Remove from heat and set aside.

Using a whisk, beat one egg into the cream cheese until everything is relatively smooth. Whisk in the remaining eggs.

You want to whisk one egg in first to break up the cream cheese. If you try to whisk all the eggs in at once, it is much harder to make a smooth egg and cheese mixture.

Stir feta, parmesan, basil, and pepper into the egg mixture.

Fold in the zucchini, tomatoes, and sautéed onions and garlic.

Pour into prepared casserole dish and bake in preheated oven at 375°F | 190°C for 1 hour (or until the internal temperature reaches 165°F | 74°C).

Remove from oven, cover, and let stand for at least 10 minutes before serving.

Garnish with additional fresh basil, a sprinkling of parmesan, and a few cranks of freshly ground pepper. For an extra delicious flavor boost, drizzle with balsamic glaze.

Storage

After baking, this cheesy zucchini tomato casserole can be stored in the refrigerator for up to 4 days. Do not freeze.

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Originally posted October 15, 2015. Post has been updated with new content, recipe instructions, and images to improve reader experience.