Cheesy Zucchini Casserole with Tomatoes

Cheesy Zucchini Casserole with Tomatoes is the kind of dish that makes late summer feel like a celebration. Overflowing with garden-fresh zucchini and ripe tomatoes, this savory vegetarian bake is rich with flavor, packed with veggies, and couldn’t be easier to throw together.

Jump to:

• Why You'll Love this Zucchini Casserole
• Ingredient Notes
• How to Make Cheesy Zucchini Casserole with Tomatoes
• Helpful Tips + How to Store
• What to Serve with Zucchini Casserole
• Easy Cheesy Zucchini Casserole with Tomatoes

Why You'll Love this Zucchini Casserole

During the summer and well into the fall, 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.

This recipe is among those 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, 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. This easy zucchini casserole is:

• Packed with seasonal summer veggies.
• Vegetarian and gluten-free.
• Easy to prep ahead.
• Makes a great meatless main or side dish.
• Budget-friendly and family-approved.

What more could you ask of a simple casserole?

Ingredient Notes

• 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.

How to Make Cheesy Zucchini Casserole with Tomatoes

Prep your oven and baking dish: Preheat your oven to 375°F (190°C). Lightly butter a 1½ or 2-quart casserole dish, or spray it with non-stick cooking spray. A shallow baking dish will give you more crispy top and edges, while a deeper dish will be a bit more custardy in the center.

Sauté the onions and garlic: In a medium skillet, melt butter over medium heat. Add the chopped onions and cook for about 7–8 minutes, stirring occasionally, until they're soft and translucent. You want them sweet and tender, not browned.

Add the minced garlic and cook for 1 more minute, just until fragrant. Remove from heat and set aside to cool slightly.

Make the creamy egg mixture: 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 in the cheese and seasonings: Add the crumbled feta, grated parmesan, chopped fresh basil, and a few cracks of black pepper. Stir until everything is evenly combined. (Note: You likely won’t need added salt because the cheeses are salty enough.)

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

Bake until golden and set: 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).

Tip: If the top starts browning too quickly, you can loosely tent it with foil for the last 15 minutes.

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

Garnish and serve: 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.

Helpful Tips + How to Store

• Salt zucchini briefly and pat dry if it seems especially watery.
• Let the casserole rest before serving so it sets properly.
• Add a pinch of crushed red pepper flakes for a little heat.
• Cheesy Zucchini Casserole can be stored in the refrigerator for up to 4 days. Do not freeze.

What to Serve with Zucchini Casserole

As a Vegetarian Main Dish:

• Crusty bread or garlic toast – for soaking up all that cheesy goodness.
• Green salad – something crisp and fresh with a lemon vinaigrette or balsamic dressing to balance the richness. (Try our Tuscan Panzanella Salad!)
• Grilled corn on the cob – especially in summer, this is a perfect garden-inspired pairing.
• Chickpea salad or lentil salad – adds protein and turns it into a hearty meatless meal.

As a Side Dish:

• Grilled or baked chicken – lemon herb chicken, garlic butter chicken, or even rotisserie chicken.
• Pan-seared fish – like salmon, halibut, or cod.
• Pork chops – a mustard or balsamic glaze pairs especially well.

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