Cheesy Zucchini Casserole with Tomatoes

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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.

Baked zucchini casserole with tomatoes in a crockery casserole dish, garnished with chiffonaded basil. Casserole lid leaning on the side.

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What's the Story Behind this Recipe?
What Goes into this Recipe
How to Make this Recipe
FAQs & Expert Tips
Related Recipes
Easy Cheesy Zucchini Casserole with Tomatoes

What's the Story Behind this Recipe?

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?

Throughout the summer, and well into fall when the farmers market is still in full swing, tomatoes and zucchini are in abundant supply. (In the case of zucchini, sometimes too abundant!) This casserole is a tasty way to make the best of that fortuitous seasonal vegetable pairing.

What Goes into this Recipe

Zucchini casserole ingredeints displayed on old baking tray: feta, zucchini, tomatoes, eggs, cream cheese, parmesan, basil, onions, butter, garlic, and pepper.

Ingredient Notes & Substitutions

★ 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 this 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 onions and cook, stirring frequently, until they are translucent; about 7-8 minutes.

Sauteed onions and garlic in a medium skillet, with a slotted wooden spoon in the mix.

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.

Glass bowl with a large wire whisk, an egg and egg mixture int he bowl, and other ingredients in smaller bowls around it.

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

Glass mixing bowl with egg mixture, plus feta, parmesan, basil, and pepper added but not yet mixed in.

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

Sautted onions, halved tomatoes, and sliced zucchini ready to mix to together with casserole egg mix.

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).

Zucchini casserole ready to bake, in a crockery casserole dish.

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

Garnish with additional fresh basil.

FAQs & Expert Tips

Serving Suggestion

To serve, sprinkle with additional parmesan cheese and freshly ground pepper.

For a delicious flavor boost, drizzle with balsamic glaze.

How long does zucchini casserole last?

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

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Easy Cheesy Zucchini Casserole with Tomatoes

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

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Course: Main Dish

Cuisine: Seasonal

Diet: Gluten Free, Vegetarian

Prep Time:20

Cook Time:1

Rest Time:10

Total Time:1 30

Servings: servings

Calories: 237kcal

Author: Renee

Equipment

1 medium mixing bowl
1 medium skillet
1 1½ quart casserole dish or 2-quart
1 Whisk

Ingredients

US Customary - Metric

1 large onion chopped; about 1½ cups
2 cloves garlic finely chopped
2 tablespoons butter
4 large eggs
2 ounces cream cheese or mascarpone; room temperature
1 cup crumbled feta
¼ cup grated Parmesan
1 pound zucchini sliced ⅛-inch
1 pound cherry or grape tomatoes halved; or larger tomatoes chopped ¾-1 inch.
½ ounce fresh basil ~¼ cup chopped
½ teaspoon freshly ground pepper

Instructions

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 onions and cook, stirring frequently, until the are translucent; about 7-8 minutes.
Add chopped garlic and cook 1 minute more.
Remove from heat and set aside.
Using a whisk, beat one egg into the cream cheese until relatively smooth.
Whisk in the remaining eggs.
Stir feta, parmesan, basil, and pepper into egg mixture.
Fold in 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.