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.
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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
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.
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.
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.
After baking, cheesy zucchini casserole can be stored in the refrigerator for up to 4 days. Do not freeze.
Related Recipes
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Easy Cheesy Zucchini Casserole with Tomatoes
Equipment
- 1 1½ quart casserole dish or 2-quart
- 1 Whisk
Ingredients
- 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.
Notes
After baking, cheesy zucchini casserole can be stored in the refrigerator for up to 4 days. Do not freeze.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Originally posted October 15, 2015. Post has been updated with new content, recipe instructions, and images to improve reader experience.
Raz says
that looks good and super easy to make. 🙂
Melinda says
Mmm...another yummy possibility for all the zucchini my husband brings home from his coworkers!
Tracy says
I like that name! Easy-Uglies! How fun. Those are the best kind of meals at our house. That's great your garden is still growing. Ours has slowed down too, but we're still getting a few squash each week.
Erin @ Platings and Pairings says
Ooohhh - This looks great! I love that you included all of my favorite cheeses!!!
Melissa says
This looks AWESOME, a great recipe I'll have to try out.
Erin says
This is a great sounding recipe for dinner or brunch alike! Now if only the weather would cool down...
Pech says
These are all my favorite ingredients, thanks for another way to eat up zucchini and tomatoes!
Geoff says
I'm fairly certain the stove would explode if I even tried to replicate this.
Renée ♥ says
Pretty sure it wouldn't, Geoff. Super easy.
Catherine says
It turned out so pretty! Plus it looks easy - a big bonus in my book.
Meredith {MarthaChartreuse} says
Yum! I am amazed that we still have so many tasty, fresh, local tomatoes in the markets - I absolutely love how they burst in a dish like this.