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    Home » Recipes » Main Dishes

    Cheesy Zucchini Casserole with Tomatoes

    May 27, 2022 • Updated: May 27, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Baked zucchini casserole with tomatoes in a crockery casserole dish, garnished with chiffonaded basil. Casserole lid leaning on the side. Pin text reads: Easy Cheesy Zucchini Casserole with Tomatoes, vegetarian • gluten-free

    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.
    Jump to:
    • 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.

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

    Related Recipes

    • Sweet Saffron Rice
    • Multigrain Stuffing with Fruits & Nuts
    • Roasted Butternut Squash with Bacon & Leeks
    • Rosemary Roasted Potatoes with Honey-Lemon Butter

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

    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.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: Seasonal
    Diet: Gluten Free, Vegetarian
    Prep Time:20 minutes
    Cook Time:1 hour
    Rest Time:10 minutes
    Total Time:1 hour 30 minutes
    Servings: 6 servings
    Calories: 237kcal
    Author: Renee
    Prevent your screen from going dark

    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.

    Notes

    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.

    Nutrition

    Serving: 1serving | Calories: 237kcal | Carbohydrates: 10g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 481mg | Potassium: 495mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1212IU | Vitamin C: 33mg | Calcium: 222mg | Iron: 2mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Raz says

      October 06, 2015 at 11:19 am

      that looks good and super easy to make. 🙂

      Reply
    2. Melinda says

      October 05, 2015 at 7:17 pm

      Mmm...another yummy possibility for all the zucchini my husband brings home from his coworkers!

      Reply
    3. Tracy says

      October 05, 2015 at 5:40 pm

      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.

      Reply
    4. Erin @ Platings and Pairings says

      October 05, 2015 at 3:21 pm

      Ooohhh - This looks great! I love that you included all of my favorite cheeses!!!

      Reply
    5. Melissa says

      October 05, 2015 at 3:20 pm

      This looks AWESOME, a great recipe I'll have to try out.

      Reply
    6. Erin says

      October 05, 2015 at 2:25 pm

      This is a great sounding recipe for dinner or brunch alike! Now if only the weather would cool down...

      Reply
    7. Pech says

      October 05, 2015 at 12:53 pm

      These are all my favorite ingredients, thanks for another way to eat up zucchini and tomatoes!

      Reply
    8. Geoff says

      October 05, 2015 at 12:23 pm

      I'm fairly certain the stove would explode if I even tried to replicate this.

      Reply
      • Renée ♥ says

        October 05, 2015 at 12:24 pm

        Pretty sure it wouldn't, Geoff. Super easy.

        Reply
    9. Catherine says

      October 05, 2015 at 11:16 am

      It turned out so pretty! Plus it looks easy - a big bonus in my book.

      Reply
    10. Meredith {MarthaChartreuse} says

      October 05, 2015 at 8:55 am

      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.

      Reply

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