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    Home » Recipes » Main Dishes

    Easy Cheesy Zucchini & Tomato Casserole

    October 5, 2015 • Updated: November 1, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    A cross between a crustless quiche and a hearty frittata, this easy-to-make 3-Cheese Zucchini & Tomato Casserole makes a savory, family-pleasing weeknight meal. 


    This easy Zucchini & Tomato Casserole is one of those meals I 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: quick, easy, budget-friendly and satisfying.

    What more could you ask of a simple casserole?

    This post may contain affiliate links, but don't worry - they won't bite.

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    Throughout the summer, and well into fall when the farmers market is still in full swing, cherry 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. 

    A cross between a crustless quiche and a hearty frittata, this eggy casserole can be fully prepped and in the oven in just 15 minutes. It makes a truly savory and satisfying weeknight meal, and a real contender for our Easy-Ugly Top 10.

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    Easy Cheesy Zucchini & Tomato Casserole

    Print Recipe Pin Recipe
    Course: Main Dish
    Cuisine: Seasonal
    Prep Time:15 minutes
    Cook Time:45 minutes
    Total Time:1 hour
    Servings: 8 servings
    Calories: 171kcal
    Author: Renee

    Ingredients

    US Customary - Metric
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    • 1 large onion chopped
    • 2 large cloves garlic minced
    • 2 tablespoons butter
    • 1 pound zucchini chopped or sliced
    • ½ pound cherry tomatoes
    • 4 large eggs beaten
    • 2 ounce marcarpone or cream cheese; room temperature
    • 1 cup crumbled feta
    • ¼ cup grated Parmesan
    • ½ teaspoon garlic salt
    • Pepper to taste

    Instructions

    • Preheat oven to 375°F [190°C].
      Spray a 2-quart casserole dish with non-stick cooking spray.
    • In a medium skillet over medium-low heat, caramelize onions & garlic.
    • Using a whisk, beat marscarpone (or cream cheese) into eggs.
      It's fine if there are small lumps.
    • Stir feta, Parmesan, and garlic salt into egg mixture.
    • Fold in zucchini, tomatoes, and caramelized onions and garlic.
    • Pour into prepared casserole dish and bake in preheated oven at 375°F [190°C] for 45 minutes.
    • Remove from oven and let stand for 10 minutes before serving.

    Nutrition

    Serving: 1serving | Calories: 171kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 492mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 16mg | Calcium: 167mg | Iron: 1mg
    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!

    If you like this Zucchini & Tomato Casserole, you'll love our Zucchini Cakes with Roasted Red Pepper Sauce! 

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

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    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman
    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. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
     
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    About Renée

    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.

    Reader Interactions

    Comments

    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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