Easy Cheesy Zucchini Casserole with Tomatoes

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

This cheesy zucchini casserole with tomatoes is a summer favorite! Packed with fresh garden veggies and creamy cheese, it bakes upgolden and flavorful. Easy to make and perfect as a vegetarian main or hearty side.

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

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

US Customary - Metric

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