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This healthy Zucchini Tomato Bake is the perfect summer side dish. Packed with fresh vegetables and topped with a cheesy crust, it’s sure to be a crowd-pleaser.
One of my all-time favorite summer dishes is a Zucchini Tomato Bake. It’s simple, healthy, flavorful, and the perfect way to celebrate the season’s bounty. Plus, it’s a fantastic way to use up those zucchinis and tomatoes that seem to multiply overnight in your garden!
The best of it: Just pop it in the oven, sit back, and relax. It’s the perfect quick vegetable side dish that everyone will adore.
Topping it with mozzarella gives it that extra delicious touch. If you’re vegan, no worries! You can easily skip the cheese or use a vegan alternative.
Why You’ll Love This Recipe
This Zucchini Tomato Bake is a winner for so many reasons:
- Flavor Explosion: The combination of sweet, juicy tomatoes with tender zucchini, and fresh herbs is simply irresistible.
- Healthy: Packed with vitamins, minerals, and antioxidants, this dish is a nutritious addition to any meal.
- Easy to Make: With just a few simple ingredients and minimal prep time, you can have this on the table in no time.
- Versatile: Serve it as a side dish, a light main course, or even as a topping for pasta or quinoa.
I love serving this Zucchini Tomato Casserole as a main dish, paired with roasted baby potatoes and this simple green salad. It’s a delightful meal that’s perfect for any time of the year, not just summer!
Ingredients
See recipe card for quantities.
- Zucchini: If you love it colorful, use a mixture of zucchini and yellow squash.
- Tomatoes: Choose fresh, ripe tomatoes like vine tomatoes, beefsteak tomatoes, or San Marzano tomatoes.
- Extra Virgin Olive Oil: A bit of oil for flavor!
- Herb Salt & Pepper: Herb salt makes it even tastier. Feel free to use regular salt and sprinkle some dried herbs/Italian seasoning on top. This Herbed Sea Salt from Herbamare is a classic in our home, also delicious sprinkled over fresh tomatoes or sliced cucumber.
- Mozzarella Cheese: For the golden-brown cheese layer! Melted cheese adds a bit more pep to the vegetable casserole. Use either diced/grated mozzarella or a ball of fresh mozzarella – both work well. For a vegan version, replace it with vegan shredded cheese or simply skip the cheese.
Visual Step-by-Step Instructions
Making Zucchini Tomato Gratin is very easy! Nonetheless, here’s the recipe with step-by-step pictures for the lazy readers! 😉
- Wash zucchini and tomatoes well, then slice into even rounds. → This ensures they cook evenly.
- In a baking dish, arrange the zucchini and tomato slices in an alternating pattern. Drizzle with olive oil and season with salt and pepper.
- Arrange mozzarella cheese evenly over the top of the veggies.
- Bake in the preheated oven for 40 minutes until golden brown.
Variations
- Cheese: Swap out the mozzarella for other cheeses like feta, parmesan cheese, or goat cheese. Each will bring a unique flavor and texture to the zucchini casserole.
- Herbs: Sprinkle with fresh herbs such as basil, parsley, chives, or dill just before serving.
- Garlic: Mix one minced garlic clove with the olive oil before drizzling it over the veggies for a rich, aromatic flavor.
- Onion: Add thinly sliced red or yellow onions for a sweet and savory kick. They’ll caramelize beautifully in the oven.
- Spicy: Add a pinch of red pepper flakes.
Storage & Reheating Instructions
Store leftovers directly in the baking dish (e.g., covered with plastic wrap or aluminum foil – easiest for later reheating) or in an airtight container in the fridge. Stays fresh for 3-4 days.
Reheat for 20 minutes in a preheated oven at 400°F (200°C).
You can easily prepare this casserole in advance. Just follow the recipe instructions up to the baking step, then cover it with plastic wrap and store it in the fridge for up to one day. When you’re ready to serve, simply bake it straight from the fridge according to the recipe instructions for 40 minutes!
More Healthy Zucchini Recipes
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📖 Recipe
Zucchini Tomato Bake
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Ingredients
- 2 medium zucchini
- 6 tomatoes
- 1 cup shredded mozzarella or 1 ball of fresh mozzarella cheese, cubed
- 1 tbsp olive oil
- ½ tsp herb salt or ½ tsp salt + ½ tsp dried herbs
- ¼ tsp pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash zucchini and tomatoes well, then slice into even rounds. → This ensures they cook evenly.
- In a baking dish, arrange the zucchini and tomato slices in an alternating pattern. Drizzle with olive oil and season with salt and pepper.
- Arrange mozzarella cheese evenly over the top of the veggies.
- Bake in the preheated oven for 40 minutes until golden brown.
Notes
- Vegan: Replace mozzarella with a dairy-free shredded cheese alternative, or omit cheese altogether.
- Store leftovers directly in the baking dish (e.g., covered with plastic wrap or aluminum foil – easiest for later reheating) or in an airtight container in the fridge. Stays fresh for 3-4 days.
- Reheat for 20 minutes in a preheated oven at 400°F (200°C).
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