Zucchini Tomato Casserole

When summer rolls around, one of my favorite meals is zucchini tomato baked casserole! It’s so easy to make and super flavorful. I love how you can add different cheeses, and it’s just as yummy!

This casserole takes the simplest of vegetables and turns them into a wonderful side dish that will have you enjoying piece after piece.

These cheesy casserole dishes are not only filling and delicious, but also make them perfect for a dinner party, holiday, or simply for everyday meals.

Baked Tomato Zucchini Casserole

When you’re preparing a zucchini casserole bake for your family dinner, don’t forget to remember that this casserole is best to rest for about 5-8 minutes before cutting it into serving pieces.

Tomato zucchini casserole can serve as a side dish to go alongside simple baked chicken, or as a vegetarian dinner option alone.

You’ll love this recipe! You can get it started in your kitchen, without being on your phone, because I’ve included all the measurements and instructions below so you can get started.

  • shredded mozzarella cheese
  • Parmesan cheese
  • garlic powder
  • basil
  • oregano
  • salt and pepper
  • zucchini squash
  • tomatoes
  • butter
  • fine bread crumbs (Panko is best)

Tomato Zucchini Casserole Recipe Variations

I’m a big fan of the flavor of mushrooms and eggplant so it’s fun to play around with other vegetables like yellow

Need Protein? Add Ground Beef or Sausage

Vegetable casseroles are just the thing for when you don’t feel like cooking a full meal but want to add some protein.

Serve this recipe with some cooked ground beef, shredded sausage, or cooked shredded chicken to create an unforgettable meal!

Layered Zucchini and Tomato Casserole Bake

Preheat oven to 375 degrees F and grease a 9×9-inch baking dish with non-stick cooking spray.

Add all the ingredients to the container, stir and let set.

Season with salt and pepper, set aside, mix well.

Place the zucchini in the bottom of the prepared pan.

Sprinkle with 1/4 of the cheese mixture. Top with the tomatoes, in a single layer and 1/4 of the cheese

Repeat layers.

Add melted butter and bread crumbs together and mix well.

Sprinkle on top of baking dish.

Cover with foil and bake for 25 minutes.

The last layer of this Italian inspired casserole is bread crumbs

If you want to bake more vegetables than what the recipe calls for, just remove the foil and return to oven for the

Cut the pineapple and mango into small cubes and let them stand 5 minutes before slicing and serving.

Stacked 2 pieces of veggie bake so you can really dig into the layers of tomato and zucchini

Zucchini Tomato Casserole with Crumb Topping

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
 Servings: 8

Zucchini Tomato Casserole – This zucchini tomato casserole features layers of sweet ripe tomatoes, juicy baby zucchini and crispy cheese with a breadcrumb topping.


  • 1-1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt and pepper
  • 2 zucchini squash sliced thin
  • 4-5 to matoes sliced
  • 2 tablespoons butter melted
  • 3/4 cup fine bread crumbs


Heat oven to 375°. Grease a 9-inch square pan with nonstick cooking spray. Set aside. Place cheese mixture into a small bowl. Add spices. Mix well. Season the squash with salt and pepper. Lay the zucchini in a single layer in the bottom of the pan.

Layer with tomato sauce, then top with mozzarella and Parmesan. Repeat the layers. Add butter and breadcrumbs together and mix well. Sprinkle on top of the baking dish, cover with the foil and bake for 25 minutes.

Remove foil and return to oven. Cook for an additional 20 minutes or until vegetables are tender and top is crusty. Make sure that your casserole stands at least 5 minutes before you cut it into slices and serve.


Serving: 1g
Calories: 177kcal
Carbohydrates: 14g
Protein: 10g
Fat: 9g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Cholesterol: 25mg
Sodium: 371mg
Fiber: 2g
Sugar: 4g