Home / Recipes / Popular / Casseroles & Bakes / Cheesy Grilled Zucchini and Tomato Bake

Cheesy Grilled Zucchini and Tomato Bake

Mouthwatering, satisfying and wholesome this Cheesy Grilled Zucchini and Tomato Bake is made with tender grilled zucchini and roasted tomatoes that are layered casserole style in a baking dish with herbs, spices, and cheese, and then baked until golden and bubbly! It’s the perfect side dish or serve it during summer months as a vegetarian main!

Baked zucchini in a white baking dish.


 

While I love my grilled zucchini lasagna, this cheesy grilled zucchini and tomato bake features a lot of the same flavors and savory taste while also being easier to make at the same time. You can serve it as a healthy side dish or even as a vegetarian meal on its own.

This casserole takes fresh seasonal ingredients like ripe tomatoes and zucchini and turns them into an amazing casserole that really makes the veggies shine! A few simple yet carefully planned steps like grilling the zucchini and roasting the tomatoes takes this zucchini dish from insipid to flavorful and appetizing as the Italian would say.

I love zucchini and it seems to make its way into every dish during the summertime! A few other family favorites include these zucchini patties and baked zucchini Parmesan.

Why You Will Love This Zucchini Bake

This healthy zucchini tomato bake is a great way to use fresh summer produce. Here are some other reasons I can’t get enough of it!

  • Healthier: This meat free recipe not only features nutritious veggies but is both low carb and gluten-free! 
  • Simple ingredients: Zucchini, tomatoes, cheese and a few herbs and spices is all you need to make this cheesy zucchini casserole.
  • Versatile: You can serve this as a vegetarian main or as a side dish to so many meals.
  • Flavorful: This layered casserole is bursting with fresh summer produce, it is the best way to use your zucchini and tomatoes.

Ingredients Needed

  • Tomatoes: You will need 7 small fresh tomatoes. Plum or Roma tomatoes are my choice for this zucchini tomato casserole. But cherry tomatoes or grape tomatoes could work.
  • Zucchini: 3 to 4 medium sized zucchini work best for grilling the zucchini slices and then making baked zucchini. 
  • Sauce: For the fresh tomato sauce you will need fresh parsley, fresh basil leaves, dried oregano, fresh garlic, salt, hot pepper flakes and olive oil. Italian seasoning could be used as well. 
  • Mozzarella cheese: Firm mozzarella cheese that is freshly grated melts best in this veggie casserole dish. 
  • Freshly grated Parmesan cheese: You will need some layering the zucchini bake and for topping the casserole.
Zucchini bake slice on a white plate.

How to Make Zucchini and Tomato Bake

To start, roast your tomatoes by cutting them in half and placing them on a lightly greased cookie sheet. Bake in the oven until almost dried but still moist. Remove from the oven let cool, then cut into smaller pieces.

While your tomatoes are roasting, grill your zucchini. Trim the zucchini and then slice it lengthwise into thin strips. Grill on a grill pan  until tender, approximately 1-2 minutes on each side. Move grilled zucchini slices to a clean plate and continue until all zucchini are grilled.

grilled zucchini and tomato cheese bake

Make tomato sauce, by adding the oven dried tomatoes, parsley, oregano, salt, basil, garlic, hot pepper flakes and olive oil to a medium sized bowl and mixing gently to combine.

grilled zucchini and tomato cheese bake

Now it’s time to layer the zucchini and tomato bake! To a lightly greased baking dish, arrange one layer of zucchini on the bottom,  top with ⅓ of the tomato sauce mixture, sprinkle with ½ of the grated mozzarella and ⅓ of the Parmesan cheese. Continue with another 2 layers ending the last layer on top with only the Parmesan cheese. 

grilled zucchini and tomato cheese bake

Bake until golden, then let sit for 5 minutes before serving. Top with extra Parmesan cheese if desired.

grilled zucchini and tomato cheese bake

Zucchini Tomato Casserole Variations

  • Vegetables: Feel free to use yellow summer squash, a mix of zucchini and yellow squash or even sliced onions would be a great addition to this easy zucchini casserole.
  • Breadcrumb topping: Add up to an ⅛ cup of Panko bread crumbs or regular breadcrumbs near the end of baking time for a crunchy topping.
  • Layering option: Skip grilling and roasting and slice your zucchini and tomatoes into rounds instead. Layer the tomato slices and zucchini slices in the baking dish. You could even just dice your vegetables into 1 inch cubes, mix with the simple seasonings and cheese mixture then bake.
  • Cheese: While I love a zucchini, tomato mozzarella bake you could use another melty cheese like cheddar cheese instead. 
  • Sauce: Skip roasting your tomatoes and make this easy tomato sauce instead.

Serving Suggestions

This zucchini bake is so versatile it really goes with just about anything! Here are a few Italian favorites I like to serve it with: 

Zucchini bake slice on a white plate.

Make Ahead and Storing Instructions

Make ahead this zucchini bake up to 24 hours in advance and store covered in the refrigerator until ready to bake. 

To store, place leftovers in an airtight container and store in the refrigerator up to 5 days. 

Can I add a protein to the tomato zucchini bake?

While I love this vegetable casserole bake as is, you can certainly add in some cooked protein to make it a more complete meal. Try cooked ground beef, Italian sausage or even cooked shredded chicken. 

What should I do if there is extra liquid in the baking dish? 

Zucchini and tomato are both watery vegetables and will release liquid during baking. This is normal and completely fine, just drain it off before serving or even serve it as is, if it doesn’t bother you! 

Can I freeze zucchini and tomato casserole leftovers?

No, you cannot freeze the leftovers of this tomato and zucchini bake. Both zucchini and tomatoes have a high water content and the texture will drastically change when thawed. 

Can I use frozen zucchini?

You might be able to but I have not tried it. Do not thaw your zucchini slices and try baking it at a higher temperature around 400°F. I really would try it first with fresh zucchini, though! 

This Summer if you are looking for more delicious ideas for using zucchini then I hope you give this Zucchini And Tomato Bake a try and of course don’t forget to let me know what you think! Buon Appetito!

Zucchini bake slice on a white plate.
Baked zucchini in a white baking dish.

Cheesy Grilled Zucchini and Tomato Bake

Rosemary Molloy
Grilled Zucchini and Tomato Cheese Bake, nothing like a delicious fresh veggie baked dish, especially tomatoes and mozzarella combination.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Italian
Servings 6 servings
Calories 184 kcal

Ingredients
 
 

  • 7 small plum/roma tomatoes
  • 3-4 medium zucchini

FOR THE SAUCE

  • ¼ cup fresh parsley finely chopped
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ½ teaspoon basil or 4 or 5 fresh basil leaves
  • 3 tablespoons olive oil
  • 1-2 cloves garlic minced or finely chopped
  • 1-2 pinches hot pepper flakes (optional)

TOPPING

  • 1 cup firm mozzarella shredded
  • ½ cup freshly grated Parmesan cheese
  • 1 pinch salt

Instructions
 

  • Pre-heat oven to 350F (180C)
  • Cut the tomatoes in half and place on lightly greased cookie sheet, bake in the oven for approximately 30 minutes, or until almost dried but still moist. Remove from the oven let cool, then cut into smaller pieces.
  • Trim the zucchini and then slice it lengthwise into thin (not too thin) strips, grill on pan grill until tender, approximately 1-2 minutes on each side. Move zucchini to a clean plate and continue until all zucchini are grilled.

FOR THE SAUCE

  • In a medium-size bowl add the oven dried tomatoes, parsley, oregano, salt, basil, garlic, hot pepper flakes and olive oil, mix gently to combine.
  • Lightly grease a 8 x 6 inch (20×15 cm) baking dish, arrange one layer of zucchini ⅓ on the bottom top with ⅓ of the tomato mixture, sprinkle with ½ of the grated mozzarella and ⅓ of the Parmesan cheese, continue with another 2 layers (the second layer of zucchini sprinkle with a pinch of salt), the last layer top with only the Parmesan cheese. Bake for approximately 25-30 minutes, let sit 5 minutes before serving. Top with extra Parmesan cheese if desired. Enjoy!
  • ** There might be a little water at the bottom of the baking dish, just drain it off.

Notes

Make ahead this zucchini bake up to 24 hours in advance and store covered in the refrigerator until ready to bake. 
To store, place leftovers in an airtight container and store in the refrigerator up to 5 days. 
No, you cannot freeze the leftovers of this tomato and zucchini bake. Both zucchini and tomatoes have a high water content and the texture will drastically change when thawed.

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 353mg | Potassium: 451mg | Fiber: 1g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 27.6mg | Calcium: 212mg | Iron: 0.8mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from May 13, 2015.

6 Comments

  1. 5 stars
    So very delicious and easy as well!! Definitely will be on my list for dinners again. Perfect for when the garden is overflowing with zucchini 😊

  2. 5 stars
    Looks delicious! I think the extra step of grilling the veggies make them tastier and gives the dish more depth. Excellent recipe!! Please don’t wilt — there are a lot more hot days coming. 🙁

    1. Hi Marisa, grilling veggies just seems to give it that extra! Actually today is better! I know just thought of the heat makes me hot. LOL Have a great day.

  3. 5 stars
    Another fabulous recipe! You just HAVE to write a cookbook! One silly question: what does your husband mean by “insipid tomatoes”?

    1. Hi Diane, you are too kind, for my husband insipid means no taste and mushy. He loves tomatoes in a salad, in a sauce, sun dried, but don’t try baking them in something without drying them out first, too much water content for him. Have a great day.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.