Zucchini Tomato Casserole Recipe
If you’re looking for a vibrant, garden-fresh dish that’s both wholesome and absolutely bursting with flavor, let me introduce you to my favorite Zucchini Tomato Casserole. This casserole is a celebration of summer’s bounty, featuring thin layers of juicy Roma tomatoes and tender zucchini, all baked together with aromatic shallots, garlic, and a sprinkle of herby “cheesy” goodness. It’s the sort of dish that makes you want to share with everyone at your table, perfect for busy weeknights or a special weekend dinner. Just wait until you see how golden and crisp the top turns out—truly irresistible!
Ingredients You’ll Need
Every ingredient in this Zucchini Tomato Casserole brings something special and essential to the table. Simple, colorful produce combines with just a handful of seasonings and plant-based cheesy sprinkle for a dish that’s as impressive as it is easy to make. Let’s take a closer look at what you’ll need—and a few handy tips for the best results!
- Roma tomatoes: Their meaty texture and low moisture make them perfect for slicing and layering; choose ripe, firm tomatoes for the sweetest flavor.
- Zucchini: Go for medium-sized zucchini—smaller ones tend to have fewer seeds and the best texture for baking.
- Shallots: These add a subtle sweetness and depth of flavor that pulls all the veggies together.
- Garlic cloves: Fresh garlic is a must for that warm, inviting aroma and a gentle kick of savoriness.
- Dairy free cheesy sprinkle: This plant-based topping creates that irresistible golden finish; use your favorite recipe or store-bought blend.
- Fresh chopped thyme: Nothing beats the earthy, citrusy lift thyme gives to baked veggies—fresh is best here.
- Sea salt: Just a pinch perfectly enhances every single flavor in the casserole.
- Ground black pepper: Adds an essential hint of warmth and mild heat to balance all the veggies.
- Extra virgin olive oil: Two simple tablespoons bring richness and help everything roast up tender and golden.
How to Make Zucchini Tomato Casserole
Step 1: Prep the Veggies
Start by preheating your oven to 375°F—this ensures everything cooks evenly. Slice your Roma tomatoes and zucchini crosswise into neat 1/4-inch rounds. Keeping the slices uniform makes the layering so much prettier and ensures even cooking. It’s actually quite fun to see the vibrant red and green stack up!
Step 2: Sauté the Shallots and Garlic
Heat 1 tablespoon of olive oil in a small pan over medium-low heat. Add the sliced shallots and let them soften for a couple of minutes until fragrant and translucent. Then tip in the garlic, cooking just until the aroma fills your kitchen—about 30 to 60 seconds. Don’t rush this part; soft, golden shallots and garlic are the secret to a rich-tasting base. Spread this mixture evenly in the bottom of your casserole dish.
Step 3: Layer the Casserole
Now comes the most satisfying part: arranging your tomato and zucchini slices in the dish. Start at the outer edge and alternate the slices, overlapping them tightly as you work your way to the center. Try to pack them in firmly. If you have a few slices leftover, save them for another use or tuck them into your casserole wherever there’s a little space.
Step 4: Season and Top
Sprinkle the layered veggies with sea salt and black pepper, distributing them evenly. In a small bowl, combine your dairy-free cheesy sprinkle with the chopped fresh thyme, then scatter this over the top of the casserole. Drizzle with the remaining tablespoon of olive oil. This combination helps the top turn beautifully golden and adds tons of flavor to every bite.
Step 5: Bake Until Golden and Crisp
Slide your dish into the oven and bake for 35 to 45 minutes. You’ll know it’s ready when the veggies are tender, and the top is golden, crisp, and maybe even a little bubbly. The aroma alone will have everyone peeking into the kitchen! Serve your Zucchini Tomato Casserole warm for the best flavor and texture.
How to Serve Zucchini Tomato Casserole
Garnishes
A sprinkle of extra thyme leaves or finely chopped fresh parsley adds freshness and a burst of green right before serving. If you have some dairy-free parmesan or a drizzle of good olive oil, those make lovely finishing touches. The pop of color and herbal aroma make the casserole even more eye-catching.
Side Dishes
Zucchini Tomato Casserole is incredibly versatile—pair it with a crusty loaf of bread for soaking up every last bit of juice, or spoon it beside a pile of fluffy quinoa for a more filling meal. It also shines next to simple grilled proteins or a leafy salad dressed with lemony vinaigrette.
Creative Ways to Present
For dinner parties, try serving the casserole in individual ramekins for a personal touch. Or layer the veggies in a round pan for a stunning spiral effect. If you love a little crunch, sprinkle some gluten-free breadcrumbs on top before baking. However you serve it, the colors and aromas will steal the show.
Make Ahead and Storage
Storing Leftovers
Let your Zucchini Tomato Casserole cool to room temperature, then cover and refrigerate in the casserole dish or transfer to a lidded container. It will keep well for up to 4 days. The flavors even deepen a little overnight, making your leftovers just as craveable as day one!
Freezing
You can freeze leftovers if needed. Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. While the texture of the zucchini may soften a bit, all that savory, herby flavor is still absolutely delicious.
Reheating
Warm refrigerated portions gently in a 350°F oven until heated through, or microwave individual servings for a quick lunch. If reheating a whole pan, pop it back in the oven covered with foil, then remove the foil for the last few minutes to crisp up the top again. Serve warm for best results.
FAQs
Can I use regular cheese instead of dairy-free cheesy sprinkle?
Absolutely! If you’re not dairy-free, feel free to swap in freshly grated parmesan or a favorite cheese blend for the sprinkle on top. It’ll melt beautifully and give your Zucchini Tomato Casserole a classic cheesy crust.
What can I use instead of thyme?
Fresh basil, oregano, or rosemary are all lovely alternatives if you’re out of thyme. Each brings a slightly different herbal character, so choose what you love most or what you have on hand.
Should I peel the zucchini or tomatoes?
There’s no need to peel either for this recipe—the skins add lovely color and help the veggies keep their shape. Just give them a good wash before slicing.
Can I assemble Zucchini Tomato Casserole in advance?
Yes! You can layer everything in your casserole dish and store it tightly covered in the refrigerator for up to a day before baking. When you’re ready, just top and bake as usual.
Is this dish gluten-free?
Zucchini Tomato Casserole as written is naturally gluten-free. Just double-check any store-bought cheesy sprinkle if you’re being cautious. It’s a crowd-pleaser that easily fits a variety of dietary needs!
Final Thoughts
There’s something really special about coming together over a fresh, beautiful Zucchini Tomato Casserole. It’s easy to make with what’s in season, and every bite feels like a little taste of sunshine. I hope you’ll give this recipe a try and make it part of your own kitchen traditions!
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Zucchini Tomato Casserole Recipe
- Total Time: 50-60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Zucchini Tomato Casserole is a delicious and colorful dish that makes a perfect side or light main course. Layers of ripe tomatoes, tender zucchini, shallots, and garlic are seasoned with fresh thyme and a dairy-free cheesy sprinkle, then baked to golden perfection.
Ingredients
Roma Tomatoes:
6 Roma tomatoes (about 1 1/4 pounds)
Zucchini:
3 zucchini (about 3/4 – 1 pound)
Shallots:
2 shallots (3/4 cup sliced shallot)
Garlic:
3 large garlic cloves (finely chopped)
Dairy-Free Cheesy Sprinkle:
3 tablespoons dairy-free cheesy sprinkle
Thyme:
1 1/2 tablespoons fresh chopped thyme leaves (half a bunch)
Salt:
1/8 teaspoon sea salt
Pepper:
1/8 teaspoon ground black pepper
Olive Oil:
2 tablespoons extra virgin olive oil (divided use)
Instructions
- Preheat the Oven: Pre-heat an oven to 375° degrees.
- Sauté Shallots and Garlic: Add 1 tablespoon of olive oil to a small pan, heat over medium low heat, sauté shallots until soft, about 2-3 minutes. Add garlic and cook for another 30-60 seconds. Spread the shallots and garlic in the casserole dish.
- Layer Tomatoes and Zucchini: Alternate tomato and zucchini slices in the dish, overlapping tightly. Season with salt and pepper.
- Add Seasonings: Combine dairy-free cheesy sprinkle with thyme, sprinkle over the casserole. Drizzle with the remaining olive oil.
- Bake: Bake the casserole until golden and crisp, about 35-45 minutes. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Zucchini Tomato Casserole, Tomato Zucchini Bake, Vegetable Casserole
