Zucchini and Tomato Casserole

This casserole filled with vegetables is so refreshing, moist and crunchy that I’m sure you’ll make this over and over again. Zucchini and Tomato Casserole is an excellent side dish that goes well with any meat or poultry. And it’s yummy!

Zucchini and Tomato Casserole Recipe

This Zucchini and Tomato Casserole is one of the easiest and one of the healthiest side dishes I have ever made. This full of flavor vegetable casserole is light, delicious and very exciting for all vegetable lovers. Plus, it’s a perfect meal for your healthy diet, weight loss friendly, low-carb, and keto-friendly. It for sure is a must-try!

What to serve Zucchini and Tomato Casserole with?

This Zucchini and Tomato Casserole is perfect to any meat, poultry or seafood. Pair it with this Easy Baked Chicken Drumsticks or this Baked Salmon Side and you’ll enjoy a light and easy weeknight meal.

Ingredients for Zucchini and Tomato Casserole

• 2 small (250 g) zucchini, chopped
• 2 medium (150 g) tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp. (5 g) olive oil
• 2 tbsp. (10 g) grated Parmesan
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• salt and black pepper, to taste

How to Make Zucchini and Tomato Casserole

1. Preheat the oven to 375°F.
2. In a large bowl, place the zucchini and tomatoes; stir to combine. Season with basil, oregano, salt, and pepper.
3. Combine the olive oil with minced garlic in a small bowl, then pour over the vegetables and mix well.
4. Transfer the vegetables to a small baking dish or casserole, and then sprinkle with Parmesan.
5. Bake until slightly golden on top, about 25-30 minutes.
6. Remove from the oven and enjoy warm!

How Many Calories in Zucchini and Tomato Casserole

Zucchini and Tomato Casserole

This Zucchini and Tomato Casserole is one of the easiest and one of the healthiest side dishes I have ever made. This full of flavor vegetable casserole is light, delicious and very exciting for all vegetable lovers. Plus, it’s a perfect meal for your healthy diet, weight loss friendly, low-carb, and keto-friendly. It for sure is a must-try!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Side Dish

Servings 2 people

Calories 48 kcal

Ingredients

  

• 2 small (250zucchini chopped
• 2 medium (150tomatoes chopped
• 2 cloves garlic minced
• 1 tbsp. (5olive oil
• 2 tbsp. (10grated Parmesan
• ¼ tsp. dried oregano
• ¼ tsp. dried basil
• salt and black pepper to taste

Instructions

 

• Preheat the oven to 375°F.
• In a large bowl, place the zucchini and tomatoes; stir to combine. Season with basil, oregano, salt, and pepper.
• Combine the olive oil with minced garlic in a small bowl, then pour over the vegetables and mix well.
• Transfer the vegetables to a small baking dish or casserole, and then sprinkle with Parmesan.
• Bake until slightly golden on top, about 25-30 minutes.
• Remove from the oven and enjoy warm!

Notes

How Many Calories in Zucchini and Tomato Casserole

Calories (per 100 g): 48 cal	Calories (per 1 serving / 160 g ): 77 cal
Fat: 2.7 g	Fat: 4.3 g
Carbohydrates: 3.6 g	Carbohydrates: 5.7 g
Protein: 2.4 g	Protein: 3.8 g