Zucchini & Tomato Casserole

Zucchini & Tomato Casserole - Eat Simple Food Print

Zucchini & Tomato Casserole

This is a healthy and delicious dish to make when zucchinis and tomatoes are fresh and abundant.  Layered zucchini, tomato, walnuts, and Parmesan cheese.  Summer casserole love!

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6
  • Category: Side Dish
  • Method: Oven
  • Cuisine: International


  • 4 medium zucchini, sliced
  • 3 medium tomatoes, sliced & seeds removed
  • 2 teaspoon garlic, minced
  • 1/2 cup walnuts, chopped
  • 1 tsp fresh thyme leaves or 1/4 tsp dried thyme leaves
  • 1/2 tsp sea salt
  • pinch black pepper
  • 1/2 cup Parmesan Cheese, grated – optional as garnish


  • Preheat oven to 375F.  Lightly oil 8×8 baking pan.
  • In baking pan add: a layer of sliced zucchini, a layer of sliced tomatoes, sprinkle 1/4 tsp sea salt, sprinkle pinch black pepper, 1 tsp garlic, 1/4 cup chopped walnuts, 3/4 tsp fresh thyme, 1/2 cup Parmesan cheese.  Repeat until all ingredients are gone.  This should only take 2 layers but it’s ok if you keep going.
  • Cover with foil.  Cook for ~45 minutes or until zucchini is soft.  Take off cover and brown cheese on broiler setting for 2-3 minutes (watch it!  you don’t want it to burn!)  Let rest for 10 minutes uncovered before serving.  Happy Eating!  Beckie


Things In My Kitchen:

Grater / Zester for grating the Parmesan cheese to a super light consistency.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Zucchini, Tomato, Casserole, Gluten Free, Vegetarian, Summer, Low Carb, Keto

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Zucchini & Tomato Casserole

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