Who doesn’t love a good healthy meat-free dish like this flavor-packed vegan zucchini tomato casserole? No cheese, no cream, no beef, no eggs in this casserole, but it is bursting into flavors. Even vegetable haters gobble it up and ask for more!
Summer is the time we enjoy zucchini/courgette the most. Besides this vegan casserole, we often use this versatile vegetable to make vegetarian recipes like mucver fritters, cheesy zucchini casserole and cheese stuffed zucchini boats.
There is another vegetarian zucchini casserole recipe on the blog, low calorie shredded zucchini casserole. It has become one of the most popular recipes on Give Recipe because it is even lighter.
This zucchini tomato casserole is one of our favorite summer dishes because it is the best option when the temperature is high outside. Perfect way to use up the zucchini you have!
And when we still have an abundance of zucchini, we make either our ultimate vegan zucchini bread or chocolate chip zucchini bread for afternoon tea time.
Ok let’s move on to the details of this zucchini tomato casserole now.
Why Everyone Loves This Recipe
- It is incredibly easy to make. Very similar to our Vegan Cauliflower Bake With Tomato Sauce. The ingredients themselves are very easy and quick to prepare and once the casserole is in the oven to bake, you can simply sit back and wait.
- It is a favorite amongst our readers because of its simplicity and versatility, you can easily substitute any of these ingredients and even easily add some others!
- This is a recipe you can make ahead of time. Reheat it or just serve at room temperature.
- Not only is this a delicious flavor-packed dish, but it is low calorie and stuffed with nutrients too. Zucchini and tomatoes are full of nutrients and antioxidants.
- You can use the leftovers as a pasta or salad topping. For example, we love it in our wheat berry salad.
Ingredient Checklist
For this easy zucchini casserole, the main ingredients you need include zucchinis, fresh tomatoes and garlic, fresh parsley and green onions, as well as lemon juice, olive oil, white vinegar or grape vinegar, and some spices.
Each of these ingredients is incredibly easy to find and even substitute if need be. You can have a look at our variations section to see how you can substitute these ingredients.
Because zucchinis are the hero ingredient for this dish, make sure to pick the freshest and most ripe ones you can find.
How To Make
This is an incredibly easy recipe to make and once it's inside the oven, you can simply sit back and relax – or make one of our delicious accompaniments!
First, make the tomato mixture. Combine the pureed tomatoes, garlic, parsley, spices, green onions, olive oil, vinegar, and lemon juice. Make sure you mix the ingredients well so they are equally distributed.
Second, thinly slice the zucchinis and place them in a baking dish.
Then pour the tomato mixture over them and mix them well. Each slice should be well coated in the red sauce. Use your hand to help coat them without breaking the slices.
Next, layer the slices and bake. Transfer the slices to your prepared baking dish. The key is to prevent the zucchini layers from becoming too thick.
Bake the dish for roughly 45 minutes or until the top gets a nice golden brown color.
Variations
- You can substitute the parsley with fresh coriander/cilantro leaves.
- You can easily substitute the green onions with either white or red onions. You can even try using shallots or salad onions.
- To create a chunkier texture, try using sliced tomatoes instead besides tomato puree.
- And of course, last but certainly not least, you can change the spices with ease. We prefer using a type of Mexican chili spice or paprika, but you can also use a wide variety of spice mixes.
Tips
- Slice the zucchini thinly. You can use a mandoline slicer to do this.
- Use the freshest and tastiest tomatoes you can find. They give the best flavor you need in this zucchini tomato casserole. If you can’t find good tomatoes, then we would suggest you add 1-2 tablespoons of tomato paste.
- For the vinegar, it is also very important to use a good quality flavorful kind. For this courgette recipe, we prefer using grape vinegar. Apple cider vinegar is a fantastic choice too and has a good balance of sweetness and tang. Here is a great article describing the differences between types of vinegar. You can experiment with some of them and see which you prefer.
- If you don’t like the aroma of vinegar or don’t have it on hand, use more lemon juice instead.
- Make sure 4-5 slices of zucchini overlap in the baking dish, not more than this. So make sure your baking pan is not too small for all the slices.
Serving Suggestions
You can serve this casserole either hot or at room temperature. We always pair it with some yogurt or cacik dip. If you are following a vegan diet, use your favorite plant-based yogurt.
If you are planning to have it for a lunch or dinner menu, you can also make some orzo rice pilaf or bulgur pilaf to serve on the side.
How To Store
You can store this zucchini tomato bake either before or after it has been cooked. To store it before, combine and layer all of the ingredients inside the baking dish. Simply place a layer of plastic wrap on the surface of the zucchinis and then wrap the entire dish.
The same method applies for an already baked zucchini casserole; simply place a layer or wrap on the surface, then wrap the entire dish.
Store the zucchini and tomato casserole inside the refrigerator for up to 5 days, cooked or uncooked.
If you want to store any leftover casserole, transfer them to an airtight container and keep them inside the refrigerator for roughly 4-5 days.
FAQs
You don’t have to peel the zucchinis, but you can if you want to. We love the hints of green color it adds to the dish as well as the crunchier texture.
Yes, you can. Both have a mild taste, so you will probably end up with the same result.
This dish can be frozen and will keep well inside the freezer. Make sure you place a piece of plastic wrap on the surface of the casserole before covering it. You can either store it inside an airtight container or wrap the entire baking dish.
Keep the dish inside a freezer for up to 2 months. To heat again, simply thaw the casserole in the fridge before heating it in an oven.
Yes, you can. Use a shallow pan for this so that the zucchini slices won’t get steamed and mushy. That being said, we should say that oven baking gives the dish a nicer flavor.
More Zucchini Recipes
More Vegetarian Recipes
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Print📖 Recipe
Vegan Tomato Zucchini Casserole
No cheese, no cream, no beef, no egg in this casserole, but it is bursting into summer flavors. This is an addictive zucchini casserole even for vegetable haters!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side Dishes
- Method: Baking
- Cuisine: Turkish
- Diet: Vegan
Ingredients
- 3 large zucchinis, (1 pound) thinly sliced
- 3 large tomatoes, pureed (makes 2 cups)
- 6 cloves garlic, mashed
- ¼ cup chopped parsley
- ½ cup chopped green onions
- 1 lemon, squeezed
- 1 tablespoon vinegar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, Mexican or another type
Instructions
- Preheat oven to 350F (180C).
- Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
- Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.
- Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.
- Serve hot or cold.
Notes
- Slice the zucchini thinly. You can use a mandoline slicer to do this.
- Use the freshest and tastiest tomatoes you can find. They give the best flavor you need in this zucchini tomato casserole. If you can’t find good tomatoes, then we would suggest you add 1-2 tablespoons of tomato paste.
- For the vinegar, it is also very important to use a good quality flavorful kind. For this courgette recipe, we prefer using grape vinegar. Apple cider vinegar is a fantastic choice too and has a good balance of sweetness and tang.
- If you don’t like the aroma of vinegar or don’t have it on hand, use a bit more lemon juice instead.
- Make sure 4-5 slices of zucchini overlap in the baking dish, not more than this. So make sure your baking pan is not too small for all the slices.
Nutrition
- Serving Size:
- Calories: 160
- Sugar: 8.1 g
- Sodium: 1210 mg
- Fat: 11.5 g
- Carbohydrates: 14.3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: zucchini recipes, vegan zucchini recipes, zucchini tomato casserole, vegan zucchini casserole
Andi says
Wow, I read the past reviews so I expected this dish to be tasty, but OMG was it delish!!! The flavors really come together to make these simple ingredients shine! I plan to make this recipe over and over again! Thank you so much for sharing it with us!
★★★★★
Zerrin & Yusuf says
Hi Andi! So happy to hear that you enjoyed the recipe! Thank you for your kind words.
It is really simple yet unexpectedly delicious!
Selda says
Hi Zerrin and Yusuf,
I am in the middle of making this wonderful looking dish :D, should I cover with foil when in the oven?
Zerrin & Yusuf says
Hi Selda,
No, bake it uncovered. Hope you enjoy it as much as we do.
Selda says
Thank you for the quick reply! It was delicious!!
★★★★★
Zerrin & Yusuf says
Glad you liked it!
Donna says
I just made it and haven't tried it yet, but it looks delicious. My question is: How do you feel about adding different vegetables? I added green beans and carrots. Again, haven't tried it yet so if I can, I'll add a comment after lunch, but just wondering if there's a reason you've only included zucchini. Thanks for any comments and the recipe
Yusuf says
Hi Donna, you can definitely add more vegetables. Green beans and carrots would be great. Eggplants would be a nice addition too. We love this recipe with zucchini but always open to new creations.
Rainbow says
We made this Italian style and it was delicious. I used dried parsley and replaced the paprika with 1/2 tsp dried basil and 1/2 tsp dried oregano. I also added 1 tbsp nutritional yeast. The family loved it! I also followed the suggestion to raise the heat to 400 and bake a shorter time. I didn't have issues with oven splatter as one person suggested.
Yusuf says
Your twist sounds scrumptious! Thank you for sharing it wit us 🙂
Nicky says
hi, i haven't tried this yet, it looks great, but I'm watching my weight so i checked the calories and i don't get how it can be 293 Cal/serving. i add it up and there are only less than 600 cal in the whole dish. that would mean less than 150 cal per serving..???
Yusuf says
Hi Nicky,
Thank you so much for asking this. There was a mistake on the nutrition label program. Just corrected it. Thanks again for the heads up!
Nicky says
I'm just cutting up the zucchini as i write. thanks for the quick reply! now that it's half the calories, it sounds even more delicious! 😄
Nicky says
i finally made it and it was amazing! Im a big zucchini fan and i don't think ive ever had zucchini that delicious. (i also added capers to the sauce mix, and so reduced the amount of salt i added)
Yusuf says
So happy to hear that Nicky! Adding capers is a brilliant idea! Will have to give it a try! Thank you for your feedback!
Liz says
I added nutritional yeast for that ‘cheesy’ touch
Magnolia says
I just made this and it was super good!
I added more garlic (because I love it)
And I eyed the spices to my own liking.
This is super delicious and It is phenomenal to dip some bread in the sauce when it’s all cooked together!
Splendid
★★★★★
Yusuf says
Glad you love it Magnolia! Extra garlic is always great!
Kurk says
I liked this recipe, but I think I would only use half the amount of chili powder next time.
Karissa says
Are you supposed to pour the tomato sauce mixture into the pan too or do you take the zucchini’s out of it and put them in there by themselves?
Yusuf says
Hi Karissa! Put them altogether into the pan and bake.
Jess says
Thanks for posting this! I found it looking for a simple vegan zucchini dish so I am very excited to try. I am wondering about the sodium content - I don’t see any added salt - is that number right?
Jaypee says
Thank you for sharing! It was really yummy!
★★★★★
Michelle says
I am so confused. I tried to make this recipe tonight and it didn’t look like this at all. Then, I got to thinking... is that squash in the pictures and not zucchini, like the recipe says!? I mean, it was still good, but I don’t think it was quite right.
Charisse says
What type of vinegar?? White wine vinegar. Apple cider, red wine vinegar or just plain old regular vinegar...
Recipe doesn’t specify and I want to make this soon
Thanks
Yusuf says
Just regular old vinegar.
Kim Southcott says
This recipe is wonderful! Entire family loves it. It's light, flavorful and satisfying. I saute some tofu to make it a meal. Five stars hands-on!
★★★★★
Yusuf says
So glad that your family loved it! Thank you!
Eliz says
I tried this recipe and loved it. It has very fresh taste and a perfect summer meal. As a Turkish ı didn't find it spicy even i added more spice than written.