This Vegan Zucchini Tomato Casserole is the best summer side dish ever. No cheese, no cream, no beef, no eggs in this vegan casserole, but it is bursting into flavors. Even vegetable haters gobble it up and ask for more!
This post was originally published in 2015 and we are updating it today with additional information.
This zucchini tomato casserole is one of my favorite summer dishes. You will need such a light dish when the temperature is high and this underrated vegetable is in season. I promise, it is not boring at all although there is no cream, no cheese or any kind of meat in this casserole. It is totally a skinny zucchini recipe bursting into summer flavors.
You might think that it is one of those “tasteless” vegan dishes if you are one of those who add cheese or cream in everything to make it tasty. I’m quite sure that this summer casserole will become one of the dishes you make often because it is incredibly scrumptious and the recipe couldn’t be easier.
There is another zucchini casserole recipe on the blog named Skinny Zucchini Casserole, which has become one of the most popular recipes on Give Recipe. Please check it out if you like your zucchini with cheese and on the sweeter side. But if you love tart and spicy dishes, keep reading this one. I would suggest that you try both recipes this summer and decide on your favorite.
What’s in this zucchini tomato casserole?
Fresh summer tomatoes make dishes tastier and the amazing taste of this zucchini tomato casserole is mainly coming from summer tomatoes. But they are not alone. Green onions, parsley, garlic, lemon juice, vinegar and spices come together and create one of the yummiest skinny dishes ever.
Unlike winter casseroles which are mostly heavy and warming, this zucchini and tomato casserole gives you a feeling of refreshment thanks to the tangy tomatoes, herbs and lemon. Vegetables get sweet when roasted, so zucchini gives a very nice sweetness to the casserole and there becomes the perfect balance of flavors. Finally, garlic and spices make a great touch and the casserole becomes addictive for everyone. It is so good that there will probably be no leftovers, but if there is, you don’t need to heat it. It tastes even better when cold.
How to make zucchini and tomato casserole recipe
The recipe is quite straightforward. Slice zucchinis thinly. In a separate bowl combine pureed tomatoes, mashed garlic, lemon juice, vinegar, chopped parsley, green onion, salt, chili powder and ground black pepper. Pour it over zucchini slices and combine them well. I do it with my one hand to make sure all zucchini slices are coated with the sauce.
Transfer them into a large baking dish and bake at 350F for about 45 minutes or until the top gets golden. It is better to use a large shallow baking dish so that you can put them in a thin layer. The zucchini slices get mushy if you just pile them in a small and deep dish.
Do you love zucchini and want more vegan zucchini recipes? Here are a few more:
Smoky Zucchini Baba Ghanoush – Little Ferraro Kitchen
Unstuffed Zucchini Casserole – Give Recipe
Vegan Chocolate Zucchini Bread – Give Recipe
Vegan Zucchini Tomato Gratin – Turnip The Oven
Zucchini with Olive Oil – Give Recipe
See our other casserole recipe videos here:
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
Ingredients
- 3 large zucchinis, (1 pound) thinly sliced
- 3 large tomatoes, pureed (makes 2 cups)
- 6 cloves garlic, mashed
- 1/4 cup chopped parsley
- 1/2 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.
Nutrition
- Calories: 293
- Sugar: 11.1g
- Sodium: 1245.5mg
- Fat: 24.2g
- Carbohydrates: 14.7g
- Protein: 6.7g
- Cholesterol: 21.1mg
Keywords: zucchini recipes, vegan zucchini recipes, zucchini tomato casserole
Steven Hooper says
09/19 at 07:22Found this recipe while trying to figure out what to do with the massive zucchinis a friend gave me and I’m so thankful that I did! I used sweet onion instead of green onion and cilantro instead of parsley. I baked it in a 9×13 baking dish and layered it thick, baking it for one hour until it bubbled through the center. Was absolutely fantastic. A new favorite. Thank you!!!
★★★★★
Zerrin says
09/19 at 16:11Hi Steven! I’m so happy that you loved the recipe and made your own twist on it. Isn’t it a great way to use up the tons of zucchinis? Thanks for your feedback and the rating!
Alexia Brown says
08/26 at 19:07I really want to try this recipe, my grandma gave me a bunch of giant zucchini from her garden, but I’m not a good cook… I think I can make this. My only question is what kind of vinegar do I use? The recipe just calls for “vinegar” but do you recommend Apple Cider Vinegar? White/red vinegar? Thanks in advance!
Zerrin says
08/27 at 22:24Hi Alexia! It’s really an easy recipe, so I don’t think you will have a problem. I use apple cider vinegar, but all types work fine. Enjoy the zucchinis you have!
Mary says
07/18 at 08:07Great recipe!
I am not bored with your many zucchini recipes in fact I am thankful 🙂
I am always looking for new ways to prep these green goodies..
If your garden is healthy, you will be too!!
★★★★
Amber says
04/12 at 20:33Best way to make this dish:
Put on a metal baking sheet with rim and bake at 425 for 25-30 min.
I used regular white onion instead of green and no Mexican pepper. It was amazing!
★★★★
Zerrin says
04/13 at 00:34I’m glad you liked it Amber! Your version sounds great too!
Lexi says
03/29 at 01:57Very disappointed. I tried this exactly as written and it was just not edible. It was extremely spicy. The texture was all funky and overall just bleh.
★
Pat says
01/19 at 16:41I made this last night. Very disappointed. 45 minutes was too long to bake. On about half the pan, the red sauce turned black and I had to scrape what was left of the zucchini to get it out of the pan. Of the part of the sauce that did not burn, that was too thick and salty. I’m trying to figure out how to salvage the rest of the zucchini. I may just attempt to rinse off the sauce and see if that would make it edible. And I don’t understand a prep time of 15 minutes. Washing and cutting all those veggies took me about 40 minutes+. Disappointing, all that time, effort and food, wasted.
★
Sarah says
10/29 at 18:22Could you add squash?
Zerrin says
10/29 at 22:58Hi Sarah, I think squash would be great in this recipe!
Thisisn'tveganyou'readouche says
09/25 at 01:32This isn’t VEGAN. Eggs are NOT vegan. You need to educate yourself on what vegan means, you only prove yourself to be ignorant. good job, you wasted my time and now you get to read this.. LIVE cruelty free, Eggs are not needed to bind ANYTHING. LIVE CRUELTY FREE, and don’t lie in your recipes to get attention. makes you look like a dipshit.
Zerrin says
09/25 at 02:13Hi, I wish you had read the recipe before writing this comment. This is a true VEGAN casserole recipe with NO eggs. I guess you watched the video below the post and misunderstood. It is a list of our casserole recipe videos, and I put it there to help our readers who are looking for casserole recipes.
Stella says
10/03 at 09:09This is in response to “thisisntveganyoureadouche”…
You sit there calling this poor girl names and insulting her when you’re the one who is in the wrong. Before you berate someone and get on your vegan high horse, perhaps you should have all the facts straight.
Katie says
08/07 at 00:42Just made it – it’s delicious!
Zerrin says
08/07 at 08:13Happy to hear this Katie!
Meena Bala says
05/17 at 01:02Followed the recipe as given but the puree was more than what it was needed looks like. Even after 40 mins of baking the puree was stagnant in the tray. But the dish tasted good. So next time will try with half of tomato puree.
Zerrin says
05/19 at 01:17Hi Meena, I’m not sure why the puree was more than needed in your case, but I love extra sauce on my zucchini and it wouldn’t be a problem for me:)
Patricia says
02/05 at 04:21Hello, I did tomato zucchini recipe, now is in the oven but I am shure that this salad or whatever will delicious!!! I taste before put it in the oven. I think I will love it!!! Thanks for sharing!!!
kevin mcguinness says
08/19 at 20:57I could not stop eating this. The recipe could use a little more detail — large zucchinis vary greatly in size, — add approximately how many cups are used. I cooked it longer as the sauce had not set up — another 20 minutes at 450 degrees. I also used a vahalla onion instead of green (I did not have any). I used sea salt. I added a splash of red wine. I might try two baking sheets instead of one large casserole dish — it might be ready at original cooking time with that method — key is sauce should set up .
★★★★★
Sally says
09/10 at 01:42Good to know, Kevin. The two baking sheets sounds like a great idea. Trying tonight.
KalynsKitchen says
06/03 at 14:55Good morning (or make that evening for you!) Just letting you know that I featured this salad in my May round-up of Deliciously Healthy Low-Carb Recipes, which was posted this morning. Love the recipe; I hope a lot of my readers will click over here and try it!
Zerrin says
06/09 at 23:55Thank you Kalyn for including my zucchini casserole in your list. Zucchini is never tasteless with this recipe!