Published: Aug 13, 2021 by Zerrin & Yusuf

Zucchini Tomato Casserole (Vegan)

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 with flavors. Even vegetable haters gobble it up and ask for more!

Baked zucchini with tomatoes and herbs served on some yogurt in a blue ceramic dish and a fork inside.

You know zucchini is a super healthy vegetable as it is rich in fiber and a staple for low carb diets. So we try to use it in several ways during summer.

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 and zucchini stew with tomatoes.

This zucchini casserole recipe is one of the most popular recipes on the blog. It is a great summer dish because it is the best option when the temperature is high outside. Perfect way to use up the zucchini you have too! Enjoy it as a light lunch/dinner or a side dish.

Ok let’s move on to the details of this zucchini tomato casserole now.

Jump to:

Why Everyone Loves This Recipe
About The Ingredients
How To Make It
Variations
Tips
Serving Suggestions
How To Store
FAQs
More Zucchini Recipes
📖 Recipe

Why Everyone Loves This Recipe

It is incredibly easy to make. Very similar to our Cauliflower Bake (Turkish Karnabahar Yemegi). 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 vegetarian recipe 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 topping on your pasta or salad. For example, we love it in our wheat berry salad.

Zucchini, tomatoes, vinegar, parsley, green onions, spices and olive oil on a dark background.

About The Ingredients

For this easy zucchini casserole, the main ingredients you need include zucchini, 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 zucchini is the hero ingredient for this dish, make sure to pick the freshest and most ripe ones you can find.

How To Make It

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!

Mixture of pureed tomato, garlic, vinegar, spices, and herbs in a white bowl and a spoon in it.

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.

Super thin zucchini slices on a wooden board.

Thinly slice the zucchini. No need to peel them, but if you want, you can.

Thin zucchini slices in a white bowl and the tomato puree sauce with herbs poured over them.

Combine them with the pureed tomato mixture. Each slice should be well coated in the red sauce. Use your hand to help coat them without breaking the slices

Zucchini slices coated with the tomato and herbs sauce in a white rectangular baking pan.

Grease a baking dish with a little oil or using a cooking spray. Transfer the slices to your prepared baking dish.

Zucchini tomato casserole with garlic and herbs baked with a golden top in a white baking pan.

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 or fresh basil 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, you can use 1-2 tomatoes (sliced or diced) and 1 cup of pureed tomatoes.
You can make a cheese mixture combining grated Parmesan cheese and mozzarella cheese. Sprinkle some to the mixture before baking if you want.
You can add a few more veggies like eggplants and cherry tomatoes to get even more summer flavors.
For a crunchy topping, you can sprinkle panko or bread crumbs on the top and then bake. If you want, use gluten-free breadcrumbs.

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.

Zucchini casserole served on some yogurt in a blue dish, a fork in it, more yogurt in a small bowl and the rest of the casserole in the baking pan on the side.

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

Do I need to peel the zucchinis?

You don’t have to peel them, 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.

Can I make the recipe with yellow summer squash?

Yes, you can. Both have a mild taste, so you will probably end up with the same result.

Does it freeze well?

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.

Can I cook it on the stove instead of in the 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

Turkish Stuffed Zucchini
Fried Zucchini Chips
Zucchini Baba Ghanoush from Little Ferraro Kitchen

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As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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