Zucchini and Tomato Bake with Mozzarella
Creamy baked casserole featuring roasted zucchini and cherry tomatoes topped with melted mozzarella. Comforting and keto-approved. This mediterranean-inspired keto (vegetarian, low-carb) ready in about 45 minutes pairs medium zucchini, cherry tomatoes, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 12 oz cherry tomatoes
- 4 oz mozzarella cheese
- 2 oz cream cheese
- 2 cloves garlic
- 1/4 cup fresh basil
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish with cooking spray.
- Step 2: Slice zucchini into 1/4-inch rounds and halve cherry tomatoes. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and minced garlic.
- Step 3: Arrange zucchini and tomatoes in a single layer in the prepared baking dish. Sprinkle with 1/4 cup chopped basil.
- Step 4: In a small bowl, mix softened cream cheese and 2 oz shredded mozzarella until smooth. Spread evenly over vegetables.
- Step 5: Top with remaining 2 oz shredded mozzarella and bake for 25-30 minutes until cheese is bubbly and golden, and vegetables are tender when pierced with a fork.
Frequently asked questions
How long does Zucchini and Tomato Bake with Mozzarella take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Tomato Bake with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Zucchini and Tomato Bake with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Tomato Bake with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Tomato Bake with Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a light meal, and the mozzarella melted just right.
- ★★★★★
This was a hit at dinner with my family! So fresh and keto-friendly.
- ★★★★☆
Loved the flavors, but the zucchini took a bit longer to bake than the recipe suggested.
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