Zucchini and Tomato Casserole with Parmesan
A comforting vegetable casserole featuring tender zucchini and cherry tomatoes baked under a golden Parmesan cream layer. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs halved cherry tomatoes, chopped fresh basil, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, 1 lb total, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 2 tbsp, chopped fresh basil
- 1/2 cup, grated Parmesan cheese
- 1/4 cup heavy cream
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a large bowl, combine 2 medium thinly sliced zucchini, 1 cup halved cherry tomatoes, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Spread mixture evenly in a greased 8x8-inch baking dish.
- Step 4: In a small bowl, whisk 1/4 cup heavy cream, 2 tbsp chopped fresh basil, and 1/2 cup grated Parmesan cheese.
- Step 5: Pour cream mixture over vegetables and gently stir to distribute.
- Step 6: Bake for 25-30 minutes until vegetables are tender and sauce is bubbly with golden edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Tomato Casserole with Parmesan take to make?
Total time is about 40 minutes (15 min prep + 25 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 Casserole with Parmesan?
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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Zucchini and Tomato Casserole with Parmesan?
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 Casserole with Parmesan 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 Casserole with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
