Cheesy Zucchini Tomato Bake

Cheesy Zucchini Tomato Bake




Yield 6 servings

Cheesy Zucchini Tomato Bake is simple casserole of awesome. My version is spicy, but you could easily go mild by skipping the hot sauce. This is a great way to use up those giant zucchini from your garden! 



Preheat the oven to 425 degrees.

Spray a casserole dish with non-stick cooking spray.

Place a layer of sliced zucchini in the casserole dish.

Top with slices of tomato and sprinkle with a bit of kosher salt.

Lay two slices of cheese on top and drizzle with sriracha.

Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. They don't need to be perfect. This recipe is forgiving.

End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.

Place casserole dish in the preheated oven uncovered for 25 minutes.

At this point there will be a lot of liquid from the vegetables.

Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.

Extract all liquid again.

Let cool for at least 5 minutes then cut into 6 pieces.



  • You could use just about any shredded cheese if you don't have sliced provolone. 
  • If you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.
  • I’m giving the nutritional information for 6 servings even though I usually eat 2 in a sitting only because it cuts into 6 pieces so beautifully.


Courses Any

Cuisine Any

Nutrition Facts

Serving Size 1/6 of the casserole

Amount Per Serving

Calories 115

% Daily Value

Total Fat 7 g


Saturated Fat 5 g


Total Carbohydrates 4 g


Dietary Fiber 1 g


Sugars 2 g

Protein 8 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at