I am ecstatic to tell you about the incredibly delicious Baked Cheesy Tomato Zucchini Casserole!

Bursting with flavors and textures, this savory masterpiece combines fresh zucchini, ripe tomatoes, and gooey cheese to create an amazing dish.

My simple recipe will guide you through the process, making it easy and effortless to create this stunning casserole.

Each bite of this dish is filled with a unique taste and aroma that will leave you wanting more.

Don’t miss out on trying this fabulous creation made from everyday ingredients.

VIDEO

STEPS

Recipe

The secret to the tenderness and texture of this dish lies in grating the zucchini on a coarse grater.

This tender zucchini delicacy is a treat for all zucchini lovers and those who appreciate a good casserole.

The sliced tomatoes on top of the zucchini dough create a beautiful pattern that adds to the charm of this light dish.

As you take your first bite, the crispiness of the baked zucchini intermingles perfectly with the juicy burst of flavor from the vine-ripened tomatoes.

The Baked Cheesy Tomato Zucchini Casserole is a simple yet incredibly aromatic dish.

A little flour and eggs give the zucchini dough the perfect density, while spices add an exciting aroma.

You can make this casserole in no time.

Just grate the zucchini and cheese, mix them with the other ingredients, and spread the dough on a baking tray before popping it in the oven.

With each bite, you’ll be greeted by contrasting tastes and satisfying textures that leave you craving for more.

The combination of two types of cheese adds a special touch to this zucchini casserole.

The grated hard cheese melts wonderfully in the oven, while the delicate ricotta brings a pleasant milky flavor.

Together with the grated zucchini and ripe tomatoes, these cheeses create a symphony of flavors.

The best part is that you don’t even need a baking dish for this recipe. An ordinary baking tray will do the trick.

So why wait? Try this zucchini casserole with tomatoes and cheese today and treat yourself to a delightful culinary experience.

how to cook Baked Cheesy Tomato Zucchini Casserole?

STEP 1

To start, preheat your oven to 175°C (350⁰F). Begin by washing the zucchini and cutting off the stems. Then, grate the zucchini using a coarse grater.

TIPS: Both zucchini and courgettes can be used for this recipe.

STEP 2

Next, wash the tomatoes and slice two of them while cutting the rest in half lengthwise.

TIPS: For this recipe, it’s best to use medium-sized or small tomatoes.

STEP 3

In a medium bowl, combine flour, baking powder, salt, dried basil, and black pepper. Give it a good stir.

TIPS: Instead of relying solely on dried herbs, why not try using fresh ones? It’s simple! Just give them a good wash, dry them off, and finely chop them up. This will add a burst of flavor to your dishes.

STEP 4

In a large bowl, lightly beat the eggs with a whisk. Add the grated zucchini and mix it all together.

STEP 5

Crumble the ricotta into the zucchini mixture, and then add the grated cheese and flour mixture. Gently mix everything together.

TIPS: If you can’t find ricotta, don’t worry! Feta can be used as a suitable substitute.

STEP 6

Grease a 30cm x 20cm baking tray with vegetable oil and line it with parchment paper. Spread the zucchini dough onto the prepared baking tray and level the top with a spatula.

STEP 7

Now, place the sliced tomatoes on top of the dough and lightly press the tomato halves into the dough.

STEP 8

Pop the baking tray with the casserole into the preheated to 175°C (350⁰F) oven and bake for 30-35 minutes. Once it’s done, leave the casserole in the tray for 5 minutes before removing and allowing it to cool slightly.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 9

After it has cooled, sprinkle dried basil and grated cheese on top of the casserole. Garnish with basil leaves for an extra touch.

STEP 10

Now, it’s time to serve this delicious Baked Cheesy Tomato Zucchini Casserole. Bon appétit!

Baked Cheesy Tomato Zucchini Casserole

Ingredients:

Zucchini – 1 pc. (250 g)
Eggs – 3 pcs. (150 g)
Tomatoes – 5 pcs. (220 g)
Flour – 4 tbsp. (36 g)
Baking powder – 1/5 tsp. (1 g)
Salt – 1/2 tsp. (3 g)
Ground black pepper – 1/3 tsp. (1 g)
Dried basil – 1 tsp. (1 g)
Ricotta – 1/5 pack (50 g)
Grated cheese – 1/2 cup (50 g)

additionally

Basil
Finely grated cheese

Cooking steps:

Grate the zucchini on a coarse grater. Wash the tomatoes, cut 2 tomatoes into slices, the rest – in half lengthwise.
Pour flour, baking powder and salt into a medium bowl, add dried basil and black pepper, stir.
Place eggs in a large bowl, beat lightly with a whisk, add grated zucchini, mix. Crumble ricotta into the resulting zucchini mass, add grated cheese and flour mixture, mix gently.
Place the zucchini dough on a 30cm x 20cm baking tray, pre-greased and lined with parchment paper. Smooth the top with a spatula. Place chopped tomatoes on top of the dough, lightly drown the tomato halves in the dough.
Bake in an oven preheated to 175°C (350⁰F) for 30-35 minutes. Leave the finished casserole in the tray for 5 minutes. Remove from the tray and let cool slightly.
Sprinkle the cooled casserole with dried basil and grated cheese, garnish with basil leaves.