Garlic Parmesan Zucchini and Tomato Bake

Looking for a way to use up all that zucchini and a pile of tomatoes? Try this delicious veggie casserole today. No cream soup required 😉

One of my grandmas used to put zucchini in everything, so this recipe always makes me chuckle. But it really is tasty, and even my kids ate it!


2 large or 2.5 lbs zucchini, washed and cut into chunks

10 oz grape tomatoes cut in half or 2 large tomatoes cut in chunks

7 garlic cloves, minced, or 3.5 tsp minced fresh garlic from a jar (highly recommend!)

1/2 cup shredded Parmesan cheese (the real stuff)

1 tsp dried basil

1 tsp dried oregano

3/4 tsp salt

1/2 tsp black pepper


Mix all ingredients and transfer to a greased 11x7 glass dish or medium casserole dish. Bake uncovered at 350 degrees, 25-35 minutes or until zucchini is as soft (or crunchy) as you like it. Serve immediately.

Lisa DeBoerComment