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Baked Zucchini, Tomato and Mozzarella Casserole

Baked Zucchini, Tomato and Mozzarella Casserole

A simple, flavorful vegetable casserole made with grated zucchini, eggs, tomatoes, garlic, and mozzarella. Ideal for lunch, dinner, or brunch. This zucchini, tomato and mozzarella casserole offers a beautiful blend of freshness and comfort, making it a dish that feels both nourishing and inviting. Each bite reveals tender vegetables wrapped in melted cheese, creating a texture that is soft, warm and deeply satisfying. The simplicity of the ingredients allows their natural flavours to shine, giving the casserole a clean and honest character. Whether served as a light main course or alongside other dishes, it brings a sense of ease and harmony to the table.
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Ingredients

  • 2 medium zucchini 700–800 g
  • 1 teaspoon fine salt
  • 4 large eggs
  • 2 medium tomatoes 250–300 g, diced and drained
  • 2 garlic cloves crushed
  • 6 tablespoons all-purpose flour 55–60 g
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley
  • 150 –180 g mozzarella drained and sliced or grated
  • 1 medium tomato 120–150 g, sliced
  • 1 tablespoon parsley for serving

Instructions
 

  • Preheat the oven to 180°C and grease a 22 × 30 cm baking dish.
  • Coarsely grate the zucchini, mix with the salt, and leave for 10 minutes.
  • Wrap the zucchini in a clean towel and squeeze out as much liquid as possible.
  • Whisk the eggs with the garlic and black pepper.
  • Add the squeezed zucchini, drained diced tomatoes, and parsley.
  • Stir in the flour gradually until the mixture is moist but not runny.
  • Spread the mixture evenly in the baking dish and drizzle with olive oil.
  • Bake for 30–35 minutes, until the center is set.
  • Top with mozzarella and sliced tomato.
  • Bake for another 10–15 minutes, until the cheese has melted.
  • Rest for 10 minutes, garnish with parsley, and serve.

Notes

This simple zucchini casserole is one of my favorite ways to turn everyday vegetables into a satisfying family meal. The base is made with grated zucchini, eggs, tomatoes, garlic, and a small amount of flour. It is baked until firm, then topped with fresh tomato and mozzarella and returned to the oven until the cheese is beautifully melted. Even if you have never cooked with zucchini before, follow the moisture-removal step carefully and the casserole will hold together perfectly. This vibrant zucchini, tomato and mozzarella casserole brings together the freshness of summer vegetables with the comforting richness of melted cheese, creating a dish that feels both light and deeply satisfying. Each layer blends gentle sweetness from ripe tomatoes with the delicate flavour of tender zucchini, forming a harmony that tastes clean and effortless. As it bakes, the mozzarella melts into a soft, golden blanket that enhances every bite without overwhelming the natural flavours beneath. For the firmest texture, squeeze the zucchini thoroughly, drain the tomatoes, and dry the mozzarella before adding it.