When summer hits and my garden starts overflowing with tomatoes and zucchini, I’m always looking for new ways to use them up. After years of making the same old side dishes, I started collecting casserole recipes that could handle these two garden favorites. My family doesn’t complain about eating their veggies anymore – they actually ask for seconds!
I’ve found that casseroles are perfect for busy weeknights, and they’re a great way to use up produce before it goes bad. I usually prep everything while I’m making dinner, pop it in the fridge, and it’s ready to bake the next day. Plus, these recipes are so simple that my kids can help layer the ingredients.
Whether you’re swimming in garden vegetables or just looking for a tasty way to get more veggies on the table, I’ve got a casserole recipe that’ll work for you. From cheesy and rich to light and fresh, these combinations have become my go-to dinner solutions.
Easy Baked Zucchini Tomato and Cheese
Ingredients:
- 2-3 zucchinis (approximately 650 grams)
- 4 roma tomatoes (roughly 450 grams)
- 1 1/2 cups grated mozzarella cheese
- About 30 leaves fresh oregano
- 2 tablespoons melted butter
- 2/3 cups panko breadcrumbs
- 1 teaspoon italian herb blend
- Salt and pepper to your liking
Total Time: 35-45 minutes
This baked zucchini dish combines fresh summer vegetables with melted cheese for a comforting side dish everyone will enjoy. Layers of sliced zucchini and juicy roma tomatoes are topped with gooey mozzarella and a crispy herb-seasoned breadcrumb crust, creating the perfect balance of textures in every bite.
It’s an excellent way to use up garden vegetables, and makes a crowd-pleasing addition to any weeknight dinner or potluck gathering.
Healthy Baked Zucchini Spinach Feta Casserole
Ingredients:
- 2 tablespoons olive oil
- 3 cups fresh baby spinach
- 2 small zucchinis, diced small
- 2 small yellow squash, diced small (or use 2 more zucchinis if squash is unavailable)
- 1/4 cup crumbled feta cheese (fat-free)
- 1/4 cup grated low-fat parmesan cheese
- 1/4 cup whole-wheat panko crumbs
- 2 egg whites
- 1/2 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Total Time: 40-55 minutes
Here’s a great way to use up those extra zucchini from your garden or farmer’s market. Mix tender squash and spinach with two kinds of cheese, then top it with crispy whole wheat panko for a light but filling casserole. The herbs and garlic give it a homey Italian flavor, while egg whites help bind everything together. Pop it in the oven and you’ve got a healthy side dish that works well with grilled chicken or fish, or serve it as a vegetarian main course with a slice of crusty bread.
Hearty Zucchini Casserole with Cream of Chicken Soup
Ingredients:
- 2 pounds zucchini, sliced
- 1/4 cup diced onion
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded carrots
- 1 (6 oz) package chicken-flavored dry stuffing mix
- 1 stick melted unsalted butter
Total Time: 45-55 minutes
This comforting casserole brings together garden-fresh zucchini and classic pantry staples for a dish that’s sure to become a family favorite. The combination of cream of chicken soup and sour cream creates a rich, creamy base, while the stuffing mix adds a satisfying crunch on top.
While it might look fancy, this recipe is actually quite simple to put together. As one home cook noted, “I love that I can prep this earlier in the day and pop it in the oven right before dinner.” The shredded carrots add a touch of sweetness and color that makes this dish extra special.
Serve it alongside grilled chicken or pork chops for a complete meal, or bring it to your next potluck – just be prepared to share the recipe! It’s the perfect way to use up those extra zucchini from your summer garden or farmer’s market haul.
Low Calorie Baked Zoodles
Ingredients:
- 3 pounds zucchini
- 4 1/2 teaspoons kosher salt
- 1 tablespoon extra virgin olive oil
- 8 ounces italian sausage
- 1 1/2 cups chopped onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 1/2 cup basil leaves
- 3/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Total Time: 55-75 minutes
Zucchini noodles can be watery when cooked, but this baked version solves that common problem. The key is salting the zoodles beforehand to draw out excess moisture. Italian sausage and three types of cheese bring richness to this lighter take on pasta, while keeping the calorie count down. The crushed tomatoes and fresh basil create a classic Italian flavor that makes you forget you’re eating vegetables instead of pasta.
Low Calorie Tuna Zucchini Casserole
Ingredients:
- 680 grams (1 1/2 pounds) small zucchini or summer squash
- 2 1/2 teaspoons sea salt or kosher salt
- 1 tablespoon extra-virgin olive oil (plus more for zucchini prepping)
- 200 grams (2 cups) sliced scallions or spring onions
- 1 1/2 teaspoons chopped fresh thyme
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 2 cans tuna, preferably oil-packed (each tin is 140g or about 5 oz)
- 130 grams (1 1/2 cups) shredded cheese (options like comté, gruyère, emmenthal, extra-sharp cheddar, or swiss are all suitable)
Total Time: 100-150 minutes
This low-calorie casserole brings together fresh zucchini and protein-rich tuna in a smart, satisfying way. The trick is salting the zucchini first to draw out excess moisture, which keeps the casserole from becoming watery. Scallions and thyme add a nice herbal note, while a layer of melted cheese on top brings everything together. It’s the kind of dinner that fills you up without weighing you down.
Low Carb Baked Zucchini Roll Ups
Ingredients:
- 3 medium zucchini (roughly 1 1/2 lbs)
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 6 ounces ricotta cheese (whole milk)
- 1/4 cup parmesan cheese, grated
- 1 large egg
- 1/2 teaspoon italian herbs
- 1 cup shredded mozzarella cheese
- 10 ounces sugar-free tomato sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon italian herbs
- 1 garlic clove, minced
- Sea salt (optional, to taste)
- 1/2 cup mozzarella cheese, shredded
Total Time: 40-50 minutes
These low-carb zucchini roll-ups offer a smart twist on traditional lasagna. The trick is slicing the zucchini into thin strips that become flexible when baked, making them perfect for rolling. A rich filling of ricotta, parmesan, and herbs keeps the dish satisfying, while the sugar-free tomato sauce adds that classic Italian flavor without the extra carbs. The key is not over-baking the zucchini – you want it pliable but still sturdy enough to hold the filling.
Quick Baked Chicken Zucchini Tomato Casserole
Ingredients:
- 1/2 of a sliced onion
- 3 medium skinless, boneless chicken breasts
- Salt to taste
- Pepper to taste
- 1 small sliced zucchini
- 10 – 12 sliced button mushrooms
- 100 grams or 1 1/2 cups of undrained diced tomatoes
- 1 heaping teaspoon of crushed garlic
- 1/2 teaspoon of oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of flavour explosion
- Parmesan cheese (to taste)
Total Time: 60-70 minutes
Here’s a simple weeknight dinner that combines tender chicken, fresh zucchini, and juicy tomatoes into one cozy casserole. Just layer everything in a baking dish, add your favorite Italian seasonings, and pop it in the oven. The mushrooms and onions cook down to create a nice sauce, while a sprinkle of Parmesan cheese on top adds just the right finishing touch. It’s the kind of meal that makes good use of summer vegetables, and you can prep it ahead of time when you know you’ll have a busy evening.
Quick Rotisserie Chicken Zucchini Casserole
Ingredients:
- 1 package stuffing mix (6 ounces)
- 3/4 cup melted butter
- 3 cups chopped zucchini
- 2 cups cooked chicken breast, cubed
- 1 can condensed cream of chicken soup (10-3/4 ounces, undiluted)
- 1 medium carrot, grated
- 1/2 cup diced onion
- 1/2 cup sour cream
Total Time: 55-65 minutes
Need a cozy dinner that comes together in a snap? This comforting chicken and zucchini casserole is perfect for busy weeknights. Start with a store-bought rotisserie chicken and layer it with fresh zucchini, carrots, and a creamy sauce. The buttery stuffing mix on top adds a nice crunch, and everything bakes together into a warm, filling meal. It’s the kind of recipe that makes great leftovers for lunch the next day, and you can easily swap in different vegetables based on what’s in your fridge.
Quick Spinach Zucchini Lasagna
Ingredients:
- 1 tablespoon virgin olive oil
- 1/2 onion (minced)
- 4 cloves of garlic (pressed)
- 2 tablespoons of tomato concentrate
- 1 can (28 ounces) crushed tomatoes with juice or roughly 1 3/4 pounds fresh tomatoes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil
- 3 cups of spinach leaves
- 15 ounces ricotta (part-skim)
- 1 large egg
- 1/2 cup parmesan cheese, freshly grated
- 4 medium zucchinis (sliced to 1/8-inch thickness)
- 16 ounces shredded mozzarella cheese (part-skim)
- 1/2 teaspoon chopped parsley
Total Time: 70-85 minutes
This quick spinach zucchini lasagna is light, satisfying, and naturally low-carb. Thin slices of fresh zucchini replace traditional pasta, layered between a savory mix of ricotta, spinach, and herbs, all covered in a homemade tomato sauce and melted mozzarella cheese.
It’s perfect for busy weeknight dinners, and makes great leftovers for tomorrow’s lunch box.
Savory Baked Zucchini and Squash Casserole
Ingredients:
- 3 cups yellow squash, cut into large cubes
- 3 cups zucchini, cut into large cubes
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons of butter
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed butter-flavored crackers (such as ritz)
- 1 cup salt
- 1/4 cup ground black pepper
- 1/4 cup garlic powder
- Additional crushed butter-flavored crackers (such as ritz)
Total Time: 50-65 minutes
This comforting casserole brings together two summer favorites – zucchini and yellow squash – in a dish that’s sure to please even veggie skeptics. The trick is cutting the squash into large cubes so they keep their shape while baking. A buttery cracker topping adds the perfect crunch, while melted cheddar and sour cream create a rich, creamy base that ties everything together. The onions cook down to provide a sweet undertone that balances the savory seasonings.
Savory Ground Turkey Zucchini Casserole
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 pounds zucchini, diced
- 2 cups cooked groats (or brown rice, quinoa, etc.)
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup fresh basil, finely chopped
- 7 ounces kerrygold aged cheddar, shredded
Total Time: 35-45 minutes
This casserole brings together lean ground turkey and fresh zucchini in a comforting one-dish meal. The trick is letting the zucchini release its water while cooking, which helps prevent a soggy result. Adding groats (or your favorite grain) makes it filling, while the aged cheddar creates a satisfying golden crust. Fresh basil and smoked paprika give the dish a homey flavor that even picky eaters enjoy.
Savory Haddock and Zucchini Casserole
Ingredients:
- Two 9-ounce boxes of gorton’s garlic herb butter haddock fillets
- 4 zucchini
- 3 tablespoons minced fresh parsley (extra for garnish)
- 1 lemon, thinly sliced into 8 pieces
- 1 lemon, quartered into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/3 cup capers
Total Time: 50-60 minutes
This savory haddock casserole combines flaky fish with fresh zucchini in a bright, lemony sauce. The garlic herb butter fillets are nestled alongside tender zucchini slices, all bathed in a light white wine and caper sauce that’s both tangy and rich. The fresh parsley and lemon add a nice pop of freshness to each bite.
It’s perfect for busy weeknights when you want something that feels special but doesn’t take hours to prepare, and leftovers reheat beautifully for lunch the next day.
Tasty Zucchini Noodle Vegetable Lasagna
Ingredients:
- 3 medium zucchini (around 1 pound total, about 60 slices)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced or pressed)
- 6 oz fresh baby spinach (chopped)
- 1 ½ cups whole-milk ricotta cheese (drained)
- 1 large egg
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried oregano (optional)
- 3 tablespoons fresh basil (chopped, plus extra for garnish)
- 1 tablespoon lemon zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups tomato basil sauce (or preferred store-bought marinara)
- 2 ⅓ cups shredded mozzarella
Total Time: 65-85 minutes
This lasagna swaps regular pasta for thin ribbons of zucchini, making it a lighter take on the Italian favorite. The zucchini holds up well during baking and works perfectly with the creamy ricotta-spinach filling. Fresh basil and lemon zest give the dish a bright flavor, while the layers of melted mozzarella keep that classic comfort-food feeling we all love. A tip from my kitchen: letting the zucchini release some moisture before layering helps prevent a watery lasagna.