Cheesy Baked Zucchini and Tomato Casserole.

Prep Time: 20 minutes

Bake Time: 35 minutes

Total Time: 55 minutes

Yield: 6 servings

Difficulty: Easy

Oven Intensity: 375°F (190°C) — Medium-High Heat

Zucchini: 3 medium (approx. 1.5 lbs), sliced into 1/4-inch thick rounds
Cherry or Plum Tomatoes: 1.5 cups, halved or thickly sliced
Ground Meat (Optional): 1 lb lean ground beef or turkey (browned and seasoned)
Shredded Mozzarella Cheese: 1.5 cups
Grated Parmesan Cheese: 1/2 cup
Ricotta or Cottage Cheese: 1/2 cup
Garlic: 3 cloves, minced
Olive Oil: 2 tbsp
Italian Seasoning: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme
Fresh Herbs: 2 tbsp fresh parsley or basil, chopped (for garnish)
Salt & Black Pepper: To taste

Wash and trim the zucchini. Slice into uniform 1/4-inch rounds.
Sprinkle the zucchini slices lightly with salt and let them sit on paper towels for 10–15 minutes to draw out excess moisture. Pat dry thoroughly.
In a bowl, toss the sliced zucchini and halved tomatoes with olive oil, minced garlic, Italian seasoning, salt, and black pepper.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic or glass baking dish.
If using ground meat, cook it in a skillet over medium heat until browned, then drain excess fat. Spread a layer of the seasoned meat (or marinara sauce) across the bottom of the dish.
Arrange a layer of seasoned zucchini slices and tomatoes over the base.
Dollop small spoonfuls of ricotta cheese evenly across the layer.
Top generously with shredded mozzarella and grated Parmesan cheese. Repeat layers if your baking dish allows.

Place the casserole in the center rack of the preheated oven.
Bake at 375°F (190°C) for 30–35 minutes, uncovered, until the zucchini is tender, the sauce is bubbling around the edges, and the cheese melted into a golden-brown crust.
(Optional) Switch to Broil on High for the final 2 minutes for an extra crispy cheese top.
Remove from the oven and let rest for 10 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley.

Storage Environment: Cover the baking dish tightly with foil or transfer leftovers to an airtight glass container. Store in the refrigerator.
Shelf Life: Keeps fresh for up to 3 to 4 days.
Reheating: Reheat slices in the oven at 350°F (175°C) for 10–12 minutes to retain texture, or microwave on medium intensity for 2 minutes.

Keto & Low-Carb Main: Serve standalone as a satisfying, guilt-free keto main dish alongside a simple leafy green salad.
Side Dish: Pair perfectly with grilled chicken, steak, or roasted fish.

Per Serving (1 slice / approx. 220g)