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Zucchini and Tomato Casserole

Recipe from SmileyGirl230, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 26 October 2026.

15 minutes to prep, 30 to cook. A bright and comforting side dish that layers juicy tomatoes with tender zucchini, finished with a golden parmesan crust. The simple seasoning of olive oil, rosemary, salt, and pepper lets the vegetables shine, making it perfect for a quick weeknight dinner.

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Zucchini and Tomato Casserole by SmileyGirl230, a frame from the YouTube video

Method

  1. Preheat the oven to the highest temperature (about 475°F / 480°F).

  2. Chop the tomatoes and slice the zucchini.

  3. Arrange the tomatoes and zucchini in a baking tray, drizzle with 2 tbsp extra‑virgin olive oil, and sprinkle with chopped fresh rosemary, salt, and black pepper.

  4. Bake for 25 minutes.

  5. Remove the tray, grate parmesan cheese over the top, and return to the oven for an additional 5 minutes until the cheese is melted and golden.

  6. Serve the casserole as a side dish.

Tips while you cook

Preheat the oven first
Set the oven to the highest temperature before preparing the vegetables.
Arrange vegetables in a single layer
Place the tomatoes and zucchini evenly in the tray.
Add cheese after the initial bake
Grate parmesan over the casserole after 25 minutes and return to the oven for 5 minutes until melted and golden.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from SmileyGirl230’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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