Welcome to your new favorite summer comfort food! This Tomato Zucchini Coodle is a vibrant, cheesy, and incredibly satisfying dish that brings together the best flavors of the season. If you’re looking for an easy way to use up fresh garden zucchini and tomatoes, you’ve found the perfect recipe. It’s a simple, rustic casserole—or “coodle”—that’s packed with savory goodness, layered with a rich tomato sauce, and baked to golden, bubbly perfection. Whether you need a simple weeknight dinner or a crowd-pleasing side dish, this recipe is a guaranteed winner.
This dish is wonderfully versatile and surprisingly simple to assemble. We’ll walk you through every step, including the secret to preventing a watery casserole, ensuring you get a perfect result every single time. Get ready to fall in love with this delightful bake!
Why You’ll Adore This Tomato Zucchini Coodle
There are so many reasons this cheesy bake will become a staple in your kitchen. It’s a fantastic way to celebrate fresh produce while delivering a truly comforting meal.
- Incredibly Flavorful: The combination of ripe tomatoes, earthy zucchini, savory garlic, and rich cheeses creates a symphony of classic Italian-inspired flavors.
- Simple & Approachable: With straightforward instructions and accessible ingredients, this recipe is perfect for cooks of all skill levels. It’s a true set-it-and-forget-it kind of bake.
- Perfect for Using Summer Veggies: Got an abundance of zucchini and tomatoes? This is one of the most delicious ways to put them to good use.
- Versatile and Customizable: This recipe is a fantastic base. You can easily add other vegetables, proteins, or herbs to make it your own. It’s a great vegetarian main, but also pairs beautifully with grilled chicken or fish. For another fantastic vegetarian bake, check out our vegetarian baked ziti recipe.
The Key Ingredients You’ll Need
This recipe relies on simple, fresh ingredients to create its wonderful flavor. Here’s what you’ll need to gather:
- Zucchini: The star of the show! Medium-sized zucchini work best as they have fewer seeds and less water content.
- Tomatoes: Ripe, juicy tomatoes are essential. Roma tomatoes are a great choice because they are less watery, but any variety will work.
- Onion and Garlic: These aromatics form the savory base of our sauce, providing a deep, rich flavor.
- Marinara Sauce: Use your favorite store-bought or homemade marinara to bring everything together.
- Cheeses: A blend of mozzarella and Parmesan is key. Mozzarella provides that glorious, cheesy pull, while Parmesan adds a sharp, salty kick.
- Italian Seasoning: A simple blend of dried herbs like oregano, basil, and thyme enhances the Italian-inspired flavors.
- Olive Oil: For sautéeing the aromatics and adding richness.
- Salt and Pepper: To taste.
How to Make The Perfect Tomato Zucchini Coodle
Making this delicious Tomato Zucchini Coodle is as easy as layering and baking. Follow these simple steps for a perfect result.
Step 1: Prepare the Vegetables
First, wash and slice your zucchini and tomatoes into ¼-inch thick rounds. To prevent a watery casserole, it’s crucial to draw out excess moisture from the zucchini. Place the zucchini slices on a baking sheet lined with paper towels, sprinkle them lightly with salt, and let them sit for about 20-30 minutes. You’ll see beads of water form on the surface. Blot them dry with more paper towels. This extra step makes a huge difference!
Step 2: Create the Savory Base
While the zucchini sweats, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the marinara sauce and Italian seasoning. Let it simmer for a few minutes to allow the flavors to meld, then season with salt and pepper to taste.
Step 3: Assemble and Bake the Coodle
Preheat your oven to 375°F (190°C). Spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of zucchini slices, slightly overlapping. Top with a layer of tomato slices. Spoon about a third of the remaining sauce over the top, then sprinkle with a third of the mozzarella and Parmesan cheese. Repeat the layers two more times. Finish with a generous layer of cheese on top. Bake for 30-35 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest for 10 minutes before serving to allow it to set.
Expert Tips for Success
Want to ensure your casserole is absolutely perfect? Here are a few tips from our kitchen.
- Don’t Skip Salting the Zucchini: This is the most important step for avoiding a soggy dish. It draws out excess water for a perfectly textured bake.
- Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly. Grating your own block cheese makes a world of difference.
- Let it Rest: Allowing the Tomato Zucchini Coodle to rest for at least 10 minutes after baking is essential. This helps the layers set, making it much easier to slice and serve.
Delicious Variations to Try
This recipe is a fantastic starting point. Feel free to customize it with these tasty additions!
- Add Protein: Brown some ground turkey, Italian sausage, or shredded chicken and add it to the sauce for a heartier meal.
- Incorporate More Veggies: Sliced mushrooms, bell peppers, or eggplant would be wonderful additions. Sauté them with the onions before adding to the sauce.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
- Fresh Herbs: Stir in some freshly chopped basil or parsley at the end for a burst of fresh flavor. If you love fresh herbs, you might also enjoy this Lemon Herb Quinoa Salad.
What to Serve With Your Coodle
This Tomato Zucchini Coodle is fantastic on its own, but it also pairs wonderfully with a variety of sides. For a complete meal, serve it alongside some crusty homemade garlic knots to soak up the delicious sauce. A simple green salad or some roasted asparagus also makes a great companion.
Storing and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the baking dish back in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also freeze the baked casserole for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Frequently Asked Questions
Absolutely! To make it a heartier meal, you can add 1 lb of browned ground turkey, Italian sausage, or shredded rotisserie chicken. Simply mix the cooked meat into the marinara sauce before layering.
Yes. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
The best way is to ‘sweat’ the zucchini before baking. Slice the zucchini, sprinkle it with salt, and let it sit for 20-30 minutes. The salt will draw out excess water, which you can then pat away with paper towels. This ensures a perfectly textured casserole.
Yes, this recipe is naturally gluten-free as it does not contain any pasta or grains. It’s a wonderful, low-carb alternative to traditional baked pasta dishes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat the casserole in an oven preheated to 350°F (175°C) for 15-20 minutes until hot and bubbly.
More Delicious Recipes to Enjoy
Tomato Zucchini Coodle: An Easy, Cheesy Summer Bake
Ingredients
Equipment
Instructions
- Place sliced zucchini on paper towels, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture. Pat completely dry.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft. Add garlic and cook for 1 minute more. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9x13-inch baking dish. Layer with zucchini, then tomatoes, then sauce, then cheeses. Repeat layers twice, finishing with a final layer of cheese on top.
- Bake for 30-35 minutes, until the top is golden and the sauce is bubbly. Let it rest for 10 minutes before slicing and serving.
Notes
Use freshly grated cheese for the best melting results.
Let the coodle rest before serving to help it set properly.
Share Your Masterpiece!
We are so excited for you to try this amazing Tomato Zucchini Coodle! It’s the perfect way to enjoy the fresh flavors of summer in a warm, comforting dish. If you make this recipe and love it, please feel free to leave a comment below or share a picture on Pinterest. We can’t wait to see your beautiful creations!
