Keto Tomato and Zucchini Recipe

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This keto tomato and zucchini bake casserole reminds me of my mom. When I was a kid she made ratatouille a lot during the summer months. It was loaded with vegetables, pepperoni, sauce, and cheese. It’s a meal that has been passed down and I’ve made it quite a bit myself. This recipe is a lighter version of that and goes great with just about anything!

Keto Main Dish Ideas

This side goes with just about everything but here are our favorite main courses to have with it:

Why I like Zucchini Tomato Mozzarella Bake

There are so many reasons I like this dish. Here are my top 4 reasons why it is the perfect keto side.

  1. It’s super easy to make. You just can’t make a mistake with this one.
  2. You can make a double batch for a quick go-to midweek side.
  3. It’s perfect for harvest time when you have too many zucchini and tomatoes in the garden.
  4. It’s a casserole and the zucchini, tomato, mozzarella bake makes the perfect comfort food.

Tomato and Zucchini Recipe Variations

There are many ways to make this. As I mentioned before my mother’s zucchini and tomato recipes varied. Sometimes she added pepperoni, green pepper, onion and other types of cheeses. The recipe I have here is a guaranteed keto recipe for zucchini and tomatoes but you can mix it up. Adding in the pepperoni or burger would turn this into a casserole for the main course. Whatever way you make it, it’s sure to be a family favorite. There is no wrong way.

Keto zucchini and tomato recipe

Keto Zucchini and Tomato Mozzarella Bake

Simple side that goes great with chicken or steak!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American
Keyword: mozzarella, tomato, zucchini
Servings: 2 Servings
Calories: 122kcal

Ingredients

  • 98 Grams Zucchini chopped
  • 30 Grams Tomato chopped
  • 30 Grams Onion diced
  • 1 tsp Minced Garlic
  • 56 Grams Mozzarella shredded
  • 4 Grams Olive Oil
  • Salt optional
  • Black Pepper optional

Instructions

  • Preheat oven to 350ºF.
  • Chop garlic, dice onion, zucchini and tomato.
  • Grease a nonstick pan with olive oil and place over medium heat.
  • Saute zucchini, tomato, and onion in heated pan.
  • Season with salt and pepper.
  • Continue cooking until vegetables are slightly tender.
  • Reduce heat to low and simmer for 5 minutes.
  • Transfer sautéed vegetables to a baking dish.
  • Sprinkle shredded cheese on top.
  • Bake in the oven for 10-15 minutes until cheese is melted and slightly brown.

Nutrition

Calories: 122kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 181mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Since I am not a Registered Dietitian or Nutritionist, I use a WordPress plug-in to calculate the nutritional information provided in this recipe card.

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