Vegetarian keto tomatoes & zucchinis casserole

This casserole is all about a delicious blend of veggies and melted cheese... Veggies are layered in a baking dish, accompanied by crumbled feta cheese and topped with parmesan cheese, tomatoes and olives. Mediterranean flavors prevail...!

Vegetarian keto tomatoes & zucchinis casserole
20 min
25 min

Nutrition facts

Energy: 418 kcal
Protein: 20.0 gr
Fat: 34.8 gr
Net carbs: 6.4 gr


500 gr tomatoes

500 gr zucchini(s)

5 tbsp(s) olive oil (68 gr)

150 gr feta cheese - regular or vegetarian


salt (to taste)

ground black pepper (to taste)

2.5 tsp(s) dried ground oregano (5 gr)


2.5 cup(s) shredded mozzarella - regular or vegetarian (280 gr)


10 green olives (27 gr)


  1. Preheat the oven to 180°C / 350°F
  2. Thoroughly wash the tomatoes -preferably classic tomatoes- & the zucchinis and cut them into thin slices
  3. Grease a baking dish with some of the olive oil
  4. Lay half of the zucchini slices at the bottom of the baking dish and season with salt & pepper
  5. Then, lay half of the tomato slices and season with salt & oregano
  6. Crumble the feta cheese on the tomatoes and sprinkle the rest of the olive oil
  7. Then, lay the rest of the tomato slices (optionally keep aside a few slices for topping), add salt & oregano, as well as the rest of the zucchini slices, add salt & pepper
  8. Spread on top the shredded mozzarella cheese, add the tomato slices you've kept aside and lay some green olives (optional)
  9. Bake in the oven for 20-25 minutes, until the cheese is melted
  10. Remove from oven and let it sit for 10-15 minutes, before cutting & serving


Serving size: 1 piece (out of 5)

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