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- and 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 and pepper
  5. Then, lay half of the tomato slices and season with salt and 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 and oregano, as well as the rest of the zucchini slices, add salt and 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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