Few summer dishes capture the crisp sweetness of garden-fresh produce quite like Tomato Zucchini Casserole. This colorful, cheesy bake layers ripe tomatoes, tender zucchini, and golden breadcrumbs into a bubbly, irresistible side dish that’s never fussy and always a crowd-pleaser. It’s the kind of recipe that makes the most of whatever’s spilling out of your farmer’s market basket or backyard garden, while the addition of aromatic herbs and melty cheese ensures every spoonful is pure comfort.
Ingredients You’ll Need
The charm of Tomato Zucchini Casserole lies in its simplicity: each ingredient is fresh, straightforward, and pulls its weight when it comes to flavor and texture. With just a few pantry staples and market-fresh vegetables, you’ll bring this colorful casserole to life.
- Zucchini: Choose two medium zucchinis, thinly sliced, for subtle sweetness and a tender bite.
- Tomatoes: Three medium tomatoes, also thinly sliced, add juicy brightness and a pop of vibrant color.
- Onion: One small onion, finely chopped, lends aromatic depth to the base of your casserole.
- Garlic: Two cloves, minced, infuse the dish with savory, earthy warmth.
- Mozzarella Cheese: One cup shredded; this cheese melts beautifully, giving each forkful that delicious, creamy stretch.
- Parmesan Cheese: Half a cup, grated; sharp and nutty, Parmesan boosts the casserole’s flavor and forms a crisp, golden top.
- Breadcrumbs: A quarter cup offers irresistible crunch—use your favorite type Side Dish.
- Olive Oil: Two tablespoons to sauté and drizzle, ensuring juicy veggies and a rich finish.
- Dried Basil: One teaspoon for that classic, sun-kissed flavor.
- Dried Oregano: One teaspoon brings earthy undertones reminiscent of your favorite Italian comfort foods.
- Salt and Black Pepper: Add to taste to highlight and balance all the vibrant flavors.
- Fresh Parsley (optional): Sprinkle before serving for a burst of color and fragment freshness.
How to Make Tomato Zucchini Casserole
Step 1: Get Everything Prepped
Start by gathering all your ingredients and preheating your oven to 375°F (190°C). Thinly slice the zucchini and tomatoes, chop the onion, and mince the garlic—having each component ready makes assembly a breeze.
Step 2: Sauté the Aromatics
Heat up a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing them for about 3–4 minutes until they’re softened and fragrant. This creates a gorgeous base for your Tomato Zucchini Casserole, layering in extra flavor from the ground up.
Step 3: Layer and Season
Spread the sautéed onion and garlic mixture evenly across the bottom of a lightly greased 9×9-inch (or similar size) baking dish. Next, alternate slices of zucchini and tomato, arranging them in slightly overlapping rows. Drizzle everything with the remaining olive oil, then shower it all with dried basil, oregano, salt, and freshly ground black pepper to give every bite a herby lift.
Step 4: Add the Cheesy Topping
Sprinkle the mozzarella and Parmesan cheeses over the vegetables, then follow up with a layer of breadcrumbs for that signature crispy, golden finish. The cheese will melt and bubble in the oven, while the breadcrumbs turn perfectly crunchy.
Step 5: Bake to Perfection
Cover your casserole loosely with foil, slide it into the hot oven, and bake for 25 minutes. Remove the foil to let the top become golden and bubbly, and bake for another 10–15 minutes. Once you spot that irresistible crust, let the casserole rest for a few minutes before digging in—this helps everything set just right.
How to Serve Tomato Zucchini Casserole
Garnishes
Finish your Tomato Zucchini Casserole with a flourish of fresh parsley, or scatter torn basil leaves for an even more fragrant touch. A final dusting of Parmesan just before serving gives it a restaurant-quality look and a savory boost.
Side Dishes
Serve this casserole as the star of a light vegetarian dinner or as a hearty side alongside grilled meats, roasted chicken, or even a platter of garlic bread. It pairs perfectly with rice pilaf, simple buttered pasta, or a crisp green salad.
Creative Ways to Present
For a fun twist, try assembling the Tomato Zucchini Casserole in individual ramekins for personal servings or roll up thin slices of vegetables and stand them upright for a spiral pattern. A drizzle of pesto or balsamic reduction over the top before serving gives it a gourmet finish.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Tomato Zucchini Casserole completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days, making a quick and nourishing snack or lunch.
Freezing
This casserole freezes surprisingly well! Wrap tightly in plastic wrap followed by foil, or store portions in freezer-safe containers. Thaw overnight in the fridge before reheating to maintain best texture.
Reheating
To reheat, warm the casserole in a 350°F (175°C) oven, covered, until heated through—about 15–20 minutes. For a crisp top, uncover for the final few minutes. Microwaving works for single servings but if you can, opt for the oven to revive that lovely, golden crust.
FAQs
Can I add other vegetables to my Tomato Zucchini Casserole?
Absolutely! Feel free to include eggplant slices, bell peppers, or thin rounds of yellow squash for extra color and flavor. Just be sure to slice everything evenly so it cooks uniformly.
Can I make this casserole vegan?
You can easily swap in your favorite vegan mozzarella and Parmesan-style cheeses and either use vegan-friendly breadcrumbs or omit them altogether. The result is still comforting and delicious.
How do I keep the casserole from being watery?
For a less watery casserole, try salting the zucchini and tomato slices and letting them sit for 10–15 minutes, then patting them dry with a paper towel before layering. This draws out excess moisture.
What’s the best cheese alternative to mozzarella?
Gruyère, provolone, or even sharp cheddar can work beautifully if you want a different flavor profile or just need to use what you have on hand.
Can I serve Tomato Zucchini Casserole as a main dish?
Definitely! Thanks to its cheesy richness and hearty vegetables, it stands alone as a satisfying vegetarian main—just add some crusty bread and maybe a side salad for a complete meal.
Final Thoughts
If you’ve been searching for a flavorful, foolproof way to highlight your summer produce, Tomato Zucchini Casserole truly delivers. This easy bake is a staple in my kitchen and always gets rave reviews, so I hope you’ll give it a try and make it a regular at your table too!
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Tomato Zucchini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Zucchini Casserole is a delightful summer dish that combines fresh zucchini, tomatoes, and savory cheeses baked to perfection. A flavorful and colorful side dish or vegetarian main that’s easy to prepare.
Ingredients
Zucchini:
- 2 medium zucchinis, thinly sliced
Tomatoes:
- 3 medium tomatoes, thinly sliced
Onion Mixture:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Additional Ingredients:
- 1/4 cup breadcrumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Sauté Onion: In a skillet, sauté onion and garlic in 1 tbsp olive oil until softened.
- Layer Vegetables: Spread sautéed mixture in the baking dish. Arrange zucchini and tomato slices in rows over the onions.
- Season and Top: Drizzle with remaining olive oil, season with herbs, salt, and pepper. Sprinkle cheeses and breadcrumbs on top.
- Bake: Cover and bake for 25 minutes, then uncover and bake for additional 10–15 minutes until golden.
- Rest and Serve: Let it rest before serving. Garnish with parsley if desired.
Notes
- This dish is versatile as a main or side.
- Try other cheeses like Gruyère or provolone.
- For gluten-free, use gluten-free breadcrumbs or omit.
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
