Cheesy Zucchini Tomato Casserole
Savor the comforting flavors of summer with this Cheesy Zucchini Tomato Casserole, a vibrant medley of garden-fresh zucchini, juicy tomatoes, and a crave-worthy blend of mozzarella and Parmesan cheeses. This easy-to-make casserole is layered with Italian-inspired herbs like basil and oregano, then topped with crisp, golden panko breadcrumbs for the perfect balance of creamy and crunchy textures. Ready in just 45 minutes, this versatile dish makes a delightful side for weeknight dinners or a satisfying vegetarian main course. Garnish with fresh basil for an extra burst of flavor, and enjoy a wholesome, crowd-pleasing recipe that celebrates the best of seasonal produce. Perfect for those searching for cheesy zucchini casseroles, baked vegetable dishes, or easy vegetarian recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium tomatoes
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoons garlic powder
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 0.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil.
Wash the zucchini and tomatoes. Slice the zucchini and tomatoes into 1/4-inch thick rounds.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil, grated Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and black pepper. Stir until evenly combined.
Arrange half of the zucchini slices in an even layer at the bottom of the prepared casserole dish. Sprinkle with a pinch of salt and black pepper.
Top the zucchini layer with half of the tomato slices. Sprinkle lightly with salt and black pepper again.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the tomato layer.
Repeat the layering by adding the remaining zucchini slices in an even layer, followed by the tomato slices. Sprinkle the remaining shredded mozzarella cheese over the top.
Spread the prepared breadcrumb mixture evenly over the top layer of cheese.
Drizzle with the remaining 1 tablespoon of olive oil to ensure the breadcrumb topping will crisp up nicely.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 8378 mg | 364% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 56.5 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2235 mg | 172% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2441 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
