Tomato and Zucchini Casserole
Brighten up your dinner table with this colorful and wholesome Tomato and Zucchini Casserole, a Mediterranean-inspired dish that’s as delicious as it is nutritious. Layered with tender slices of zucchini and juicy tomatoes, this casserole is infused with the aromatic flavors of garlic, onion, and dried oregano. A luscious blend of melted mozzarella and Parmesan cheese creates a creamy, savory finish, while a golden breadcrumb topping adds the perfect touch of crunch. This easy-to-prepare recipe, ready in under an hour, is a versatile choice—serve it as a comforting vegetarian main dish or a flavorful side for grilled meats. Garnished with fresh basil for a pop of freshness, this casserole is a true crowd-pleaser that showcases simple, garden-fresh ingredients at their best.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium tomatoes
- 1 small yellow onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 cup shredded mozzarella
- 0.5 cup Parmesan cheese
- 0.5 cup breadcrumbs
- 0.25 cup fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and tomatoes. Slice the zucchini and tomatoes into 1/4-inch thick rounds.
Peel and dice the onion. Mince the garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute.
Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Layer half of the zucchini slices in the bottom of the casserole dish, followed by half of the tomato slices. Sprinkle the onion and garlic mixture on top, and season with half of the salt, black pepper, and oregano.
Sprinkle half of the mozzarella and Parmesan cheese over the layered vegetables.
Add a second layer of zucchini and tomato slices. Season with the remaining salt, black pepper, and oregano.
Top with the remaining mozzarella and Parmesan cheese.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Spread the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown.
Sprinkle the casserole with freshly chopped basil before serving.
Serve warm as a side dish or vegetarian main dish. Enjoy!
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 9697 mg | 422% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 60.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1336 mg | 103% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2610 mg | 56% | |
*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.
