Tomato Zucchini Casserole
Savor the flavors of summer with this irresistible Tomato Zucchini Casserole, a light and wholesome dish bursting with garden-fresh produce and Italian-inspired flair. Perfectly layered slices of tender zucchini and juicy tomatoes are seasoned to perfection and topped with a luscious blend of melted mozzarella, nutty Parmesan, and fragrant basil. A crispy layer of golden panko breadcrumbs crowns the casserole, adding a delightful crunch to every bite. Ready in just 50 minutes, this easy-to-make recipe is ideal for weeknight dinners, potlucks, or as a side dish for any occasion. With keywords like "zucchini tomato casserole," "healthy vegetable bake," and "easy vegetarian recipe," this dish is not only delicious but also a must-try for anyone craving comfort food with a fresh twist.
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Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium tomatoes
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1 quarter cup grated Parmesan cheese
- 1 teaspoon italian seasoning
- 8 leaves fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the zucchini and tomatoes into 1/4-inch thick rounds. Thinly slice the yellow onion.
Mince the garlic and set it aside.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
In a medium-sized skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and yellow onion, cooking until the onion is translucent, about 3-4 minutes. Remove from heat.
Arrange alternating layers of zucchini and tomato slices in the baking dish, slightly overlapping each slice. Sprinkle the cooked onion and garlic mixture evenly over the layers.
Season the vegetable layers with salt, black pepper, and Italian seasoning.
Sprinkle the mozzarella cheese evenly over the vegetables, followed by the Parmesan cheese.
Scatter the fresh basil leaves on top of the cheese layer.
In a small bowl, mix the panko breadcrumbs with a small drizzle of olive oil (optional, for extra crispness) and sprinkle the mixture evenly over the casserole.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 8072 mg | 351% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 58.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1224 mg | 94% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2538 mg | 54% | |
*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.
