Zucchini and Tomato Casserole
Elevate your dinner table with this vibrant and flavorful Zucchini and Tomato Casserole, a delicious celebration of summer’s freshest produce. This baked dish layers tender zucchini and juicy plum tomatoes, beautifully seasoned with sautéed onions, garlic, and Italian herbs. Topped with a golden, bubbling crust of melty mozzarella, nutty Parmesan, and crispy panko breadcrumbs, it’s the perfect balance of comforting and light. With a prep time of just 20 minutes, this casserole comes together effortlessly and bakes to perfection in under an hour. Garnished with fresh basil for a fragrant finish, it’s ideal as a show-stopping side dish or a light vegetarian main course. Pair it with crusty bread or a crisp green salad for a complete meal bursting with garden-fresh goodness.
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Recipe Information
Ingredients
- 3 medium zucchini
- 4 medium plum tomatoes
- 1 medium yellow onion
- 2 small garlic cloves
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Slice the zucchini and tomatoes into thin, even rounds, about 1/4 inch thick. Finely dice the onion and mince the garlic.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes. Remove from heat.
Layer the zucchini and tomato slices in the prepared baking dish, overlapping them slightly and alternating between zucchini and tomato to create a pattern.
Sprinkle the sautéed onion and garlic mixture evenly over the zucchini and tomato slices.
In a small bowl, mix the shredded mozzarella cheese, grated Parmesan cheese, panko breadcrumbs, dried Italian seasoning, salt, and black pepper.
Sprinkle the cheese and breadcrumb mixture evenly over the vegetables, covering them completely.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with freshly chopped basil before serving.
Serve warm as a side dish or a light main course with crusty bread or a green salad.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 9587 mg | 417% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 53.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1423 mg | 109% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2093 mg | 45% | |
*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.
