Zucchini Tomato Casserole
Bursting with fresh garden flavors, this Zucchini Tomato Casserole is the perfect healthy side dish or vegetarian main course to elevate your mealtime. Layers of tender zucchini and juicy tomatoes are paired with sautéed onions and garlic, then seasoned with a medley of oregano and basil for a delightful herbaceous kick. Topped with a golden breadcrumb-Parmesan crust and melted mozzarella cheese, every bite offers a satisfying combination of textures and flavors. This easy-to-make casserole comes together in under an hour and serves six, making it an ideal choice for family dinners or meal prep. Whether you're looking to use up fresh summer produce or enjoy a comforting baked dish, this casserole promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium zucchini
- 4 medium tomatoes
- 1 medium onion
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 1 cup Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the zucchini and tomatoes into 1/4-inch thick rounds. Set aside.
Peel and finely dice the onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
In a small bowl, mix breadcrumbs, Parmesan cheese, oregano, and basil. Drizzle in 1 tablespoon of olive oil and stir until combined. Set aside.
Lightly grease a 9x13-inch casserole dish. Layer half of the zucchini slices on the bottom, followed by half of the tomato slices. Sprinkle with half of the sautéed onion and garlic mixture. Season with half of the salt and pepper.
Repeat the layering process with the remaining zucchini, tomatoes, onion, and garlic. Season with the remaining salt and pepper.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and evenly sprinkle the shredded mozzarella cheese over the casserole. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 12944 mg | 563% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 82.0 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1987 mg | 153% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3114 mg | 66% | |
*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.
