Zucchini Tomato Cheese Casserole
Transform your garden-fresh produce into a mouthwatering masterpiece with this Zucchini Tomato Cheese Casserole. This vibrant dish layers tender zucchini and ripe roma tomatoes with a medley of melted mozzarella, nutty parmesan, and fragrant fresh basil, creating a perfect harmony of flavors. Topped with golden, crispy breadcrumbs and infused with garlic and dried oregano, this casserole is irresistibly savory and satisfying. Ready in under an hour, it’s a simple yet elegant baked dish that’s perfect for family dinners, potlucks, or a comforting side. Whether you’re highlighting peak-season vegetables or creating a cozy, cheese-laden meal, this recipe brings delightful homemade charm to your table.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 3 medium-sized roma tomatoes
- 2 cups (shredded) mozzarella cheese
- 0.5 cups (grated) parmesan cheese
- 2 tablespoons olive oil
- 3 cloves (minced) garlic
- 0.25 cups (chopped) fresh basil
- 1 teaspoon dried oregano
- 0.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with a small amount of olive oil or non-stick spray.
Slice the zucchini and roma tomatoes into 1/4 inch thick rounds. Set them aside.
In a small bowl, mix the breadcrumbs with 2 tablespoons of grated parmesan cheese and 1 tablespoon of olive oil. Stir until the breadcrumbs are evenly coated, then set aside.
In a skillet over medium heat, warm the remaining olive oil and sauté the minced garlic for 1-2 minutes until fragrant. Remove from heat.
Spread a thin layer of sautéed garlic on the bottom of the prepared casserole dish. Arrange half of the zucchini slices in a single layer, slightly overlapping. Sprinkle lightly with salt, pepper, and dried oregano.
Add a layer of sliced tomatoes over the zucchini, followed by a sprinkle of chopped fresh basil. Top with half of the shredded mozzarella cheese and a small sprinkle of grated parmesan cheese.
Repeat the layering process with the remaining zucchini, tomatoes, basil, and shredded cheeses, making sure to reserve some cheese for the final topping.
Sprinkle the breadcrumb mixture evenly over the top layer of cheese.
Cover the casserole dish 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 casserole is bubbly and the breadcrumbs are golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 558 mg | 12% | |
*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.
