Tomato Zucchini Casserole Recipe
If you’re looking for a vibrant, easy side dish that captures the very best of summer, Tomato Zucchini Casserole is truly a show-stopper. This recipe layers juicy tomatoes and tender zucchini with golden, cheesy goodness for that perfect bubbly bake you’ll get requests for all season long. The combination of fresh vegetables and irresistible crunchy topping makes every bite burst with flavor, and it’s just as wonderful for weeknights as it is for sharing at cookouts. Trust me, Tomato Zucchini Casserole will steal the spotlight on any table!
Ingredients You’ll Need
This Tomato Zucchini Casserole relies on simple, wholesome ingredients that work together to create bold flavor and cozy texture. Every component offers a special something, from colorful veggies to savory cheeses and a buttery breadcrumb finish.
- Zucchinis: Thinly sliced zucchini brings gentle texture and subtle sweetness that pairs beautifully with tomatoes.
- Tomatoes: Use ripe, firm tomatoes for juicy flavor and vibrant color in every layer.
- Yellow Onion: Sliced thin, onions add lovely aromatics and mellow sweetness after baking.
- Garlic: A couple minced cloves infuse the entire casserole with earthy depth.
- Olive Oil: A touch of good olive oil helps sauté the aromatics and enhances overall richness.
- Salt & Black Pepper: Essential for balancing flavors and highlighting both the cheese and veggies.
- Dried Italian Seasoning: Brings a fragrant, herby note that ties all the vegetables together.
- Shredded Mozzarella Cheese: Melts into stretchy, gooey delight over every bite.
- Grated Parmesan Cheese: Packs a sharp, savory kick and turns beautifully golden in the oven.
- Panko Breadcrumbs: These breadcrumbs provide the ultimate crispy, crunchy lid for the casserole.
- Butter: Melting butter into the panko boosts toasty flavor and even browning.
- Fresh Basil: A shower of basil at the end brightens things up and adds a pop of color.
How to Make Tomato Zucchini Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a medium baking dish with a touch of olive oil or a quick spritz of nonstick spray. This step ensures nothing sticks and helps the casserole set up perfectly when baking.
Step 2: Sauté the Aromatics
In a small skillet, warm the olive oil over medium heat and add your chopped onions and minced garlic. Sauté for 3 to 4 minutes until the onion softens and the garlic turns fragrant, but be sure not to brown them. This quick step creates an aromatic base that infuses the Tomato Zucchini Casserole with an irresistible depth of flavor.
Step 3: Layer the Vegetables
Arrange your zucchini and tomato slices in the prepared baking dish, alternating and overlapping them for a gorgeous striped effect. Don’t worry about making them perfect — rustic layers look just as appealing and guarantee every scoop includes both veggies!
Step 4: Add the Garlic-Onion Mixture and Season
Spoon the sautéed garlic and onion evenly over your neatly layered vegetables. Now sprinkle with salt, black pepper, and Italian seasoning, distributing everything as evenly as possible to ensure balanced seasoning in each bite.
Step 5: Top with Cheese
Scatter the shredded mozzarella and grated Parmesan over your casserole. This blend delivers that dreamy, melty cheese pull and a nutty, crisp finish that makes this Tomato Zucchini Casserole so special.
Step 6: Create the Crunchy Topping
Mix the panko breadcrumbs with melted butter in a small bowl, tossing until every crumb is glossy and coated. Sprinkle this mixture generously over your casserole, covering the top for a golden, crunchy crust.
Step 7: Bake Until Golden
Bake uncovered for 25 to 30 minutes. The vegetables should be tender, the cheese melted and bubbly, and the top a gorgeous golden brown. Keep an eye on things toward the end — if you love extra crunch, a quick broil for 1 to 2 minutes will do the trick.
Step 8: Finish with Fresh Basil
Take your Tomato Zucchini Casserole out of the oven and shower it with freshly chopped basil. This last bit adds freshness, color, and a beautiful herbal note that pairs perfectly with summer vegetables.
How to Serve Tomato Zucchini Casserole
Garnishes
Bright green basil is already a winner, but feel free to add more! Try a sprinkle of extra Parmesan, a drizzle of good olive oil, or even a few chili flakes for gentle heat. Each garnish enhances the beautiful layers and makes your Tomato Zucchini Casserole extra inviting.
Side Dishes
This casserole is a fantastic partner for grilled chicken, roasted salmon, or even simple eggs. Want to keep things vegetarian? Serve with a crusty baguette or a whole grain salad for a nourishing, balanced meal that lets the Tomato Zucchini Casserole shine.
Creative Ways to Present
For a potluck, bake your Tomato Zucchini Casserole in a cast iron skillet or individual ramekins for adorable single portions. Or, scoop it onto toast as a rustic bruschetta, or top with a poached egg for a luxurious brunch twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, pack leftover Tomato Zucchini Casserole in an airtight container. It will keep fresh in the refrigerator for up to 4 days, making it easy to enjoy for lunch or as a quick side during busy weeknights.
Freezing
Tomato Zucchini Casserole actually freezes quite well. Bake, cool completely, then wrap tightly before freezing for up to two months. For the best results, I suggest freezing before adding the panko topping; add fresh crumbs before reheating to keep everything crispy.
Reheating
To reheat, simply bake leftovers (covered loosely with foil) at 350°F until warmed through, about 15 minutes. For small portions, a microwave works perfectly, though you’ll miss a bit of the crispy magic — a minute or two under the broiler revives the crunch beautifully.
FAQs
Can I add other vegetables to the Tomato Zucchini Casserole?
Absolutely! Feel free to include yellow squash, eggplant slices, or even thin rounds of bell peppers for more color, flavor, and variety. Just keep the slices uniform so everything bakes evenly.
Is this Tomato Zucchini Casserole gluten-free?
To make it gluten-free, simply swap the panko breadcrumbs for your favorite gluten-free alternative or try crushed gluten-free crackers for a similar texture.
Can I prepare Tomato Zucchini Casserole ahead of time?
You can assemble the casserole a day in advance, cover, and refrigerate. Add the panko topping just before baking to keep it crisp and golden when ready to eat.
What’s the best way to slice the vegetables?
A mandoline slicer ensures even, thin slices for both zucchini and tomatoes, but a sharp knife works too! Consistency helps the vegetables cook at the same rate and look beautiful when served.
Can I use different cheeses in Tomato Zucchini Casserole?
Certainly! Feel free to experiment with provolone, fontina, or even sharp cheddar. Mix and match cheeses for a flavor twist or to use what you have on hand.
Final Thoughts
I hope you’ll give this Tomato Zucchini Casserole a try and watch it become a new seasonal staple in your kitchen. It’s hearty, healthy, and joyfully simple — perfect for sharing with loved ones at your next meal.
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Tomato Zucchini Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Tomato Zucchini Casserole is a delightful combination of fresh zucchinis, tomatoes, onions, and garlic, baked to perfection with a cheesy breadcrumb topping. It’s a flavorful and colorful side dish that complements any meal.
Ingredients
Zucchini Mixture:
- 2 medium zucchinis (thinly sliced)
- 2 medium tomatoes (thinly sliced)
- 1 small yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter (melted)
Garnish:
- Chopped fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a medium baking dish.
- Sauté garlic and onions: In a skillet, sauté garlic and onions until fragrant and softened.
- Layer vegetables: Arrange zucchini and tomato slices in the dish, top with sautéed garlic and onions.
- Season and top: Sprinkle with salt, pepper, Italian seasoning, then add cheeses.
- Add breadcrumb topping: Mix panko with melted butter, sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until vegetables are tender and topping is golden.
- Garnish and serve: Garnish with fresh basil before serving warm.
Notes
- You can add sliced yellow squash for more color and variety.
- For a lower-carb version, omit the breadcrumbs and add extra cheese.
- Pairs well with grilled meats or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
