If you are looking for a vibrant, comforting dish that captures the essence of summer’s freshest produce, this Tomato Zucchini Casserole Recipe is the perfect answer. It blends tender zucchini rounds and juicy tomatoes with a savory onion and garlic base, all topped with a golden, cheesy breadcrumb crust that bakes to crispy perfection. This casserole is not only a feast for your taste buds but also brings beautiful color and wholesome nutrition to your table, making it a must-try for vegetable lovers and anyone craving a gratifying yet simple side dish.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Tomato Zucchini Casserole Recipe lies in its simple, fresh ingredients, each handpicked to build layers of taste and texture. From the juicy tomatoes that add brightness to the crunchy breadcrumb topping that delivers warmth and crunch, every element plays its part beautifully.
- 3 medium zucchini sliced into 1/4-inch rounds: Use fresh, firm zucchini for the best texture that holds up beautifully after baking.
- 2 cups cherry tomatoes halved or 3 medium tomatoes sliced: Choose ripe, juicy tomatoes for a burst of natural sweetness throughout the casserole.
- 1 tablespoon olive oil: This binds the veggies and adds a subtle fruity richness.
- 1 small yellow onion thinly sliced: Adds sweet, aromatic depth to the base of the casserole.
- 2 cloves garlic minced: Offers a warm, savory punch that infuses the whole dish.
- 1 teaspoon dried Italian seasoning: Brings classic Mediterranean herb flavors for a well-rounded taste.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of gentle heat.
- 1 cup shredded mozzarella cheese: Melts beautifully to create a creamy, gooey layer on top.
- 1/2 cup grated Parmesan cheese: Provides a sharp and nutty flavor that complements the mozzarella.
- 1/2 cup seasoned breadcrumbs: Brings a crunchy, golden topping after baking.
- 2 tablespoons unsalted butter melted: Mixes with the breadcrumbs for a rich, crisp crust.
- Fresh basil or parsley chopped for garnish (optional): Adds a fresh, vibrant finishing touch and color.
How to Make Tomato Zucchini Casserole Recipe
Step 1: Prep and Toss the Vegetables
Start by preheating your oven to 375°F and lightly greasing an 8×8-inch baking dish to prevent sticking. In a large bowl, combine the zucchini slices, tomatoes, olive oil, thinly sliced yellow onion, minced garlic, dried Italian seasoning, salt, and black pepper. Toss everything gently but thoroughly until each piece is evenly coated—this step ensures all the flavors blend well and the vegetables roast beautifully together.
Step 2: Arrange the Vegetables in the Dish
Transfer this vibrant vegetable mixture into your prepared dish, spreading it out evenly so that it cooks uniformly. This even layer helps prevent soggy or unevenly cooked spots, giving you that perfect tender bite every time.
Step 3: Prepare the Cheese and Breadcrumb Topping
In a small bowl, mix the shredded mozzarella, grated Parmesan, seasoned breadcrumbs, and melted butter until you get a crumbly texture where every breadcrumb shines with buttery goodness. This topping is what will give your Tomato Zucchini Casserole Recipe that irresistible golden crunch.
Step 4: Sprinkle and Bake
Evenly sprinkle the cheese and breadcrumb mixture over the vegetables, spreading to the edges to cover the entire surface. Bake uncovered for 30 to 35 minutes. As it cooks, the vegetables become tender and the topping transforms into a rich, golden crust that’s simply mouthwatering.
Step 5: Rest and Garnish
Once you take the casserole out of the oven, let it rest for 5 minutes. This crucial pause allows the veggies to settle so the flavors meld perfectly without losing any of their moisture. Garnish with freshly chopped basil or parsley if you like, adding a pop of color and fresh herbaceous aroma.
How to Serve Tomato Zucchini Casserole Recipe
Garnishes
Fresh herbs like basil or parsley are excellent garnishes for this casserole, lending an aromatic freshness that balances the warm, cheesy richness perfectly. For a little extra flair, a light drizzle of good quality extra virgin olive oil or a sprinkle of red pepper flakes can add another layer of flavor without overwhelming the dish.
Side Dishes
This Tomato Zucchini Casserole Recipe shines as a vibrant side to a variety of main courses. It pairs wonderfully with simply grilled chicken, flaky baked fish, or even a juicy steak. Its fresh vegetable base and rich cheesy topping make it versatile enough to complement a wide range of proteins without stealing the spotlight.
Creative Ways to Present
For a more rustic approach, serve the casserole family-style right from the dish, inviting everyone to dig in and enjoy the comforting layers together. Alternatively, portion it into individual ramekins for elegant plating at a dinner party. Adding a dollop of creamy ricotta or a sprinkle of extra Parmesan before serving can elevate the presentation and flavor even more.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tomato Zucchini Casserole Recipe in an airtight container in the refrigerator for up to 3 days. The casserole actually benefits from sitting, allowing those hearty flavors to deepen even further when reheated.
Freezing
This casserole freezes beautifully if you want to prepare it in advance. Cool completely, then cover tightly with plastic wrap and aluminum foil, or place in a freezer-safe container. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in the oven at 350°F for about 15 to 20 minutes or until heated through and bubbly. This method helps revive the crispy topping. You can also microwave individual portions, but the crust won’t stay as crisp that way.
FAQs
Can I use other types of cheese in this casserole?
Absolutely! While mozzarella and Parmesan offer a classic combo, feel free to experiment with cheeses like Gruyère, fontina, or even feta to create your own unique flavor profile in the Tomato Zucchini Casserole Recipe.
Is this recipe suitable for a low-carb diet?
Yes, you can easily make this casserole low-carb by substituting the seasoned breadcrumbs with crushed pork rinds or almond flour for that crispy topping without the extra carbs.
Can I prepare this casserole vegan?
To make a vegan version, swap out the cheeses for your favorite plant-based alternatives and use a vegan butter or olive oil for the topping. The vegetables and herbs will still shine through deliciously.
How can I add more protein to this side dish?
Adding cooked quinoa, lentils, or even diced chicken into the vegetable mixture can boost the protein content, turning the Tomato Zucchini Casserole Recipe into a fuller meal.
What is the best way to slice zucchini for this casserole?
Slicing zucchini into 1/4-inch rounds is ideal—it ensures even cooking and helps each slice retain some bite without turning mushy in the oven.
Final Thoughts
This Tomato Zucchini Casserole Recipe is one of those dishes that feels like a warm hug on a plate. It is simple to put together yet full of fresh flavor, perfect for showcasing seasonal produce in a way that everyone will love. Whether you are serving it as a weekday side or bringing it to your next potluck, this casserole is sure to become a favorite. Give it a try and enjoy the deliciously comforting taste of summer in every bite!
Print
Tomato Zucchini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Zucchini Casserole is a delicious and easy baked side dish featuring tender zucchini and juicy tomatoes topped with a cheesy breadcrumb crust. Perfect for summer meals, it offers a flavorful blend of vegetables, herbs, and cheeses baked to golden perfection.
Ingredients
Vegetables
- 3 medium zucchini, sliced into 1/4-inch rounds
- 2 cups cherry tomatoes, halved or 3 medium tomatoes, sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
Seasoning & Oil
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons unsalted butter, melted
Garnish (Optional)
- Fresh basil or parsley, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Vegetables and Seasonings: In a large bowl, combine the sliced zucchini, halved or sliced tomatoes, olive oil, thinly sliced onion, minced garlic, dried Italian seasoning, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated with the oil and seasonings.
- Arrange in Baking Dish: Transfer the vegetable mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Prepare Topping: In a separate small bowl, mix together the shredded mozzarella, grated Parmesan cheese, seasoned breadcrumbs, and melted butter until well combined.
- Add Topping and Bake: Sprinkle the cheesy breadcrumb topping evenly over the vegetable mixture. Bake uncovered in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and the topping is golden brown and crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to settle. Garnish with freshly chopped basil or parsley if desired before serving.
Notes
- For a low-carb alternative, substitute the breadcrumbs with crushed pork rinds.
- This casserole pairs wonderfully with grilled chicken, fish, or steak for a complete meal.
