Recipe by DELTAQUEEN50
"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."
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1 1/2 cups
grated Cheddar cheese
grated Parmesan cheese
salt and pepper to taste
zucchinis, thinly sliced
plum tomatoes, thinly sliced
finely chopped onion
fine bread crumbs
I've made this so many times now I no longer need the recipe. Changes I've made: I always use mozzarella instead of cheddar and I use fresh basil, and plenty of it, instead of the dried. This makes a HUGE difference. Just chop or tear it in pieces and sprinkle it liberally over each layer. I use beefsteak tomatoes and let the slices rest on paper towel to drain a while before placing them in the dish so it doesn't become too watery. Also, I use a little bit more garlic and cheese than the recipe calls for. This has become one of our favorite Italian dinner side dishes, and it really does go very well with grilled meats. It's easy and so delicious! An excellent Summertime side dish!
Not bad. Definately easy to make. I agree with a previous reviewer who said it tastes like pizza. I added a jalapeno for some spice, fresh herbs, about half the amount of breadcrumbs, and a mexican cheddar cheese blend instead of regular cheddar.
My family really loved this recipe! When preparing the recipe, I 1st sliced all the tomatoes & layed them out on several layers of paper towels on a cookie sheet to drain. Usually tomato recipes like this are runny but his tip from another reviewer really helped. Also, instead of adding salt & pepper to the cheese mixture I sprinked them lightly on each layer of vegetables as I went. I used fresh basil & oregano. When the casserole is finished cooking allow it to cool & set-up for about 10-15 min. We had this with grilled Italian sausage & a crusty loaf of bread!
This dish is excellent. If you have lots of tomatoes and zucchini in the garden, this makes for an excellent side dish. I make it almost every night. Goes great with everything. Instead of cheddar cheese, I prefer to use mozzarella. I also grow yellow and orange tomatoes in my garden and alternate red and yellow or orange, which makes the presentation beautiful. I server this dish as much as I can throughout the summer and it is a hit with everyone I share it with.
OMG, this recipe is so good. I used cheddar and shredded mozzerella cheese, topped it with sauted mushrooms and onions and fresh pieces of mozzerella and left off the bread crumbs. i could have eaten the whole dish myself. Will be a regular at my house!!
OMGoodness!!! Could this be any better? I did alter it a bit. I added double everything except the basil and oregano. I only used 1 zucchini but it was over 12 inches long and over 3 inches diameter. You gotta love homegrown veggies!!!
I added a layer of pepperoni. Very good with fresh tomatoes and zucchini from the garden.
The zucchini was unevenly cooked, but that was because I was in a hurry and quickly chopped the zucchini into uneven pieces. Follow that part of the recipe and try to keep the pieces thin and even for consistent cooking. Also there was a bit of runniness at the bottom of the dish. Personally, I don't know if the bread crumb step is necessary and I probably won't make the fatty bread crumb topping again. However it TASTED GREAT. I will DEFINITELY make again with modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Zucchini Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 467
** Calories from Fat: 294
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