Zucchini and Tomato Casserole Recipe - Allrecipes.com
Zucchini and Tomato Casserole Recipe
  • READY IN 55 mins

Zucchini and Tomato Casserole

Recipe by  

"A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
  2. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
  3. Bake 30 minutes in the preheated oven, until bubbly and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2008

I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water, and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes, uncovered... than I baked for additional 5 minutes, covered... it didnt come out to watery like other reviews. Will definitely make again next week!

Most Helpful Critical Review
Sep 05, 2006

I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a rack into the pan to allow vegetables to drain during baking, it would improve the texture.

Jul 09, 2006

this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will definately be making again and telling my friends about.

Sep 07, 2008

I really liked the base ingredients, but I'm not fond of steamed zucchini. Instead of steaming, I sauteed them with yellow pepper and onions in the margarine and dill and once they were tender, I put the mix in a pie plate (I only did a half recipe) and then put the tomatoes on and the cheese, which I used mozerella instead too. It turned out fabulous so I wanted to share!!

Aug 18, 2008

This is scrumptious! I like dill but was reluctant about putting it in this dish...but I tried it and it was delicious! I used 1 large zucchini and one summer squash, steamed them and then put them in a glass pie plate. I then melted 1 TBs of butter and added one TBS of dried dill and fresh cracked pepper. I tossed the zucchini in it and put the tomatoes on top of with parmesan and fresh basil. It was a nice herby mellow flavor. Not overpowering at all. Very nice presentation as well.

Jul 24, 2009

I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute them with pam spray and add italian seasoning on each side. Then I put them on the bottom of a casserole dish, slice tomatoes from my garden on top and add more italian seasoning. I use parmesan cheese on top. I now make it all the time.

Jul 26, 2006

This was very good. I used all basil because my basil plants are thriving while my dill doesn't seem to be dealing well with the heat! I'm not sure if we would have liked it as much with dill. I also added a crushed clove of garlic to the zucchini. Both my boyfriend and I really enjoyed it, but next time I think I will use half Romano and half Parmesan. Thanks for the recipe.

Jul 31, 2008

I loved this recipe! I loved the different seasons in it. The dill played wonderfully with the basil. I used cheddar cheese, because that's all I had but the next time I make it I will follow the recipe... I also like the idea of adding Parmesan


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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