READY IN 1¼ hrs

Tomato Zucchini Casserole

Read Reviews (224)

"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry." — DELTAQUEEN50

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 19, 2008

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!

—RivertownMom

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Most Helpful Critical Review

Jul 17, 2006

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.

—DC Girly Girl

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292 Ratings

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Jul 21, 2008

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!

—Lala

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Jul 22, 2008

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.

—KAREN-77

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May 01, 2007

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!!

—Melissa

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Aug 02, 2008

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!!!

—JOSEPHINE ♥ ALLRECIPES

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Jul 18, 2005

I added a layer of pepperoni. Very good with fresh tomatoes and zucchini from the garden.

—SANJUANMOM

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Jul 09, 2008

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.

—pinkypink

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Nutrition

Calories
467 kcal
23%

Carbohydrates
23.9 g
8%

Cholesterol
92 mg
31%

Fat
32.6 g
50%

Fiber
3.4 g
13%

Protein
21.5 g
43%

Sodium
1037 mg
41%

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

Nutritional Information

Tomato Zucchini Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
Calories from Fat: 294

% Daily Value *
Total Fat 32.6g 50 %
** Saturated Fat 20g 100 %
Cholesterol 92mg 31 %
Sodium 1037mg 41 %
Potassium 578mg 16 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 3.4g 13 %
Protein 21.5g 43 %
** Sugars 5.6g
Vitamin A 36 %
Vitamin C 47 %
Calcium 68 %
Iron 23 %
** Thiamin 17 %
Niacin 50 %
** Vitamin B6 24 %
** Magnesium 20 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.