Baked Zucchini And Tomato Casserole

Name: Baked Zucchini And Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis, sliced; 3 ripe tomatoes, sliced; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tablespoon chopped fresh basil

Highlighted under: Hearty Comfort Creations

When I first made this Baked Zucchini and Tomato Casserole, I was pleasantly surprised by how simple yet delicious it turned out. The combination of fresh zucchini layered with juicy tomatoes creates a vibrant dish that's perfect for summer meals. I love how the flavors meld together as they bake, and the golden topping adds a delightful crunch. It's a great way to use up garden-fresh veggies, and every bite is a reminder of the bright flavors of the season.

Created by

Chelsea Payne

Last updated on 2026-02-07T18:45:35.634Z

Looking back on my first attempt at creating a Baked Zucchini and Tomato Casserole, I remember the excitement of combining such simple ingredients. I tried layering them in a way that not only looked appealing but also allowed the flavors to blend beautifully. I added some herbs from my garden to elevate the taste; it was a game changer!

One detail that made a difference was salting the zucchini beforehand to draw out moisture, ensuring that the casserole didn't turn out soggy. This technique not only improved the texture but also concentrated the zucchini's natural flavor, making each bite delightful.

Why You'll Love This Recipe
Fresh, garden-inspired flavors that awaken the taste buds
A crunchy topping that contrasts beautifully with the tender vegetables
Simple to prepare yet impressive for guests or family gatherings

Understanding the Ingredients

Each ingredient in this Baked Zucchini and Tomato Casserole plays a unique role in delivering that fresh, summery flavor. The zucchinis provide a gentle sweetness and tender texture, while the tomatoes bring juiciness and a vibrant acidity that balances the dish. Onions add a savory depth, and garlic infuses aromatic richness. Selecting ripe tomatoes is crucial; the best choices are firm but slightly soft to the touch, indicating they are full of flavor.

When layering the vegetables, consider the thickness of each slice. Aim for about 1/4-inch thickness to ensure even cooking. This helps the zucchinis cook thoroughly without becoming mushy while allowing the tomatoes to maintain their form. If necessary, you can substitute other seasonal vegetables like eggplant or bell peppers, but keep in mind that these may alter the overall flavor profile.

Technique Tips

A crucial step in preparing this casserole is salting the zucchini. Doing so not only removes excess moisture but also enhances the flavor. After letting the zucchini sit in salt for 15 minutes, be sure to rinse and thoroughly pat them dry; this prevents the casserole from becoming watery during baking. If you prefer a less salty option, try using a lower-sodium salt or skipping this step altogether, but the dish may lose some of its depth of flavor.

For the topping, achieving the perfect crunch is essential. Mixing the breadcrumbs with grated Parmesan cheese gives a nice umami flavor and encourages browning. You can enhance this topping by adding a bit of melted butter, which will help it become beautifully golden and crispy. You can also experiment with gluten-free breadcrumbs or almond meal as alternatives for those with dietary restrictions.

Ingredients

Gather these fresh ingredients for a delightful casserole:

Vegetables

4 medium zucchinis, sliced
3 ripe tomatoes, sliced
1 onion, chopped
2 cloves garlic, minced

Seasoning

2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Topping

1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Make sure you've got everything ready before you start layering!

Instructions

Follow these simple steps to create your casserole:

Prepare the vegetables

Preheat your oven to 375°F (190°C). In a colander, place the zucchini slices and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture, then rinse and pat dry.

Layer the ingredients

In a greased baking dish, layer the zucchini slices, then add a layer of sliced tomatoes, followed by onions and garlic. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.

Add the topping

In a separate bowl, mix the breadcrumbs, Parmesan cheese, and basil. Evenly spread this mixture over the layered vegetables.

Bake

Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.

Allow it to cool for a few minutes before serving.

Pro Tips

Experiment with different herbs to find your preferred flavor combination. Fresh herbs like thyme or parsley can add a lovely twist!

Serving Suggestions

This casserole is versatile and can be served in numerous ways. It pairs beautifully with a side of crusty bread, which can help soak up the wonderful juices from the vegetables. For a heartier meal, consider serving it alongside grilled chicken or fish. The freshness of the dish complements many proteins, adding color and nutrition.

If you're looking to make this meal a bit more substantial, consider serving the casserole over a bed of quinoa or couscous. The grains will absorb the flavors and add a nice texture contrast. Additionally, for a fresh hit, serve it with a side salad dressed in a light vinaigrette to enhance the meal's overall freshness.

Make-Ahead and Storage

This casserole is excellent for meal prep. You can assemble it a day in advance and store it in the refrigerator until you're ready to bake. Just be sure to cover it tightly with foil to prevent the zucchini from oxidizing. If you do prepare it ahead, remove it from the fridge for about 30 minutes before baking to bring it to room temperature for even cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover it with foil and bake at 350°F (175°C) until heated through, which usually takes about 20 minutes. Alternatively, you can microwave individual portions, but be cautious to avoid overcooking, as this may alter the texture of the vegetables.

Questions About Recipes

→ Can I make this casserole ahead of time?

Sure! You can prepare it a day in advance and bake it just before serving.

→ What other vegetables can I add?

Feel free to include bell peppers, mushrooms, or even eggplant for added variety.

→ Is this dish vegetarian?

Yes, this casserole is completely vegetarian and can be made vegan by omitting the cheese.

→ Can I freeze leftovers?

Absolutely! It freezes well, but it’s best to cover it tightly and consume it within three months.