Tomato Zucchini Casserole Recipe
This tomato zucchini casserole is a light, flavorful dish that layers fresh zucchini and juicy tomatoes with herbs and cheese for the perfect balance of comfort and freshness. Whether you call it a tomato zucchini bake or a tomato zucchini gratin, this recipe is easy to prepare, budget-friendly, and ideal for using up seasonal produce. Serve it as a wholesome vegetarian main dish or as a savory side alongside grilled meats or pasta. It’s a simple way to bring the flavors of the garden straight to your table.
Equipment
- cutting board
- Sharp Knife
- 9x9 Baking dish
- Mixing bowl
- Spoon for layering
- Foil (to cover if needed)
Ingredients
- 2 medium zucchini thinly sliced
- 3 medium tomatoes thinly sliced
- 1 small onion thinly sliced (optional)
- 2 cloves garlic minced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried Italian herbs or oregano + basil
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmigiano reggiano cheese
- ½ cup breadcrumbs panko, homemade, or gluten free
- 2 tbsp fresh basil chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
- Slice zucchini, tomatoes, and onion into even rounds. Pat the tomatoes dry with a paper towel to reduce excess moisture.
- In a mixing bowl, toss sliced zucchini and onion with olive oil, garlic, salt, pepper, and herbs.
- Next it's time to layer your veggies. Alternate slices of zucchini and tomato in the baking dish, overlapping them slightly like a spiral or rows. Tuck onion slices in between layers.
- Sprinkle with breadcrumbs, mozzarella, and Parmesan. Drizzle a touch more olive oil over the top.
- Bake uncovered for 30–35 minutes, until veggies are tender and the top is golden and bubbly. Cover with foil halfway if the breadcrumbs brown too quickly.
- Sprinkle with fresh basil before serving.