Tomato and Zucchini Casserole

Brighten up your dinner table with this colorful and wholesome Tomato and Zucchini Casserole, a Mediterranean-inspired dish that’s as delicious as it is nutritious. Layered with tender slices of zucchini and juicy tomatoes, this casserole is infused with the aromatic flavors of garlic, onion, and dried oregano. A luscious blend of melted mozzarella and Parmesan cheese creates a creamy, savory finish, while a golden breadcrumb topping adds the perfect touch of crunch. This easy-to-prepare recipe, ready in under an hour, is a versatile choice—serve it as a comforting vegetarian main dish or a flavorful side for grilled meats. Garnished with fresh basil for a pop of freshness, this casserole is a true crowd-pleaser that showcases simple, garden-fresh ingredients at their best.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 4 medium tomatoes
• 1 small yellow onion
• 2 cloves garlic
• 3 tablespoons olive oil
• 1 cup shredded mozzarella
• 0.5 cup Parmesan cheese
• 0.5 cup breadcrumbs
• 0.25 cup fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchini and tomatoes. Slice the zucchini and tomatoes into 1/4-inch thick rounds.

Step 3

Peel and dice the onion. Mince the garlic.

Step 4

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute.

Step 5

Lightly grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.

Step 6

Layer half of the zucchini slices in the bottom of the casserole dish, followed by half of the tomato slices. Sprinkle the onion and garlic mixture on top, and season with half of the salt, black pepper, and oregano.

Step 7

Sprinkle half of the mozzarella and Parmesan cheese over the layered vegetables.

Step 8

Add a second layer of zucchini and tomato slices. Season with the remaining salt, black pepper, and oregano.

Step 9

Top with the remaining mozzarella and Parmesan cheese.

Step 10

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Spread the breadcrumb mixture evenly over the top of the casserole.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown.

Step 12

Sprinkle the casserole with freshly chopped basil before serving.

Step 13

Serve warm as a side dish or vegetarian main dish. Enjoy!

Nutrition Facts

Serving size	1395.5 grams (1395.5g)

Amount per serving	% Daily Value*
Calories	1373

Total Fat 80.90g	104%
Saturated Fat 27.40g	137%
Polyunsaturated Fat 4.80g
Cholesterol 112mg	37%
Sodium 9697mg	422%
Total Carbohydrate 119.40g	43%
Dietary Fiber 14.50g	52%
Total Sugars 60.60g
Protein 56.40g	113%

Vitamin D 0IU	0%
Calcium 1336mg	103%
Iron 7mg	36%
Potassium 2610mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 15.8%

Carbs: 33.4%