Zucchini and Tomato Casserole

Elevate your dinner table with this vibrant and flavorful Zucchini and Tomato Casserole, a delicious celebration of summer’s freshest produce. This baked dish layers tender zucchini and juicy plum tomatoes, beautifully seasoned with sautéed onions, garlic, and Italian herbs. Topped with a golden, bubbling crust of melty mozzarella, nutty Parmesan, and crispy panko breadcrumbs, it’s the perfect balance of comforting and light. With a prep time of just 20 minutes, this casserole comes together effortlessly and bakes to perfection in under an hour. Garnished with fresh basil for a fragrant finish, it’s ideal as a show-stopping side dish or a light vegetarian main course. Pair it with crusty bread or a crisp green salad for a complete meal bursting with garden-fresh goodness.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Slice the zucchini and tomatoes into thin, even rounds, about 1/4 inch thick. Finely dice the onion and mince the garlic.

Step 3

Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 3-4 minutes. Remove from heat.

Step 4

Layer the zucchini and tomato slices in the prepared baking dish, overlapping them slightly and alternating between zucchini and tomato to create a pattern.

Step 5

Sprinkle the sautéed onion and garlic mixture evenly over the zucchini and tomato slices.

Step 6

In a small bowl, mix the shredded mozzarella cheese, grated Parmesan cheese, panko breadcrumbs, dried Italian seasoning, salt, and black pepper.

Step 7

Sprinkle the cheese and breadcrumb mixture evenly over the vegetables, covering them completely.

Step 8

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.

Step 9

Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with freshly chopped basil before serving.

Step 10

Serve warm as a side dish or a light main course with crusty bread or a green salad.

Nutrition Facts

Serving size	1171.5 grams (1171.5g)

Amount per serving	% Daily Value*
Calories	1184

Total Fat 67.50g	87%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 3.10g
Cholesterol 120mg	40%
Sodium 9587mg	417%
Total Carbohydrate 91.20g	33%
Dietary Fiber 11.50g	41%
Total Sugars 53.70g
Protein 57.90g	116%

Vitamin D 0IU	0%
Calcium 1423mg	109%
Iron 5mg	28%
Potassium 2093mg	45%

*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: 50.5%

Protein: 19.2%

Carbs: 30.3%