Savory Tomato Zucchini Casserole Recipe – Homestyle Comfort

Creamy and comforting, this tomato zucchini casserole recipe brings together summer’s most beloved vegetables in a delightful dish.

Layers of ripe, juicy tomatoes mingle with tender zucchini slices, creating a mouthwatering medley of flavors.

Melted cheese blankets the vegetables, adding a rich, golden touch to every bite.

The casserole offers a perfect balance of freshness and warmth, making it an ideal meal for any occasion.

Herbs and spices dance through the dish, enhancing the natural sweetness of the vegetables.

Simple ingredients transform into something truly spectacular.

You’ll love how easily this casserole comes together, promising a satisfying meal that celebrates seasonal produce.

FAQs

• How do I choose the best zucchini and tomatoes for this casserole?

Select firm zucchini with smooth, unblemished skin and bright green color. Pick ripe tomatoes that are deep red, heavy for their size, and have a slight give when gently pressed.

• Can I use different types of cheese in this recipe?

Yes, you can substitute Cheddar with Gruyère or mozzarella, and Parmesan with Romano or Asiago. Just maintain similar cheese quantities for the best flavor and texture.

• Is this casserole suitable for vegetarians?

Absolutely! This tomato zucchini casserole is a vegetarian-friendly dish that’s packed with vegetables, cheese, and delicious herbs. It’s a perfect main course or side dish for vegetarian meals.

Tomato Zucchini Casserole for Comfort Food Fans

• Savor Fusion Flavors: Blend teriyaki chicken with taco style creates a mouthwatering cross-cultural dish that surprises taste buds with unexpected combinations.
• Master Simple Technique: Using an Instant Pot and broiler makes this recipe approachable for home cooks wanting restaurant-quality results without complicated cooking methods.
• Customize Your Meal: Flexible ingredients like swapping proteins or adding different toppings allow personal creativity and accommodate various dietary preferences.
• Quick Weeknight Winner: Minimal prep and cooking steps make this recipe perfect for busy families seeking delicious meals without spending hours in the kitchen.

What Goes In Tomato Zucchini Casserole Dish

• Zucchini: A mild-flavored summer squash that provides a soft texture and nutritional base for the casserole.
• Tomatoes: Fresh, ripe tomatoes that add vibrant color and tangy flavor to the dish.

• Cheddar Cheese, Parmesan Cheese: Sharp and aged cheeses that create a rich, savory flavor profile.
• Garlic: A pungent ingredient that enhances the overall taste of the casserole.
• Oregano, Basil: Aromatic herbs that provide a classic Mediterranean seasoning.

• Butter: Adds richness and helps create a golden, crispy surface.
• Breadcrumbs: Provides a crunchy texture to the casserole topping.
• Onions: Soft, caramelized onions that contribute a sweet and savory depth.
• Salt, Pepper: Essential seasonings that balance and enhance the dish's flavors.

Steps for Making Tomato Zucchini Casserole

Step 1: Create Cheese Herb Blend

Mix together grated cheddar cheese, grated parmesan cheese, minced garlic, chopped oregano, and chopped basil in a large mixing bowl. Season with salt and pepper.

Set the mixture aside for layering.

Step 2: Prepare Baking Dish

Warm your oven to 375°F (190°C).

Lightly coat a 9-inch baking pan with butter to prevent sticking.

Step 3: Arrange First Vegetable Layer

Place a neat layer of zucchini slices across the bottom of the pan.

Generously sprinkle one quarter of the cheese herb blend over the zucchini.

Step 4: Add Tomato Layer

Carefully arrange tomato slices on top of the zucchini.

Sprinkle another quarter of the cheese herb mixture over the tomatoes.

Step 5: Repeat Vegetable Layers

• Zucchini slices
• Tomato slices
• Cheese herb blend

Step 6: Craft Crispy Topping

In a skillet over medium heat, melt butter.

Add diced onions and cook until soft and translucent. Stir in breadcrumbs and cook until they turn golden brown.

Step 7: Finish and Bake

Sprinkle the golden breadcrumb mixture over the top of the casserole. Cover with aluminum foil and bake for 25 minutes.

Remove foil and continue baking for another 20 minutes until the top looks golden and vegetables are tender.

Step 8: Serve and Enjoy

Allow the casserole to cool slightly before serving.

Slice and enjoy the delicious vegetable and cheese creation.

Good Notes for Casserole Baking Success

• Use a mandoline or sharp knife to cut zucchini and tomatoes into even, thin slices for consistent cooking and beautiful layering.
• Pat zucchini and tomatoes with paper towels to remove excess water, preventing a soggy casserole and ensuring crisp texture.
• Add fresh minced garlic or sprinkle red pepper flakes between layers for an extra punch of aromatic and spicy notes.
• Swap Cheddar with Gruyère or mix in crumbled feta for a unique and more complex cheese profile.
• Replace breadcrumbs with crushed gluten-free crackers or almond meal to accommodate dietary restrictions without sacrificing crunch.

Topping Ideas for Tomato Zucchini Casserole

• Vegan Veggie Delight: Replace Cheddar and Parmesan with nutritional yeast and vegan cheese alternatives. Use plant-based butter for breadcrumb topping and swap regular breadcrumbs with gluten-free options.
• Low-Carb Mediterranean Style: Substitute breadcrumbs with crushed almonds or pine nuts. Use low-moisture mozzarella instead of Cheddar and add fresh Mediterranean herbs like thyme and rosemary.
• Spicy Southwest Bake: Incorporate diced green chilies and jalapeños into the cheese mixture. Replace oregano with cumin and chili powder. Top with pepper jack cheese for extra heat.

Side Dishes for Tomato Zucchini Casserole

• Pair with Crisp White Wine: A chilled Sauvignon Blanc cuts through the richness of the cheesy casserole, balancing its creamy texture with bright, zesty notes.
• Complement with Fresh Salad: Serve a light arugula salad dressed with lemon vinaigrette to add refreshing contrast and provide a crisp counterpoint to the warm, hearty casserole.
• Match with Herb-Roasted Chicken: Grilled chicken seasoned with rosemary and thyme creates a protein-packed companion that enhances the vegetable medley's Mediterranean flavors.
• Select Crusty Bread: Serve warm, rustic sourdough or baguette slices to soak up the delicious cheesy juices and add a delightful textural element to the meal.

Best Way to Store Tomato Zucchini Casserole

• Store leftovers in an airtight container for up to 3-4 days. Cover with plastic wrap or lid to prevent moisture loss and maintain freshness.
• Transfer cooled casserole to a freezer-safe dish. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Label with date for easy tracking.
• Place individual portions on a microwave-safe plate. Heat at 50% power for 1-2 minutes, stirring halfway through to ensure even warming. Add a splash of water to prevent drying out.

Tomato Zucchini Casserole Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Savory tomato zucchini casserole brings Mediterranean warmth to dinner tables with layers of garden-fresh vegetables and melted cheese. Comfort meets nutrition in this simple yet satisfying dish you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 5 plum tomatoes, thinly sliced
• 2 medium zucchinis, thinly sliced
• 1 1/2 cups grated Cheddar cheese
• 1/3 cup grated Parmesan cheese

Seasoning and Herbs:

• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste

Additional Ingredients:

• 1/4 cup butter
• 2 tablespoons finely chopped onion
• 3/4 cup fine bread crumbs

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with a light butter coating to prevent sticking.
2. In a mixing bowl, blend Cheddar and Parmesan cheeses with minced garlic, oregano, and basil. Season generously with salt and pepper, then set mixture aside.
3. Create the first vegetable layer by evenly spreading half the zucchini slices across the prepared baking dish’s bottom.
4. Sprinkle one-quarter of the cheese mixture over the zucchini layer, ensuring uniform coverage.
5. Arrange half the tomato slices atop the initial cheese layer, then dust with another quarter of the cheese mixture.
6. Repeat the layering process with remaining zucchini and tomato slices, finishing with the final portion of cheese mixture.
7. In a skillet over medium heat, melt butter and sauté onions until they become translucent and soft, approximately 3-4 minutes.
8. Add breadcrumbs to the skillet, stirring continuously until they turn golden brown and develop a crispy texture.
9. Distribute the toasted breadcrumb mixture evenly across the casserole’s surface.
10. Cover the dish with aluminum foil and bake for 25 minutes to allow vegetables to soften.
11. Remove foil and continue baking for an additional 20 minutes until the top becomes golden and vegetables are tender.
12. Allow casserole to rest for 5-10 minutes before serving to help set and enhance flavors.

Notes

• Slice vegetables uniformly to ensure even cooking and consistent texture throughout the casserole.
• Use fresh summer zucchini and ripe tomatoes for maximum flavor and natural sweetness.
• Consider draining excess moisture from zucchini and tomatoes by salting and letting them sit for 15 minutes to prevent watery results.
• Try different cheese combinations like mozzarella or gruyere for unique flavor profiles and added richness.
• Make this dish gluten-free by substituting breadcrumbs with crushed gluten-free crackers or almond meal.
• Reduce fat content by using low-fat cheese varieties and replacing butter with olive oil in the breadcrumb topping.
• Add protein by incorporating cooked ground turkey or crumbled bacon between vegetable layers for a heartier meal.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 213 kcal
• Sugar: 2 g
• Sodium: 210 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 1.5 g
• Protein: 10 g
• Cholesterol: 40 mg