If you are looking for a fresh, comforting dish bursting with vibrant flavors, then this Tomato Zucchini Casserole Recipe will quickly become one of your go-to favorites. Combining layers of thinly sliced zucchinis and juicy plum tomatoes with a luscious blend of Cheddar and Parmesan cheeses, accented by garlic and fragrant herbs, this casserole is a celebration of simple summer produce elevated into something truly delightful. The golden breadcrumb topping adds a perfect crispy contrast, while the baked vegetables soften into a melt-in-your-mouth texture that everyone will love. It’s warm, cozy, yet fresh and satisfying in every bite.
Ingredients You’ll Need
Preparing this Tomato Zucchini Casserole Recipe is a breeze with just a handful of wholesome, straightforward ingredients. Each component plays a crucial role in building layers of flavor and texture—from the creamy cheeses that enrich the dish, to the herbs that brighten it up, and the buttery, crunchy topping that adds that irresistible finishing touch.
- 1 ½ cups grated Cheddar cheese: Brings a sharp, creamy depth that melts beautifully throughout the casserole.
- â…“ cup grated Parmesan cheese: Adds a nutty, savory punch that perfectly complements the Cheddar.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and richness.
- ½ teaspoon dried oregano: Offers an earthy, slightly minty note that lifts the vegetables.
- ½ teaspoon dried basil: Contributes a sweet, peppery herbaceousness essential to the flavor profile.
- Salt and pepper to taste: To season and balance the ingredients just right.
- 2 medium zucchinis, thinly sliced: The star vegetable adding moisture, mild flavor, and a tender bite when baked.
- 5 plum tomatoes, thinly sliced: Brings bright acidity and juicy sweetness that pairs beautifully with the zucchini.
- ¼ cup butter: Used to create the golden, buttery breadcrumb topping.
- 2 tablespoons finely chopped onion: Adds subtle sweetness and depth when cooked with the breadcrumbs.
- ¾ cup fine bread crumbs: For that crispy, crumbly layer that finishes the casserole with crunch.
How to Make Tomato Zucchini Casserole Recipe
Step 1: Prepare Ingredients and Pan
Start by gathering all your ingredients and preheating the oven to 375°F (190°C). Lightly butter a 9×9-inch baking pan to ensure your casserole doesn’t stick and releases easily after baking. Thinly slice the zucchinis and tomatoes for even cooking and layering.
Step 2: Mix Cheese and Herbs
In a large bowl, combine the grated Cheddar and Parmesan cheeses with the minced garlic, dried oregano, and dried basil. Season the mixture with salt and pepper to taste. This savory blend is what will bind the layers of vegetables and infuse the casserole with rich, herbaceous flavor.
Step 3: Layer the Vegetables and Cheese
Lay half of the zucchini slices evenly in the bottom of your prepared pan. Sprinkle a quarter of your cheese and herb mixture over the zucchini layer. Next, arrange half of the tomato slices on top and distribute another quarter of the cheese mixture. Repeat these layers so you end with zucchini, tomato, and the remaining cheese on top. This layering ensures every bite is packed with flavor.
Step 4: Prepare the Breadcrumb Topping
In a skillet over medium heat, melt the butter and add the finely chopped onions. Cook, stirring often, until the onions become soft and translucent, releasing their natural sweetness. Stir in the breadcrumbs and cook until they soak up the butter and turn a beautiful golden brown. This topping will add a crunchy, buttery finish to your casserole.
Step 5: Assemble and Bake
Sprinkle the golden breadcrumb mixture evenly over the layered vegetables and cheese. Cover the casserole loosely with aluminum foil and bake in the preheated oven for 25 minutes, which helps the vegetables soften and the cheeses melt together. After 25 minutes, remove the foil and continue baking for another 20 minutes or until the topping is crusty and the vegetables are tender and bubbling.
Step 6: Cool and Serve
Once baking is complete, remove the casserole from the oven and let it cool just a bit before serving. This resting time helps the layers set so it slices beautifully and makes every serving neat and satisfying.
How to Serve Tomato Zucchini Casserole Recipe
Garnishes
To bring extra freshness and a pop of color to the finished dish, sprinkle chopped fresh basil or flat-leaf parsley on top just before serving. A light drizzle of good-quality extra virgin olive oil adds a silky, rich finish that complements the baked vegetables perfectly.
Side Dishes
This Tomato Zucchini Casserole Recipe pairs beautifully with crusty bread or a simple green salad dressed with lemon vinaigrette for a light, balanced meal. For heartier options, consider roasted chicken or grilled fish as excellent companions that won’t overpower the delicate vegetable flavors.
Creative Ways to Present
For an elegant touch, serve the casserole in individual ramekins so each guest enjoys their own perfectly layered portion. You can also top each serving with a dollop of sour cream or a spoonful of pesto to change up the flavor profile and impress your guests with your creativity.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Zucchini Casserole Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it just as delicious, if not better, the next day.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, assemble but don’t add the breadcrumb topping, wrap tightly in foil or plastic wrap, and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed. For freezing after baking, let it cool completely, then wrap and freeze similarly. Reheat thoroughly when ready to enjoy.
Reheating
To reheat leftovers, place the casserole in a preheated oven at 350°F (175°C) for about 15–20 minutes or until warmed through. Reheating in the oven preserves the crunchy topping better than a microwave.
FAQs
Can I use other types of cheese in this Tomato Zucchini Casserole Recipe?
Absolutely! While Cheddar and Parmesan create a wonderful flavor base, you can experiment with mozzarella for stretchiness, Gruyère for nuttiness, or even feta for a tangy twist. Just keep the balance so the cheese complements rather than overwhelms the fresh vegetables.
Is it necessary to peel the zucchinis or tomatoes?
There’s no need to peel either zucchini or tomatoes, especially if they are fresh and tender. The skins add texture, nutrients, and color that make the casserole more interesting and nutritious.
Can I prepare this casserole without breadcrumbs?
If you want to skip the breadcrumb topping, you can simply bake the casserole without it, though you may lose that lovely crunchy contrast. Alternatively, crushed nuts or oats can be a creative substitute to add texture.
How do I prevent the casserole from becoming watery?
To reduce excess moisture, choose firm zucchinis and ripe but not overly juicy tomatoes. You can also lightly salt the sliced vegetables and let them sit for 10 minutes, then pat them dry before layering to draw out extra water.
Is this recipe suitable for vegetarians?
Yes! This Tomato Zucchini Casserole Recipe is completely vegetarian-friendly, featuring fresh vegetables, cheeses, and herbs without any meat products. Just be sure the cheeses you use don’t contain animal-based rennet if you want to keep it strictly vegetarian.
Final Thoughts
This Tomato Zucchini Casserole Recipe is one of those dishes that feels like a warm hug on a plate while showcasing the simple joy of fresh, seasonal ingredients. It’s straightforward to prepare, and the layers of flavor, texture, and color will have everyone asking for seconds. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a cherished favorite. Give it a try—you won’t regret it!
Print
Tomato Zucchini Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Zucchini Casserole is a deliciously layered baked dish featuring fresh zucchinis and ripe tomatoes combined with a flavorful blend of Cheddar and Parmesan cheeses, herbs, and a buttery breadcrumb topping. Perfect as a comforting side dish or a light vegetarian main course, it offers a lovely interplay of textures with tender vegetables and a crisp golden crust.
Ingredients
Cheese and Herbs
- 1 ½ cups grated Cheddar cheese
- â…“ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
Vegetables
- 2 medium zucchinis, thinly sliced
- 5 plum tomatoes, thinly sliced
Breadcrumb Topping
- ¼ cup butter
- 2 tablespoons finely chopped onion
- ¾ cup fine bread crumbs
Instructions
- Prepare Ingredients: Gather all your ingredients. Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch baking pan to prevent sticking and add flavor.
- Mix Cheese and Herbs: In a large bowl, combine the grated Cheddar cheese, Parmesan cheese, minced garlic, dried oregano, and dried basil. Season the mixture with salt and pepper to your taste, then set aside for layering.
- Layer Vegetables and Cheese: Arrange half of the thinly sliced zucchini evenly in the prepared pan. Sprinkle a quarter of the cheese and herb mixture evenly over the zucchini layer.
- Continue Layering: Place half of the sliced plum tomatoes over the zucchini and sprinkle another quarter of the cheese mixture on top. Repeat these layers with the remaining zucchini, tomatoes, and cheese-herb blend to build the casserole.
- Prepare Breadcrumb Topping: In a skillet over medium heat, melt the butter. Add the finely chopped onions and cook, stirring frequently, until the onions are soft and translucent.
- Add Bread Crumbs: Stir the fine bread crumbs into the butter and onions. Continue cooking and stirring until the bread crumbs have absorbed the butter and have turned golden brown, creating a crunchy topping.
- Assemble and Bake: Evenly sprinkle the golden breadcrumb mixture over the layered vegetables and cheese in the pan. Loosely cover the casserole with foil to prevent the top from burning while allowing steam to escape.
- Bake: Place the covered casserole into the preheated oven and bake for 25 minutes. Then, remove the foil and continue baking for about 20 more minutes until the topping is crusty and golden, and the vegetables are tender.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving to let the layers set and enhance flavor melding.
Notes
- You can substitute mozzarella for a milder cheese flavor or add crushed red pepper flakes to the cheese mixture for a spicy kick.
- For a gluten-free version, use gluten-free bread crumbs in the topping.
- If zucchinis are very watery, pat the slices dry with paper towels to prevent excess moisture in the casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
