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

Scale

Cheese and Herbs

1 ½ cups grated Cheddar cheese
⅓ 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

Cook Mode Prevent your screen from going dark

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.