Zucchini Tomato Casserole

This zucchini tomato casserole is a delicious healthy casserole that will make you want to eat veggies every night. It has tender zucchini and tomatoes layered with a cheesy, crunchy topping that's addictive. Anyone who tries this casserole is sure to love it, and you'll love how easy it is to make! 

The Best Zucchini Tomato Casserole

If you like zucchini and tomatoes alone, you're going to love this zucchini and tomato casserole!

It takes the two simple veggies and elevates them into something amazing. This baked zucchini tomato casserole combines sliced tomatoes and zucchini coated with the perfect seasoning blend. The veggies are topped with an Italian cheese mixture and crunchy bread crumbs to give them a crispy, cheesy crust that's to die for.

Trust me, after one bite, you'll never want to eat zucchini and tomatoes another way again!

This tomato zucchini casserole is the perfect dish to bring to summer cookouts, and it's a delicious side with practically any dinner. This vegetable bake goes great with things like this meatball sub casserole, these Italian chicken cutlets, and these manicotti crepes. 

Why This Recipe Works

Quick and easy. This zucchini tomato bake comes together effortlessly. All you have to do is a little mixing and assemble everything in a baking dish. It couldn't be easier!

Fresh flavor. Whether you're making this zucchini tomato casserole with fresh vegetables from your garden, the farmer's market, or the grocery store, it'll taste so fresh and delicious. 

Versatile. You can serve this zucchini and tomato casserole as a side, and it even makes a delicious healthy dinner all by itself! 

Ingredients

The ingredient list for this zucchini tomato bake might look long, but you'll see that the majority of them are pantry staples. You probably have almost everything you need on hand already!

Check out what you'll need to make this recipe:

• 3 tomatoes, sliced
• 2 zucchini, sliced
• 2 cloves garlic
• 1 cup Italian shredded cheese
• 2 tbsp. melted butter
• 1 tsp. salt
• ½ tsp. black pepper
• ⅓ cup Parmesan cheese 
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• ½ cup breadcrumbs

If you have any extra tomatoes, you can use them and a few more ingredients from this recipe to make these crispy fried red tomatoes next! Also, I use the same delicious breadcrumb topping on this spaghetti casserole, and that's definitely another recipe I suggest trying.

How To Make Zucchini Tomato Casserole

1. Prepare: Preheat the oven to 350°F (180°C) and lightly butter a 9x9-inch baking dish and set it aside. You can also coat the bottom of the baking dish with cooking spray if you prefer.

2. Salt the zucchini: Put the zucchini slices in a large bowl and salt them well. Let them sit for 15 minutes so the zucchini can absorb the salt to help bring out the moisture.

3. Assemble the casserole: Place the zucchini slices and tomatoes in a single layer in the prepared baking dish. Season with oregano, basil, thyme, salt, and pepper. Add minced garlic evenly on top of the vegetable slices. Put the casserole dish in the oven and bake for 15 minutes.

4. Make the topping: In the meantime, add the breadcrumbs, melted butter, shredded cheese, and parmesan cheese to a large bowl. Give all of these ingredients a mix until they fully combine.

5. Add the topping and bake: After 15 minutes, remove the baking dish from the oven and top the partially-baked zucchini and tomatoes with the cheese mixture. Return the casserole to the oven and bake for about 10 minutes until the breadcrumbs are golden brown.

6. Serve: When the casserole is baked to perfection, remove it from the oven and let it cool for about 5 minutes. Then serve warm with anything you want or as the main dish. Enjoy!

Tips To Make The Best Recipe

• Use shredded mozzarella cheese or any shredded cheese that you want instead of Italian cheese.
• Use fresh herbs instead of dried ones. Fresh basil, oregano, and thyme are the perfect fresh addition to this casserole.
• Sprinkle red pepper flakes on top of the casserole to add some spice.
• Add yellow squash in the autumn season to transition this fresh summer recipe to the fall.
• Use cubed cherry tomatoes instead of full-size tomatoes for a different texture.

How To Store Zucchini Tomato Casserole

In the fridge: Store leftover tomato zucchini casserole in an airtight container in the fridge for up to 5 days.

In the freezer: Transfer the casserole to a freezer-safe bag or container and freeze for up to 10 months.

Reheating: Put the casserole back in a baking dish and warm in the oven at 350°F for about 10 minutes. Add more reheating time for the frozen casserole or let it thaw in the fridge overnight first.

More Casserole Recipes

• Tomato casserole
• Veg-All casserole
• Vegetable casserole
• Cheesy baked tortellini casserole
• Vegetarian enchilada casserole
• Brenda Gantt cabbage casserole
• Ham, green beans, and potatoes