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–+ servings
Melany

Zucchini and Tomato Casserole is a must-try dish!

 

This vibrant zucchini tomato casserole is a summer garden dream—layered with tender zucchini, juicy tomatoes, and two kinds of cheese. Finished with a buttery breadcrumb topping, it bakes into a savory, golden masterpiece that's both light and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ cups shredded mozzarella cheese½ cup shredded Parmesan cheese2 teaspoons garlic powder1 teaspoon dried basil1 teaspoon dried oreganoSalt and pepper to taste2 medium zucchini squash thinly sliced4 to 5 tomatoes, thinly sliced2 tablespoons melted butter¾ cup fine breadcrumbs (preferably Panko)

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
  2. In a bowl, mix mozzarella, Parmesan, garlic powder, basil, oregano, salt, and pepper.
  3. Arrange a single layer of zucchini slices on the bottom of the baking dish. Sprinkle with ¼ of the cheese mixture.
  4. Add a layer of tomato slices on top of the zucchini and sprinkle with another ¼ of the cheese mixture.
  5. Repeat layering zucchini, tomatoes, and cheese until all ingredients are used, finishing with cheese.
  6. Mix the melted butter with breadcrumbs and sprinkle the mixture evenly over the top layer.
  7. Cover the dish with foil and bake for 25 minutes.
  8. Remove foil and bake an additional 20 minutes until vegetables are tender and the top is golden brown.
  9.  
  10. Let rest for 5 minutes before slicing and serving.

Notes

This recipe works best with firm, ripe tomatoes to prevent excess moisture. For a crispier topping, broil for 1–2 minutes at the end of baking. Feel free to add a layer of thinly sliced onions or sprinkle red pepper flakes for extra kick.

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