Description

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.

Ingredients

1½ cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 medium zucchini squash, thinly sliced
4 to 5 tomatoes, thinly sliced
2 tablespoons melted butter
¾ cup fine breadcrumbs (preferably Panko)

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Instructions

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

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.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American