Tomato Zucchini Casserole Recipe

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This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.—Alison Relkov, Cochrane, Alberta
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 small zucchini, thinly sliced
  • 1/4 cup butter, divided
  • 2 medium tomatoes, thinly sliced
  • 2 tablespoons finely chopped onion
  • 1/2 cup dry bread crumbs

Nutritional Facts

1 serving (3/4 cup) equals 213 calories, 15 g fat (10 g saturated fat), 45 mg cholesterol, 496 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.
  2. In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender. Yield: 6 servings.
Originally published as Tomato Zucchini Casserole in Casserole Cookbook 2001, p251

Nutritional Facts

1 serving (3/4 cup) equals 213 calories, 15 g fat (10 g saturated fat), 45 mg cholesterol, 496 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Tomato Zucchini Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 13, 2014

It was good, but I think it would be better with more of the cheese mixture and more of the bread crumb mixture.

MY REVIEW
Reviewed Aug. 9, 2013

Very good. Took to a pot luck & it went fast. I used yellow squash & Italian Panko bread crumbs. Delicious!

MY REVIEW
Reviewed Aug. 16, 2012

Imsauted garlic, onion and zucchini together. Used an Italian mix of cheeses. Used my crumb topping for tomato crumble. So, I guess that you can play with it a bit and it is still good. Zucchini is very mellow.

MY REVIEW
Reviewed Jul. 20, 2011

This was excellent. I used a shredded Italian cheese mix, and it really had a lot of flavor vs plain mozzarella. Next time I will add the garlic to the zucchini saute instead of putting it in with the cheese.

MY REVIEW
Reviewed Feb. 19, 2011

This dish is a hit every time I make it - even with people who thought they wouldn't like it! Love the crumb topping!

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