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


  • 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

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


  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

Reviews for Tomato Zucchini Casserole

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kimmie33833 252155
Reviewed Aug. 3, 2016

"Everyone just LOVES this recipe. I finally have a use for all my tomatoes and zucchini from my garden! I'm gonna start playing with this and try ricotta cheese or fresh mozzarella to make it more of a veggie lasagna."

manga 221649
Reviewed Feb. 28, 2015

"very good dish. I like making this in the summer when I have tomatoes from the garden."

smagal 62627
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."

blizzard6 84816
Reviewed Aug. 9, 2013

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

Juliev320 128888
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."

jmkasprak 52883
Reviewed Jul. 20, 2011 Edited Jul. 23, 2015

"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 onion saute instead of putting it in with the cheese."

mnccaleb 86166
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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