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Zucchini Tomato Casserole Recipe
Zucchini Tomato Casserole Recipe photo by Taste of Home

Zucchini Tomato Casserole Recipe

Publisher Photo
"Even people who don't like zucchini can't seem to get enough of this full-flavored side dish," says Cathy Johnston of Ranchester, Wyoming. "I always bring it to family gatherings and potlucks because it goes well with any entree."
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 8 servings

Ingredients

  • 6 medium zucchini, diced (about 6 cups)
  • 4 tablespoons butter, melted
  • 2 medium tomatoes, diced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup soft bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Zucchini Tomato Casserole in Quick Cooking September/October 2001, p33

Reviews for Zucchini Tomato Casserole

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 24, 2014

Very tasty The tomato made a nice change to the flavor and color of the zucchini casserole. I sautéed the zucchini with olive oil and pepper and did not add any butter (or oil) to the mixture before baking. I also just cubed the bread instead of using soft crumbs. Will definitely make this recipe again.

MY REVIEW
Reviewed Sep. 9, 2012

Very easy to prepare & tasty too. I strayed a little from the recipe's ingredients, omitting the egg & adding vegetable bouillon to the mix. Combination of veggies colourful & very pleasing to the palate. Will most definitely make again!

MY REVIEW
Reviewed Sep. 15, 2011

Didn't have Velveeta so I doubled the shredded cheddar. Also, used Panko bread crumbs. They were nice and soft after the dish cooked. Delicious!

MY REVIEW
Reviewed Jun. 22, 2011

I made this recipe for a special dinner I hosted for widows in our congregation. Everybody loved it! This recipe is excellent and easy to make. (thumbs up) :^)

MY REVIEW
Reviewed Dec. 12, 2010

We have been making this recipe since it was first published. It is my go-to potluck dish when we are bringing a side dish. I always get lots of recipe requests.

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