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

Zucchini Tomato Casserole Recipe

Read Reviews (5)
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"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


  • 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


  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(5)

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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!

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!

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) :^)

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.

Reviewed Jul. 27, 2010

I used swiss cheese instead of cheddar and home canned tomatoes instead of fresh. It turned out very good and I will make again

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