When your garden (or the farmers market) is bursting with ripe zucchini and tomatoes, it’s time to make a zucchini tomato casserole. Each bite is packed with fresh herbs, vegetables and melted cheese. Taste of Home readers say this recipe is forgiving, too. Swap out the cheese, tomatoes and herbs in the ingredients list for whatever’s on hand.
Ingredients for Zucchini Tomato Casserole
- Zucchini: You’ll need about six medium-sized zucchini. This mild-flavored summer squash is most abundant in July and August.
- Butter: This recipe uses butter to saute the zucchini for the richest flavor. You can also use olive oil in place of the butter.
- Tomatoes: Is your garden bursting with fresh tomatoes? Good news—nearly any type of tomato works here. I use fresh plum or medium-sized heirloom tomatoes. If using canned tomatoes, drain them before adding to the recipe.
- Cheddar cheese: Grate the cheese yourself for the best meltability. Of course, packaged shredded cheese will work too.
- Velveeta: Velveeta makes the zucchini casserole filling extra saucy. If you don’t have Velveeta on hand, stir the shredded cheddar cheese into a homemade bechamel sauce.
- Bread crumbs: Use fresh bread crumbs for this recipe. To make them, tear bread into pieces and place them in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs. (You’ll need up to two slices of bread for this recipe.)
- Eggs: Lightly beaten eggs help bind the ingredients together.
- Herbs: Fresh basil and parsley add Italian flavor to the casserole. Use flat-leaf parsley rather than the curly kind. No fresh herbs on hand? Sub in a teaspoon of dried basil or a tablespoon of dried parsley.
Directions
Step 1: Saute the zucchini
Preheat the oven to 350°F. In a large skillet, saute the zucchini in 2 tablespoons butter until crisp-tender. Drain well.
Editor’s Tip: Sauteing the zucchini helps remove some of its water content, which prevents the finished zucchini tomato casserole from being too liquidy.
Step 2: Assemble the casserole
In a bowl, combine the tomatoes, cheese, Velveeta, bread crumbs, eggs, onion, parsley, basil, garlic powder, salt and pepper. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-quart baking dish.
Step 3: Bake until bubbly
Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly. Let the casserole stand for 10 minutes before serving.
Recipe Variations
- Stir in protein: To turn this side dish into a hearty main, add cooked ground beef, crumbled Italian sausage or ground turkey.
- Add a bread crumb topping for crunch: Mix dried bread crumbs with melted butter, then sprinkle them over top of the cooked casserole. Place under the broiler until golden brown.
- Change up the cheese: Nearly any cheese will work in this zucchini tomato casserole recipe. Instead of cheddar, use mozzarella, Parmesan, Swiss or pepper jack.
- Slice the vegetables: Slice the zucchini and tomatoes instead of dicing them. Aim for slices that are 1/4-inch thick.
- Add more vegetables: Stir in diced red pepper or use yellow squash in place of all or part of the zucchini.
How to Store Zucchini Tomato Casserole
Store leftovers in an airtight container in the fridge for up to five days. Reheat individual servings in the microwave. To reheat a larger portion, place the casserole in a 350° oven, and cook for 20 minutes or until heated through.
Zucchini Tomato Casserole Tips
How can you avoid a watery zucchini tomato casserole?
Saute the zucchini first to reduce the chances of a soggy casserole. To remove more water from the zucchini before sauteing it, salt it. Cut the zucchini lengthwise into batons. Sprinkle each baton with kosher salt, and let sit for 20 minutes. Blot the zucchini dry, then dice and proceed with the recipe directions.
Smaller-sized zucchini are less watery, so skip larger zucchini in this recipe. And avoid overbaking the tomato zucchini casserole, as overcooking will result in mushy zucchini.
What can you serve with tomato zucchini casserole?
This versatile side dish pairs well with nearly anything. For proteins, think grilled fish, hamburgers or oven-baked chicken. Or serve alongside Sunday dinners like a pot roast or spaghetti and meatballs. If you add meat to the casserole to make it a main dish, pair it with green salad, fresh fruit and garlic bread to make a complete meal.
