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Tomato Zucchini Casserole Recipe

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. YIELD: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 or margarine, divided
  • 2 medium tomatoes, thinly sliced
  • 2 tablespoons finely chopped onion
  • 1/2 cup dry bread crumbs


  • 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.

Nutritional Facts

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

Reviews for Tomato Zucchini Casserole

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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."

Reviewed Feb. 28, 2015

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

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."

Reviewed Aug. 9, 2013

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

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."

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."

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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