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Zucchini Tomato Casserole

Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
  • 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 shredded cheddar cheese
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup soft bread crumbs
  • 2 large eggs, beaten
  • 2 tablespoons dried minced onion
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.

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Reviews

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Average Rating:
  • caroldonlon
    Aug 26, 2019

    Very good. I used yellow squash, sweet onion and cheddar jack cheese because that was what I had on hand. I also made 1/2 recipe. I will be making this again.

  • tsuop
    Aug 24, 2019

    I make a very similar recipe, except I slice the veggies. It takes a little longer to bake but I like it the slices better. Very good.

  • Sherri
    Nov 14, 2018

    Can this be done in a slow cooker? If so, how long. I will be putting it in a 9x13 casserole slow cooker. Wanting to make this for Thanksgiving but have very limited room in oven for another baked dish. Thanks for any feedback.

  • Medic 716
    Nov 9, 2018

    Really did not care for this. Texture more then anything.

  • s_pants
    Jun 13, 2017

    Loved it! Used a pint of cherry tomatoes instead of 2 medium. I didn't have dried minced onions, so I sauteed 1/2 cup chopped onion. Very delicious!!

  • cathycooking
    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.

  • Stefff
    May 16, 2013

    No comment left

  • joyce.morse
    Sep 9, 2012

    No comment left

  • kafaughn
    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!

  • Angel-La
    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) :^)