Back to Zucchini Tomato Casserole

Print Options


Card Sizes

Zucchini Tomato Casserole Recipe

Zucchini Tomato Casserole Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.

Reviews for Zucchini Tomato Casserole

Sort By :

Average Rating
s_pants User ID: 174050 267948
Reviewed 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 User ID: 3735084 73928
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."

kafaughn User ID: 3552105 55978
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!"

Angel-La User ID: 5488724 89919
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) :^)"

ms.allie.smith User ID: 5452805 32230
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."

dmhubler User ID: 1097728 108355
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"

Loading Image