Skip to main content New this month
Get the Allrecipes magazine

Tomato Zucchini Casserole

Rated as 4.64 out of 5 Stars

"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 467 cals
Original recipe yields 4 servings (4 Servings)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 467 calories; 32.6 g fat; 23.9 g carbohydrates; 21.5 g protein; 92 mg cholesterol; 940 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 426
  1. 565 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I've made this so many times now I no longer need the recipe. Changes I've made: I always use mozzarella instead of cheddar and I use fresh basil, and plenty of it, instead of the dried. This ...

Most helpful critical review

Not bad. Definately easy to make. I agree with a previous reviewer who said it tastes like pizza. I added a jalapeno for some spice, fresh herbs, about half the amount of breadcrumbs, and a m...

Most helpful
Most positive
Least positive
Newest

I've made this so many times now I no longer need the recipe. Changes I've made: I always use mozzarella instead of cheddar and I use fresh basil, and plenty of it, instead of the dried. This ...

My family really loved this recipe! When preparing the recipe, I 1st sliced all the tomatoes & layed them out on several layers of paper towels on a cookie sheet to drain. Usually tomato recip...

This dish is excellent. If you have lots of tomatoes and zucchini in the garden, this makes for an excellent side dish. I make it almost every night. Goes great with everything. Instead of c...

OMG, this recipe is so good. I used cheddar and shredded mozzerella cheese, topped it with sauted mushrooms and onions and fresh pieces of mozzerella and left off the bread crumbs. i could hav...

OMGoodness!!! Could this be any better? I did alter it a bit. I added double everything except the basil and oregano. I only used 1 zucchini but it was over 12 inches long and over 3 inches diam...

Not bad. Definately easy to make. I agree with a previous reviewer who said it tastes like pizza. I added a jalapeno for some spice, fresh herbs, about half the amount of breadcrumbs, and a m...

I added a layer of pepperoni. Very good with fresh tomatoes and zucchini from the garden.

The zucchini was unevenly cooked, but that was because I was in a hurry and quickly chopped the zucchini into uneven pieces. Follow that part of the recipe and try to keep the pieces thin and e...

This is an excellent summer recipe for a day when it's not too steamy to light the oven. After making the original as written I altered it a bit. I use shredded Swiss cheese instead of cheddar...