A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.

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  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

  • 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.

  • 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.

  • 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.

Partner Tip

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

Nutrition Facts

459.9 calories; 20.8 g protein; 23.8 g carbohydrates; 90.9 mg cholesterol; 953.6 mg sodium. Full Nutrition

Reviews (486)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2008
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 makes a HUGE difference. Just chop or tear it in pieces and sprinkle it liberally over each layer. I use beefsteak tomatoes and let the slices rest on paper towel to drain a while before placing them in the dish so it doesn't become too watery. Also, I use a little bit more garlic and cheese than the recipe calls for. This has become one of our favorite Italian dinner side dishes, and it really does go very well with grilled meats. It's easy and so delicious! An excellent Summertime side dish! Read More
(678)

Most helpful critical review

Rating: 3 stars
07/17/2006
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 mexican cheddar cheese blend instead of regular cheddar. Read More
(43)
649 Ratings
  • 5 star values: 480
  • 4 star values: 125
  • 3 star values: 33
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
07/19/2008
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 makes a HUGE difference. Just chop or tear it in pieces and sprinkle it liberally over each layer. I use beefsteak tomatoes and let the slices rest on paper towel to drain a while before placing them in the dish so it doesn't become too watery. Also, I use a little bit more garlic and cheese than the recipe calls for. This has become one of our favorite Italian dinner side dishes, and it really does go very well with grilled meats. It's easy and so delicious! An excellent Summertime side dish! Read More
(678)
Rating: 5 stars
07/21/2008
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 recipes like this are runny but his tip from another reviewer really helped. Also, instead of adding salt & pepper to the cheese mixture I sprinked them lightly on each layer of vegetables as I went. I used fresh basil & oregano. When the casserole is finished cooking allow it to cool & set-up for about 10-15 min. We had this with grilled Italian sausage & a crusty loaf of bread! Read More
(220)
Rating: 5 stars
07/23/2008
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 cheddar cheese, I prefer to use mozzarella. I also grow yellow and orange tomatoes in my garden and alternate red and yellow or orange, which makes the presentation beautiful. I server this dish as much as I can throughout the summer and it is a hit with everyone I share it with. Read More
(141)
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Rating: 5 stars
05/01/2007
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 have eaten the whole dish myself. Will be a regular at my house!! Read More
(65)
Rating: 3 stars
07/17/2006
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 mexican cheddar cheese blend instead of regular cheddar. Read More
(43)
Rating: 5 stars
08/02/2008
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 diameter. You gotta love homegrown veggies!!! Read More
(40)
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Rating: 5 stars
07/18/2005
I added a layer of pepperoni. Very good with fresh tomatoes and zucchini from the garden. Read More
(31)
Rating: 4 stars
07/09/2008
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 even for consistent cooking. Also there was a bit of runniness at the bottom of the dish. Personally I don't know if the bread crumb step is necessary and I probably won't make the fatty bread crumb topping again. However it TASTED GREAT. I will DEFINITELY make again with modifications. Read More
(30)
Rating: 5 stars
08/10/2007
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 and drain both the zucchini and tomatoes to prevent the dish from getting soggy. I've also sauteed chopped leeks in olive oil in place of the butter and onions. Read More
(30)