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Zucchini Tomato Casserole

Zucchini Tomato Casserole

A comforting Zucchini Tomato Casserole featuring tender zucchini, juicy tomatoes, and melted cheese, perfect for using up garden vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini, sliced (about 2 pounds)
  • 3 large tomatoes, sliced
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup breadcrumbs (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Slice your zucchini and tomatoes into 1/4-inch rounds. Pat them dry with paper towels.
  3. In a small bowl, combine minced garlic, olive oil, dried oregano, salt, and pepper.
  4. Arrange half of the zucchini slices in the bottom of the prepared dish. Drizzle with half of the garlic-oil mixture. Layer half of the tomato slices over the zucchini.
  5. Sprinkle half of the mozzarella cheese over the tomatoes. Add half of the fresh basil. Repeat the layers with remaining ingredients.
  6. Top with Parmesan cheese and breadcrumbs if using. Cover with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  8. Let the casserole rest for 5-10 minutes before serving.

Notes

Choose firm, fresh zucchini for best results. Salt zucchini beforehand to prevent a watery casserole. Use fresh herbs for enhanced flavor.