Description
This easy zucchini tomato casserole is warm, cheesy, and bursting with fresh garden flavor. Perfect for busy nights, this baked veggie dish layers zucchini, tomatoes, onion, garlic, herbs, and melty cheese into a comforting casserole that’s ready in under 45 minutes.
Ingredients
Scale
- 3 medium zucchini, sliced
- 2–3 ripe tomatoes, sliced or halved
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella or Parmesan cheese
- Optional: 1/4 cup breadcrumbs, 2 tablespoons fresh basil
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and grease a medium casserole dish.
- Prep Veggies: Slice zucchini and tomatoes into thin rounds. Slice onion and mince garlic.
- Sauté Aromatics: Heat olive oil in a pan. Add onion and garlic; cook 3–4 minutes until soft.
- Layer the Casserole: In the dish, alternate layers of zucchini, tomato, sautéed onion mixture, and cheese. Repeat until used up.
- Season and Top: Sprinkle with Italian seasoning, salt, pepper, and any remaining cheese. Add breadcrumbs if using.
- Bake: Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Cool for 5 minutes before serving.
Notes
To avoid extra moisture, lightly salt the zucchini and let sit for 10 minutes, then pat dry. You can prep this dish ahead and store it unbaked in the fridge up to 1 day. Try adding cooked ground beef, tofu, or feta for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6th of casserole)
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg