Zucchini Casserole
User Reviews
5
Zucchini Casserole
Description
This Zucchini Casserole combines ½-inch thick zucchini slices with ¼-inch sliced Roma tomatoes arranged in stacks flavored with olive oil, garlic, salt, pepper, and Italian seasoning. The stacks bake covered to soften the vegetables evenly. Meanwhile, a topping made from sautéed onions, bread crumbs, melted butter, and shredded Parmesan and mozzarella adds texture and cheesiness.
After baking uncovered with the topping, the result is a creamy, tender vegetable base contrasted by a golden, crunchy cheese crust. Fresh chopped parsley and basil sprinkled before serving provide color and freshness.
For a different flavor, spreading a thin layer of tomato or pasta sauce at the base adds moisture and acidity. Thinner zucchini slices result in softer texture. This recipe makes a generous portion, suitable to halve for smaller servings.
Ingredients
- 1 pound Roma tomato sliced ¼” thick
- 1 ½ pounds zucchini sliced ½” thick
- ½ teaspoon Italian seasoning
- 1 ½ tablespoons olive oil
- 1 clove garlic minced
- salt to taste
- black pepper to taste
- parsley and basil, for serving, chopped, fresh
Topping
- 1 tablespoon olive oil
- ½ onion finely chopped
- ¼ cup bread crumbs
- 2 tablespoons butter melted
- ¼ cup Parmesan Cheese shredded
- ⅔ cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- For the topping, cook onion in olive oil until tender, about 5 minutes. Set aside.
- Slice tomatoes and place on paper towels to absorb liquid, about 2 to 3 minutes.
- Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
- Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
- Meanwhile, combine all topping ingredients in a small bowl, including the onions from above, and mix well.
- Remove foil from casserole and top with the topping mixture. Bake uncovered for an additional 20 minutes or until zucchini is tender.
- Sprinkle with fresh herbs and serve warm.
Notes
- Optionally spread a thin layer of tomato or pasta sauce on the casserole dish bottom before adding vegetables for extra moisture and flavor.
- Cut zucchini thinner for a softer texture in the casserole.
- Recipe yields a large casserole; halve ingredients to bake in a smaller 9x9 dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 84 | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 22.6mg | 25% |
| Calcium | 60mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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