Tomato Zucchini Casserole

Hey there, flavor adventurer! Isla here from BiteTide 🥄. Can you smell it? That incredible aroma of juicy tomatoes, tender zucchini, and herbs all snuggled up under a golden, cheesy blanket? It’s the sound of summer sizzling in your oven, and I’m SO pumped to share my ultimate Tomato Zucchini Casserole with you today. If your garden (or farmer’s market haul) is overflowing with summer squash and tomatoes right now—or you just crave a dish that screams “sunshine on a plate”—you’ve hit the jackpot. This isn’t just *another* veggie bake. Nope! It’s my magic trick for turning simple ingredients into a showstopper that’s equal parts comforting and vibrant. Think layers like a cozy lasagna (minus the fussy noodles!), a crispy, buttery breadcrumb hug on top, and cheese that pulls in all the right ways. Perfect for busy weeknights, potlucks, or when you need a side dish that steals the spotlight. Grab your favorite baking dish—let’s turn that summer bounty into pure, uncomplicated deliciousness together!

The Casserole That Tasted Like Summer Vacation

This recipe? It’s pure nostalgia for me. Picture this: Eight years old, barefoot in my grandma’s coastal kitchen, the screen door slamming shut behind me as I raced in from the beach. Salt still in my hair, sand between my toes, and the *unmistakable* scent of tomatoes and garlic wafting from the oven. Grandma would be layering those vibrant zucchini and tomato slices like edible rainbows, letting me sprinkle cheese “snow” between every layer. “Don’t be shy with the cheddar, firecracker!” she’d wink. We’d argue playfully about whether the breadcrumb topping needed “just a pinch more butter” (spoiler: it always did!). That first bite after it bubbled away? Pure magic—hot, herby, with that crispy top giving way to tender veggies beneath. It tasted like endless summer afternoons, sandy hugs, and knowing someone cooked with love just for you. Every time I make this now, I still feel that warm, sun-soaked joy. And guess what? I want YOU to feel it too.

Gather Your Flavor Crew (Simple & Swappable!)

Here’s your squad for maximum summer vibes! Don’t stress—I’ve got notes for every ingredient:

• 1½ cups grated Cheddar cheese – Sharp cheddar brings that punchy tang! Mild works too, or swap half for Monterey Jack for extra meltiness. Pro tip: Grate it yourself—pre-shredded bags have anti-caking agents that can make sauce grainy.
• ⅓ cup grated Parmesan cheese – This is our salty, umami booster! Grana Padano or Pecorino Romano are fab subs. Avoid the green canister stuff—freshly grated makes a HUGE difference.
• 2 cloves garlic, minced – Fresh is best for that bright zing! In a pinch? ½ tsp garlic powder works, but add it to the cheese mix.
• ½ tsp dried oregano & ½ tsp dried basil – Dried herbs hold up beautifully in baking. Feeling fresh? Use 1 tbsp chopped fresh basil and 1 tsp fresh oregano, stirred in right before layering.
• Salt and pepper, to taste – Season as you go! I start with ½ tsp salt and ¼ tsp pepper in the cheese mix, then adjust later.
• 2 medium zucchini, thinly sliced (about ⅛ inch) – Look for firm, glossy zucchinis. Yellow summer squash works identically! Mandoline slicer = game-changer for even layers.
• 5 plum tomatoes (Roma), thinly sliced – Plums have less water, preventing sogginess. Beefsteaks work if drained on paper towels for 10 mins first. Garden heirlooms? Yes, please—just pat ’em dry!
• ¼ cup butter – Our topping’s secret weapon! Unsalted is best to control saltiness. Vegan? Coconut oil or olive oil spread works.
• 2 tbsp finely chopped onion – Yellow or sweet onion adds subtle sweetness. No onion? Use 1 tsp onion powder in the breadcrumbs.
• ¾ cup fine bread crumbs – Panko gives extra crunch! Gluten-free? Use GF panko or crushed rice chex. Stale bread pulsed in a blender? Chef’s kiss!Print
  

  Tomato Zucchini Casserole

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  • Author: islamerrick
  • Total Time: 45 mins
  • Yield: 6 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Layers of juicy tomatoes, tender zucchini, herbs, and gooey cheese make this casserole a summer staple. Finished with a buttery breadcrumb topping, it’s the perfect balance of fresh and comfort.

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  Ingredients

  Scale 1x2x3x

  1½ cups grated Cheddar cheese

  ⅓ cup grated Parmesan cheese

  2 cloves garlic, minced

  ½ tsp dried oregano

  ½ tsp dried basil

  Salt and pepper, to taste

  2 medium zucchini, thinly sliced

  5 plum tomatoes, thinly sliced

  ¼ cup butter

  2 tbsp finely chopped onion

  ¾ cup fine bread crumbs

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  Instructions

  Preheat oven to 375°F (190°C).

  In a bowl, mix Cheddar, Parmesan, garlic, oregano, basil, salt, and pepper.

  Arrange alternating layers of zucchini and tomato slices in a greased baking dish. Sprinkle cheese mixture between layers.

  In a skillet, melt butter over medium heat. Sauté onion for 2–3 minutes. Add bread crumbs and cook until lightly toasted.

  Sprinkle breadcrumb topping over the casserole.

  Bake uncovered for 25–30 minutes, until bubbly and golden on top.

  Let sit 5 minutes before serving for easy slicing.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner

  Nutrition

  • Calories: 220
  • Fat: 15g
  • Carbohydrates: 13g
  • Protein: 8g

Let’s Build Your Flavor Masterpiece (Step-by-Step!)

Ready to layer the love? Follow along—I’ve packed each step with my favorite kitchen hacks:

1. Preheat & Prep: Crank that oven to 375°F (190°C). Lightly grease your baking dish (an 8×11 inch or 2-quart dish is perfect). Pro Hack: Rub the dish with a cut garlic clove before greasing for an extra flavor whisper!
2. Cheese Mix Magic: In a medium bowl, toss together the grated cheddar, parmesan, minced garlic, oregano, basil, salt, and pepper. Get your hands in there! Mixing ensures every nook gets herby, cheesy goodness. Taste a pinch—adjust salt if needed.
3. Layer Like a Boss: Arrange alternating slices of zucchini and tomato in the dish, slightly overlapping like shingles. Why alternate? Zucchini holds firmer, tomatoes soften—together they create perfect texture harmony! After each complete layer, sprinkle a generous amount of the cheese mixture evenly over top. Repeat layers until you run out of veggies, ending with a cheese sprinkle. Don’t press down! Let those layers breathe.
4. Crispy Topping Time: Melt the butter in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and fragrant. This infuses the butter with oniony goodness! Add the breadcrumbs and stir constantly for 2-3 minutes until they’re golden and smell like toasted heaven. Watch closely—they burn fast! Take ’em off the heat the second they turn light gold.
5. Top & Bake: Sprinkle the buttery breadcrumb mixture evenly over the cheesy top layer. Press lightly so it sticks—this is your golden crown! Bake uncovered for 25-30 minutes, until the top is deeply golden, the cheese is bubbly around the edges, and veggies are tender when poked with a fork. Rotate the dish halfway if your oven has hot spots.
6. The Golden Rule: Let it rest for 5 full minutes before slicing. Seriously—walk away! This lets the juices settle so you get clean slices, not a veggie landslide.

Serving Up Sunshine ☀️

This casserole is a social butterfly! Serve it right from the dish—rustic charm is key. For weeknights, spoon big, generous portions alongside grilled chicken or flaky fish. Hosting a summer BBQ? Cut it into neat squares and garnish with a flourish of fresh basil or microgreens. My absolute favorite? A big scoop piled onto crusty bread to soak up those incredible tomato-zucchini juices. Don’t forget the napkins—this is joyfully messy eating!

This recipe loves a remix! Try one of these easy swaps:

• Mediterranean Magic: Add ½ cup chopped Kalamata olives and crumbled feta between layers. Swap oregano for dried mint.
• Protein Powerhouse: Layer in 1 cup cooked Italian sausage, ground turkey, or white beans for a hearty main dish.
• Low-Carb Love: Skip breadcrumbs! Top with ½ cup crushed pork rinds or almond flour mixed with parmesan and butter.
• Herb Garden Explosion: Stir 2 tbsp chopped fresh parsley, chives, or dill into the cheese mix.
• Spicy Kick: Add ¼ tsp red pepper flakes to the cheese mix or sauté with the onions. Top with pickled jalapeños!

Isla’s Extra Sprinkle of Thoughts ✨

This casserole has evolved more than my taste in kitchen aprons! Originally, it was just zucchini, tomatoes, and mozzarella—a simple “clean-out-the-garden” throw-together. Then came the Great Breadcrumb Experiment of 2020 (thank you, lockdown baking adventures!), and adding that crispy, buttery layer? GAME. CHANGER. Now it’s a BiteTide reader favorite! Funny story: Once, mid-layer, my cat Mr. Whiskers tried to “help” by swiping a tomato slice. Let’s just say we shared… reluctantly. The biggest lesson? Embrace the juice! Some liquid at the bottom is normal (hello, fresh veggies!). If it worries you, sprinkle 1 tbsp flour into your cheese mixture—it thickens the sauce beautifully. This dish gets better as leftovers too—if it lasts that long!

Your Questions, Answered (No Stress!)

Q: My casserole is super watery! What went wrong?
A: Tomatoes and zucchini release liquid as they cook. To minimize this: 1) Use plum tomatoes (less watery), 2) Salt your tomato slices lightly and let them drain on paper towels for 10 mins before layering, 3) Don’t skip the rest time after baking—it lets liquid reabsorb! A little juice is tasty for dipping bread.

Q: Can I prep this ahead?
A: Absolutely! Layer everything (including raw topping) in the dish, cover tightly, and refrigerate for up to 24 hours. Add 5-10 mins to bake time since it’s cold. You can also freeze it before baking (thaw overnight in fridge first).

Q: My breadcrumbs burned! Help!
A: Ovens vary! If topping browns too fast, loosely tent the dish with foil after 15 mins. Next time, place your dish lower in the oven (heat rises!). Using darker pans? They conduct heat faster—reduce temp by 25°F next bake.

Q: Can I use different cheeses?
A: Play cheese-tetris! Gruyère adds nuttiness, mozzarella boosts stretch, or goat cheese gives tang. Avoid super soft cheeses (like brie)—they can get greasy. Always include *some* hard cheese (parm/asiago) for structure.

Nutritional Info (Per Serving)

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 6
Calories: ~220 | Protein: 8g | Carbs: 13g | Fat: 15g
Note: Values are estimates. Cheese type, exact veggie size, and butter use can cause variations.

This Tomato Zucchini Casserole is more than just a dish—it’s a love letter to summer, a nostalgic celebration of fresh ingredients, and a true crowd-pleaser. With its perfect layers of zucchini, tomatoes, melty cheese, and crispy breadcrumbs, it offers all the comfort of a baked casserole with the vibrancy of the season. Whether it’s a weeknight dinner, a potluck dish, or just a way to use up those garden veggies, it’s easy, delicious, and guaranteed to leave everyone asking for seconds. Enjoy the sunshine on your plate, and don’t forget the crusty bread to scoop up every last bit!