by jrmac37


Tomato Zucchini Casserole

 “A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.” — DELTAQUEEN50 
  • 1/2 cup grated Cheddar cheese (i used mozzarella)
  • 1/3 cup grated Parmesan cheese

  • 1/2 teaspoon dried oregano (i didn’t use any – see note by tomatoes)

  • 1/2 teaspoon dried basil (i didn’t use any – see note by tomatoes)

  • 2 cloves garlic, minced (i used jarred, not fresh)

  • salt and pepper to taste (i didn’t use any)

  • 2 medium zucchinis, thinly sliced (i used about 5 smaller zucchini)

  • 5 plum tomatoes, thinly sliced (i used 1 can organic italian style stewed tomatoes which came with the oregano and basil seasoning already; with juices, did not drain)

  • 1/4 cup butter (started with olive oil to sautee onion then added in a couple tablespoons of butter for bread crumb purposes)

  • 2 tablespoons finely chopped onion (i used 1 whole onion)

  • 3/4 cup fine bread crumbs (sounds about like what i used)


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
  2. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  3. Use olive oil or melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Add butter if you started with olive oil and stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  4. 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.

i served this with brown basmati rice. together, they cook at the perfect time (brown rice typically takes 40 minutes to cook it seems, plus boil time=45 minutes-ish). i think i would serve along chicken or a white fish of some sort next time (trying to make some vegetarian meals each week). this is a great summer recipe with all the zucchinis in season…also reminds me of a dish my grandma used to make (although i don’t ever recall seeing a recipe from her…).