Zucchini Casserole

Zucchini Casserole

  • 1 pound Roma tomatoes sliced ¼”
  • 1 ½ pounds zucchini sliced ½”
  • ½ teaspoon Italian seasoning
  • 1 ½ tablespoon olive oil
  • 1 clove garlic minced
  • for serving fresh basil and parsley


  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 1/4 cup bread crumbs
  • 2 tablespoons butter melted
  • ¼ cup fresh parmesan cheese
  • ⅔ cup shredded mozzarella cheese


  • Preheat the oven to 375°F.
  • Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
  • Slice tomatoes and place on paper towels to absorb liquid, about 2-3 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 9×13 pan. Cover with foil and bake for 25 minutes.
  • Meanwhile, combine all topping ingredients in a small bowl (including onions from step 1) and mix well.
  • Remove foil from casserole and top with topping. Bake uncovered for an additional 20 minutes or until zucchini is tender.
  • Sprinkle with fresh herbs and serve warm.

Recipe Notes

Optional:  Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.

For softer zucchini, cut thinner.

This makes a large dish. This recipe can be halved and baked in a 9×9 casserole dish.

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