Description

This Tomato Zucchini Casserole is a delightful layered vegetable dish featuring thinly sliced zucchini and ripe plum tomatoes, combined with a flavorful blend of Cheddar and Parmesan cheeses, garlic, and herbs. Topped with a buttery, golden breadcrumb and onion crust, this baked casserole makes for a comforting and savory side or main dish, perfect for those seeking a wholesome, veggie-packed recipe.

Ingredients

Scale

Cheese and Herbs

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste

Vegetables

2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced

Topping

¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

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Instructions

Prepare Ingredients: Gather all necessary ingredients. Preheat your oven to 375°F (190°C). Lightly butter a 9×9-inch baking pan to prevent sticking and to add flavor to the casserole base.
Mix Cheese and Herbs: In a large bowl, combine the grated Cheddar cheese, Parmesan cheese, minced garlic, dried oregano, and dried basil. Season the mixture with salt and pepper to taste. Set this savory cheese-herb mixture aside for layering.
Layer Vegetables and Cheese: Begin assembling the casserole by arranging half of the thin zucchini slices evenly across the bottom of the prepared pan. Sprinkle a quarter of the cheese and herb mixture evenly over the zucchini layer.
Continue Layering: Arrange half of the sliced plum tomatoes on top of the zucchini and cheese layer. Follow by sprinkling another quarter of the cheese mixture over the tomatoes. Repeat the layering with the remaining zucchini, tomatoes, and cheese mixture to create a beautifully structured dish.
Prepare Breadcrumb Topping: Melt the butter in a skillet over medium heat. Add the finely chopped onions and cook, stirring frequently until the onions are soft and translucent, which brings out their sweetness and aroma.
Add Bread Crumbs: Stir in the fine bread crumbs into the skillet, cooking until they absorb the butter and turn a golden brown color. This adds a crunchy, flavorful topping for the casserole.
Assemble and Bake: Evenly sprinkle the golden breadcrumb and onion mixture over the layered casserole. Cover the dish loosely with aluminum foil to prevent excessive browning during the initial baking stage.
Bake: Place the casserole in the preheated oven and bake covered for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the top becomes nicely crusty and the vegetables are tender when pierced with a fork.
Serve: Remove the casserole from the oven and allow it to cool slightly for about 5 minutes before serving, ensuring the layers set and are easier to slice.

Notes

Use a mandoline slicer for uniformly thin zucchini and tomato slices to ensure even cooking.
Adjust seasoning according to your preference—add more herbs or garlic for stronger flavor.
For a gluten-free version, substitute bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
The casserole can be prepared in advance and refrigerated before baking; just add extra baking time if baking from cold.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American