Layered with tender zucchini slices, ripe plum tomatoes, savory garlic, fresh basil, rich tomato sauce, Italian seasoned breadcrumbs, and plenty of melted mozzarella (or provolone), along with grated Parmesan Romano cheese, this easy casserole is the perfect comfort food that tastes like it came straight from an Italian kitchen.
A few other ingredient suggestions can make it a meat lover's dream, and we will also include that in the cook's notes.
We have a few favorite substitutions and mix and match vegetables, also to change it up a little, like eggplant or even cooked ground sausage.
If you love zucchini, you may also like to try our Easy Baked Zucchini Lasagna or Zucchini Rollatini, both delicious casseroles!
This is the perfect light meal with our zucchini casserole all summer long.
Why You Will Love Making This Zucchini Tomato Cheese Casserole
- Perfect for using fresh garden zucchini and tomatoes.
- Easy enough for busy weeknights.
- Family-friendly comfort food everyone enjoys.
- Naturally vegetarian and easy to customize.
- Layers of gooey melted cheese in every bite.
- Great make-ahead casserole for entertaining.
- Budget-friendly ingredients.
- Wonderful way to add more vegetables to dinner. Freezes and reheats beautifully.
- Pairs with almost any Italian meal.
Meat Lovers Additions
- Cooked Italian sausage
- Ground beef
- Ground turkey
- Diced grilled chicken
- Shredded rotisserie chicken
- Pepperoni slices
- Cooked bacon crumbles
- Diced ha
- Meatballs sliced into rounds
- Ground chicken sausage
Additional Vegetables Suggestions:
- Yellow squash
- Eggplant
- Baby spinach
- Mushrooms
- Sweet onions
- Bell peppers
- Roasted red peppers
- Kale
- Fresh corn
- Broccoli florets
- Cauliflower
- Artichoke hearts
- Sliced olives
Tips and Additions
- Add a layer of ricotta.
- Slice the zucchini evenly so it cooks uniformly.
- Lightly salt the zucchini beforehand and let it sit for 20 minutes to remove excess moisture. Pat dry before assembling.
- Use ripe plum tomatoes for the richest flavor and less liquid.
- Fresh basil provides the best flavor, but dried basil works in a pinch.
- Mix the mozzarella and provolone together for extra flavor.
- Toast the Italian breadcrumbs before topping for additional crunch.
- Allow the casserole to rest for 10 minutes after baking, so it slices neatly.
- Freshly grate the Parmesan Romano cheese for the best texture and taste.
- Don't overbake—zucchini should remain tender, not mushy.
- Add a layer of cooked loose sausage or ground seasoned ground beef, pepperoni flavors the sauce nicely for meat lovers, or any other deli meats like roast beef
- The recipe can be doubled
- Slice the thinnest zucchini slices on a mandoline
- This is a perfect summer, potluck, and picnic food
Serving Ideas
- Garlic bread
- Crusty Italian bread
- Caesar salad
- Mixed garden salad
- Grilled chicken breasts
- Baked chicken parmesan
- Italian meatballs
- Grilled steak
- Pork chops
- Roasted sausage
- Pasta with marinara sauce
- Seafood, like grilled shrimp or baked fish
Pin for later
Yield: 8
Zucchini Tomato Cheese Casserole
A layered Zucchini Tomato Cheese casserole layered with both vegetables topped with melted provolone and fresh basil baked in a delicious tomato sauce.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 3 small zucchini sliced thin using a mandoline (skin on or off)
- 6 slices of provolone mozzarella, swiss whatever you like
- 1/4 cup grated parmesan/romano cheese and more for serving
- 2 or 3 plum tomatoes slices
- 1 - 4-ounce can of tomato sauce
- 2 cloves minced garlic
- 4 freshly torn basil leaves
- 1/4 cup Italian flavored breadcrumbs
- salt and pepper to taste
- 1 teaspoon roasted or granulated garlic powder
- olive oil for drizzling
- cooking spray oil
- Optional: crushed red pepper flakes, dried oregano
- Cooks Notes: see below for other substitutions and suggestions
Instructions
- Preheat the oven to 350 degrees
- Oil a casserole, deep dish pie plate, or line with parchment paper.
- Slice the zucchini really thin on a mandolin.
- Slice the tomatoes thin.
- Place the zucchini slices down on the bottom of the pan, then fresh garlic and sliced plum tomatoes
- Sprinkle evenly with Italian-flavored bread crumbs
- Sprinkle with salt and pepper, granulated garlic powder,
- Add a layer of sliced provolone cheese
- Drizzle the can of tomato sauce, sprinkle with grated cheese, and top with freshly torn basil randomly over the top (and dried oregano if preferred)
- Drizzle the top lightly with olive oil
- Bake in a greased pan for 20 to 35 minutes (the recipe is based on soft, not crunchy results).
- Cool for 5 minutes before eating
Notes
Additional Vegetables Suggestions:
- Yellow squash
- Eggplant
- Baby spinach
- Mushrooms
- Sweet onions
- Bell peppers
- Roasted red peppers
- Kale
- Fresh corn
- Broccoli florets
- Cauliflower
- Artichoke hearts
- Sliced olives
Meat Lovers Additions
- Cooked Italian sausage
- Ground beef
- Ground turkey
- Diced grilled chicken
- Shredded rotisserie chicken
- Pepperoni slices
- Cooked bacon crumbles
- Diced ha
- Meatballs sliced into rounds
- Ground chicken sausage
Tips and Additions
- Add a layer of ricotta.
- Slice the zucchini evenly so it cooks uniformly.
- Lightly salt the zucchini beforehand and let it sit for 20 minutes to remove excess moisture. Pat dry before assembling.
- Use ripe plum tomatoes for the richest flavor and less liquid.
- Fresh basil provides the best flavor, but dried basil works in a pinch.
- Mix the mozzarella and provolone together for extra flavor.
- Toast the Italian breadcrumbs before topping for additional crunch.
- Allow the casserole to rest for 10 minutes after baking, so it slices neatly.
- Freshly grate the Parmesan Romano cheese for the best texture and taste.
- Don't overbake—zucchini should remain tender, not mushy.
- Add a layer of cooked loose sausage or ground seasoned ground beef, pepperoni flavors the sauce nicely for meat lovers, or any other deli meats like roast beef
- The recipe can be doubled
- Slice the thinnest zucchini slices on a mandoline
- This is a perfect summer, potluck, and picnic food
Nutrition Facts
Calories
104Fat (grams)
7 gSat. Fat (grams)
3 gCarbs (grams)
5 gFiber (grams)
1 gNet carbs
4 gSugar (grams)
2 gProtein (grams)
6 gSodium (milligrams)
240 mgCholesterol (grams)
13 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Pin for later
More Zucchini Recipes To Try
Zucchini Pizza Crust
Zucchini Rollatini
Zucchini Fritters
Zucchini Cranberry Muffins
