Zucchini and Tomato Parmesan Casserole is so wonderful. This tasty side dish is terrific for almost any kind of entree or occasion. It’s relatively simple to put together. It’s also a great way to use up lots of zucchini and tomatoes from your garden. It’s covered with several delicious Italian-type seasonings. It also uses both cheddar and parmesan cheese. Then it’s topped with grilled onions and bread crumbs. It has delightful flavor as well as texture.

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I was looking for a way to use up a lot of excess zucchini and tomatoes in my fridge before they went bad. I came across this recipe on Pinterest. I made a few minor changes but pretty much left the basic recipe intact. The author claims this is the BEST Zucchini Casserole recipe–especially for weight loss. I will let you make that determination on your own!  🙂 I changed the name to better reflect what the contents of this casserole truly are.

I make two recommendation that deviates from the original recipe. Keep the casserole covered the entire time it’s baking except the last five minutes. Otherwise the cheese will dry out rather than melt nicely. It will help all the veggies cook through completely, if you keep it covered, as well. Second, I recommend you slice the tomatoes and zucchini ahead of time and allow them to drain on paper towels for a few hours before assembling the casserole. That way, the veggies don’t juice down too much while baking.

This is one of those recipes where you can use about as much zucchini and tomatoes as you desire. Whatever you need to feed your family and still use the basic amounts of cheeses, seasonings and toppings will work.

This is a delectable side dish to go with chicken, beef, fish, pork, game, or Italian entrees. Consider making this easy Zucchini and Tomato Parmesan Casserole the next time you need a tasty side dish. It’s also a nice side dish for the holiday season. It’s not so laden with calories like many traditional holiday casseroles. If you like zucchini and tomatoes this casserole will do you just fine!

I initially posted this recipe in September 2013. I just started taking pictures with my new Canon camera a few months before that. Quite frankly, the pictures were abysmal. I recently remade this recipe (May 2019), for our Friday night care group. I served it with Italian Spaghetti Sauce with Meatballs. Everyone loved this casserole and several folks had more than one serving.

One of the gals in the group doesn’t care to cook all that much. She asked for the recipe because she enjoyed it so much. She and her husband actually made the recipe. She told me they ate almost the whole casserole between the two of them. 🙂 It’s always nice when a recipe turns out well. Zucchini and Tomato Parmesan Casserole is terrific for company or holiday meals any time of the year.

Zucchini and Tomato Parmesan Casserole is a delicious casserole your whole family will enjoy.

The top is sprinkled with Parmesan cheese. Then it’s got sauteed Panko Bread Crumbs on top of that. This is a great way to use up garden produce.

All the cheeses and seasonings make this a mouthwatering side dish. I served Zucchini and Tomato Parmesan Casserole with Italian Spaghetti Sauce with Meatballs and Garlic Bread.

Here’s what I did.

I used these ingredients.

If you have time, slice zucchini and lay out on paper towels. Sprinkle generously with salt and allow zucchini to drain at least an hour. I allowed mine to drain three hours.

Slice tomatoes and place on paper towels. Sprinkle generously with salt and allow tomatoes to drain as well. Aim for a minimum of one hour. Two to three hours is even better.

I took this picture so you could see that the tomatoes and zucchini actually does drain some. 

This step helps eliminate excess moisture in the casserole that tends to make it soupier.

Place cheddar cheese and parmesan cheese into a mixing bowl. Add salt, pepper, basil, and oregano. Add minced garlic.

Stir ingredients to combine and set aside.

Spray an 8×12″ or 9×9″ baking dish with cooking spray. Place half of the zucchini slices in bottom of prepared baking dish. 

Sprinkle zucchini with one-fourth of the cheese mixture.

Place half of the tomato slices and place on top of the cheese mixture and zucchini.

Sprinkle tomatoes with one-fourth of the cheese mixture.

Place remaining zucchini on top of the cheese.

Sprinkle with another fourth of the cheese.

Place remaining tomato slices on top of the cheese mixture.

I actually had extra zucchini and tomato left over, so I placed it here.

Layer any remaining tomatoes on top.

Sprinkle tomatoes with the final fourth of cheese.

Sprinkle with additional Parmesan cheese.

Meanwhile, in a large skillet, melt butter over low to medium heat. Add sliced green onions and saute. 

Stir in Panko bread crumbs. 

Toss Panko bread crumbs with butter and onions to coat well.

Sprinkle onion and Panko bread crumb mixture over top of the tomatoes.

Cover with foil. Bake at 375 for about 45 minutes or until bubbly and veggies are fork tender. Remove foil and bake 5 minutes longer.

Serve immediately. Zucchini and Tomato Parmesan Casserole is a tasty recipe to prepare for company or for the holidays.

This scrumptious side dish is great with beef, pork, chicken,  fish, or Italian entrees. 

If you love tomatoes and zucchini, you will LOVE this casserole! This is a great Meatless Monday recipe, too. 

Here’s the recipe.

ZUCCHINI AND TOMATO PARMESAN CASSEROLE

(Recipe adapted from Women 2 Share)

Zucchini and Tomato Parmesan Casserole

Teresa Ambra

This is a scrumptious company or holiday casserole. It's made with zucchini and tomatoes layered with cheddar and parmesan cheeses. It's sprinkled with Italian seasonings and topped with sauteed onions, bread crumbs and parmesan cheese. It's a terrific way to use up a bumper crop of tomatoes or zucchini, too!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Veggie/Casserole

Cuisine Italian

Servings 6

Calories 322 kcal

Equipment

• 1 8x12" or 9x9" glass baking dish
• 1 sharp knife to cut vegetables
• 1 mixing bowl
• 1 wooden spoon
• 1 skillet

Ingredients

  

1x2x3x

• 3 medium zucchinis washed and sliced (or sliced and quartered)
• 8 large roma tomatoes sliced
• 3 green onions diced
• 1/4 cup unsalted butter plus enough to grease the casserole dish
• 1 1/2 cups sharp cheddar cheese grated
• 1 cup parmesan cheese finely grated, divided use
• 2 cloves garlic finely minced
• 3/4 tsp. dried basil
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 cup Italian style Panko bread crumbs

Instructions

 

• Coat an 8x12” or 9x9-inch glass baking dish with butter or spray with cooking spray.
• Slice zucchini and tomatoes in 1/8-inch slices and place on paper towels.
• Sprinkle with salt.
• Allow vegetables to drain on paper towels for two to three hours if possible.
• In a mixing bowl, measure the cheddar cheese, ½ cup parmesan cheese, basil, garlic, oregano, salt and pepper.
• Stir really well to combine seasonings with cheeses.
• Set aside.
• Spread half of the drained zucchini into bottom of prepared baking dish.
• Sprinkle ¼ of the cheese mixture on top of the zucchini.
• Spread half of the drained tomato slices over top of the zucchini.
• Sprinkle another ¼ of cheese mixture over top of the tomatoes.
• Repeat layering the remaining zucchini, sprinkle with another ¼ of the cheese mixture.
• Then layer the remaining tomato slices.
• Sprinkle the final 1/4 of the cheese mixture over top.
• Sprinkle with the remaining ½ cup Parmesan cheese.
• Meanwhile, in a small skillet over medium heat, melt butter.
• Add onions and sauté until almost transparent—just a few minutes.
• Mix in three quarters of a cup of Panko Italian-style bread crumbs and sauté until all the butter is immersed—a minute or two.
• Sprinkle the onion and Panko bread crumb mixture over the zucchini and tomatoes.
• Lightly cover the casserole dish with aluminum foil.
• Bake at 375° for 45 minutes.
• Remove foil and bake for five minutes more to brown casserole slightly.

Notes

NOTE: If you are adding a top layer of Parmesan cheese on top of the bread crumb layer, keep the casserole covered almost the whole length of cooking time so the Parmesan cheese doesn’t dry out while baking.

 

NOTE: Zucchini and Tomatoes do tend to juice down a lot while baking. To avoid this, slice the tomatoes and zucchini and set out on paper towels. Sprinkle generously with salt. Allow veggies to drain about an hour or two before using in this recipe.

 

Recipe adapted from Women 2 Share.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 322kcalCarbohydrates: 16gProtein: 15gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 63mgSodium: 785mgPotassium: 571mgFiber: 3gSugar: 5gVitamin A: 1625IUVitamin C: 30mgCalcium: 419mgIron: 2mg

Keyword casserole, cheese, side dish, tomatoes, zucchini

Tried this recipe?Let us know how it was!

I served Zucchini and Tomato Parmesan Casserole with Italian Spaghetti Sauce with Meatballs. What a comfort food meal!

The sumptuous flavors of the cheeses really made Zucchini and Tomato Parmesan Casserole stand out. 

This easy-to-prepare casserole will easily serve 8-10 people as a side dish–and much more if you’re serving this for the holidays because everyone usually takes just a small scoop so they can taste everything.

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Zucchini and Tomato Parmesan Casserole

Teresa Ambra

This is a scrumptious company or holiday casserole. It’s made with zucchini and tomatoes layered with cheddar and parmesan cheeses. It’s sprinkled with Italian seasonings and topped with sauteed onions, bread crumbs and parmesan cheese. It’s a terrific way to use up a bumper crop of tomatoes or zucchini, too!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Veggie/Casserole

Cuisine Italian

Servings 6

Calories 322 kcal

Equipment

• 1 8×12" or 9×9" glass baking dish
• 1 sharp knife to cut vegetables
• 1 mixing bowl
• 1 wooden spoon
• 1 skillet

Ingredients

  

1x2x3x

• 3 medium zucchinis washed and sliced (or sliced and quartered)
• 8 large roma tomatoes sliced
• 3 green onions diced
• 1/4 cup unsalted butter plus enough to grease the casserole dish
• 1 1/2 cups sharp cheddar cheese grated
• 1 cup parmesan cheese finely grated, divided use
• 2 cloves garlic finely minced
• 3/4 tsp. dried basil
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 cup Italian style Panko bread crumbs

Instructions

 

• Coat an 8×12” or 9×9-inch glass baking dish with butter or spray with cooking spray.
• Slice zucchini and tomatoes in 1/8-inch slices and place on paper towels.
• Sprinkle with salt.
• Allow vegetables to drain on paper towels for two to three hours if possible.
• In a mixing bowl, measure the cheddar cheese, ½ cup parmesan cheese, basil, garlic, oregano, salt and pepper.
• Stir really well to combine seasonings with cheeses.
• Set aside.
• Spread half of the drained zucchini into bottom of prepared baking dish.
• Sprinkle ¼ of the cheese mixture on top of the zucchini.
• Spread half of the drained tomato slices over top of the zucchini.
• Sprinkle another ¼ of cheese mixture over top of the tomatoes.
• Repeat layering the remaining zucchini, sprinkle with another ¼ of the cheese mixture.
• Then layer the remaining tomato slices.
• Sprinkle the final 1/4 of the cheese mixture over top.
• Sprinkle with the remaining ½ cup Parmesan cheese.
• Meanwhile, in a small skillet over medium heat, melt butter.
• Add onions and sauté until almost transparent—just a few minutes.
• Mix in three quarters of a cup of Panko Italian-style bread crumbs and sauté until all the butter is immersed—a minute or two.
• Sprinkle the onion and Panko bread crumb mixture over the zucchini and tomatoes.
• Lightly cover the casserole dish with aluminum foil.
• Bake at 375° for 45 minutes.
• Remove foil and bake for five minutes more to brown casserole slightly.

Notes

NOTE: If you are adding a top layer of Parmesan cheese on top of the bread crumb layer, keep the casserole covered almost the whole length of cooking time so the Parmesan cheese doesn’t dry out while baking.

 

NOTE: Zucchini and Tomatoes do tend to juice down a lot while baking. To avoid this, slice the tomatoes and zucchini and set out on paper towels. Sprinkle generously with salt. Allow veggies to drain about an hour or two before using in this recipe.

 

Recipe adapted from Women 2 Share.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 322kcalCarbohydrates: 16gProtein: 15gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 63mgSodium: 785mgPotassium: 571mgFiber: 3gSugar: 5gVitamin A: 1625IUVitamin C: 30mgCalcium: 419mgIron: 2mg

Keyword casserole, cheese, side dish, tomatoes, zucchini

Tried this recipe?Let us know how it was!