Zucchini and Tomato Parmesan Casserole
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!
Equipment
- 1 8x12" or 9x9" glass baking dish
- 1 sharp knife to cut vegetables
- 1 mixing bowl
- 1 wooden spoon
- 1 skillet
Ingredients
- 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
Tried this recipe?Let us know how it was!