The ultimate summer casserole using the freshest garden bounty. This layered tomato and zucchini casserole is topped with spicy (optional) and buttery parmesan breadcrumbs. This is an easy but flavorful side dish the whole family will love.
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Ruffle edge casserole dish (similar)
Tomato Zucchini Casserole With Buttery Parmesan Breadcrumbs
Summer is all about tomatoes and zucchini, am I right? How many things can we make with tomatoes (everything) and zucchini recipes searches are happening all day. If you aren’t swimming in zucchini and tomatoes from your garden, then hopefully you are swimming in tomatoes and zucchini from your farmers market/local grocery. They are budget friendly this time of year, so load up.
This tomato and zucchini casserole recipe was born out of a desperation for “what to do with all the tomatoes and zucchini”. It’s simple, fast, and uses both ingredients we have in summer abundance. You can make a big batch in a large casserole dish or divide it into two batches and save one for later. I divided into two (to make two meals) and then ate them both in two days, pretty much by myself.
Ruffle Edge Casserole Dish (similar)
INGREDIENTS YOU NEED FOR THIS SUMMER TOMATO AND ZUCCHINI CASSEROLE
Tomato and Zucchini Casserole:
- Fresh Tomatoes: Fresh from the garden, or fresh from your local farmer/grocery.
- Fresh Zucchini: Fresh off the vine, wherever the vine may be.
- Olive Oil: Helps to tenderize the vegetables, also flavor.
- Balsamic Vinegar: Gives a little tang.
- Panko Bread Crumbs: Toasted with butter and crushed red pepper = eat them by the spoonful.
- Butter: BFF’s with the breadcrumbs.
- Crushed Red Pepper: Optional, but makes for the most yum breadcrumbs of 2020.
- Grated Parmesan: So good and toasty.
- Dried or Fresh Parsley: If I had fresh, I would use fresh.
- Salt & Pepper: Flavor town. Optional and delicious: use our Basil Salt instead of regular salt!
Ruffle Edge Casserole Dish (similar)
HOW TO MAKE THIS FRESH FROM THE GARDEN SUMMER CASSEROLE
- Start by tossing the tomatoes and zucchini in olive oil, vinegar, garlic, salt & pepper.
- Arrange them in alternating layers in a casserole dish (see above). Either one large or two small.
- Combine panko, parmesan, butter, crushed red pepper, and parsley in a skillet and toast for a couple of minutes. Spoon it into your mouth, just joking. But actually if you do that (me) there is plenty left over.
- Bake it in the oven on 375° for about 35 minutes, watching for the breadcrumbs to get too browned.
Scroll down for the full Tomato and Zucchini Casserole recipe.
Ruffle Edge Casserole Dish (similar)
THIS TOMATO AND ZUCCHINI CASSEROLE GOES GREAT WITH:
- One Pan Creamy Garlic Chicken Dinner
- Bourbon Peach Iced Tea
- Triple Chocolate Zucchini Bread
- Salad with Cucumber Avocado Ranch Dressing
- Herb Smothered Garlic Butter Salmon
Hey- you’ve made it this far, and now we’re BFF’s. If you make this recipe, I would love for you to give it a star rating below (scroll to the comments). Make sure you follow me on Instagram, Pinterest, and Facebook too!
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Fresh Summer Tomato and Zucchini Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 7 servings 1x
- Diet: Vegetarian
Description
The ultimate summer casserole using the freshest garden bounty. This layered tomato and zucchini casserole is topped with spicy (optional) and buttery parmesan breadcrumbs. This is an easy but flavorful side dish the whole family will love.
Ingredients
2 zucchini, sliced into 1/8” slices
3 medium tomatoes, sliced into 1/8” slices
3 Tbsp olive oil
2 tsp good balsamic vinegar
1 1/2 tsp salt
1/2 tsp pepper
8 cloves garlic, minced
3/4 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
2 Tbsp salted butter
1/4 tsp crushed red pepper (optional)
1 tsp dried parsley
1/2 tsp salt
Instructions
- Preheat oven: Preheat oven to 375°
- Whisk the dressing: Whisk together olive oil, vinegar, garlic, salt, and pepper.
- Toss: Toss dressing with zucchini and tomatoes.
- Layer: Layer zucchini and tomatoes in casserole dish alternating zucchini and tomatoes.
- Toast the breadcrumbs: In a small skillet, melt butter and then add panko breadcrumbs, parmesan cheese, crushed red pepper, dried parsley, and 1/2 tsp salt. (Medium heat 3-4 minutes)
- Bake: Bake uncovered 35-40 minutes watching the breadcrumbs to be sure they don’t overly brown.
- Category: Side Dishes
- Method: Bake
- Cuisine: North American
Keywords: fresh tomato recipes, tomato recipes, recipes for tomatoes, round zucchini recipes, zucchini and tomato recipes, italian zucchini recipes, good zucchini recipes, recipes using zucchini, zucchini recipes, summer recipes,
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