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Fresh Summer Tomato and Zucchini Casserole

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 7 servings 1x
  • Diet: Vegetarian


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.



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


  1. Preheat oven: Preheat oven to 375°
  2. Whisk the dressing:  Whisk together olive oil, vinegar, garlic, salt, and pepper.
  3. Toss:  Toss dressing with zucchini and tomatoes.
  4. Layer:  Layer zucchini and tomatoes in casserole dish alternating zucchini and tomatoes.
  5. 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)
  6. 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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