The flavor of two popular summer vegetables is highlighted in this straightforward zucchini and tomato dish. It complements grilled meats and poultry perfectly.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups grated Cheddar cheese
- ⅓ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- 2 medium zucchinis, thinly sliced
- 5 plum tomatoes, thinly sliced
- ¼ cup butter
- 2 tablespoons finely chopped onion
- ¾ cup fine bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
- Combine Cheddar, Parmesan, garlic, oregano, and basil in a large bowl. Season with salt and pepper, and set aside.
- Arrange 1/2 of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange 1/2 of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in bread crumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake until the top is crusty and vegetables are tender, about 20 minutes.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 20 g |
| Sodium | 954 mg |
| Sugars | 6 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I made it slightly different. I fried ground beef and drained it in a bowl, and saved the drippings until the fat harden at the top in the fridge. I can use the for soup stock another day just throw away the fat. I use garlic, onion, parsley, sage, rosemary, thyme, oregano, and basil. I also sautéed that with celery, mushrooms, fennel bulb, and little ginger, and, turmeric. I cut the tomatoes and zucchini as directed in the direction, layered it one zucchini slice, one tomato slice and ground meat in-between, and I did that until it was all used up. I put the sautéed stuff on top of the zucchini and meat spreading evenly, then I put pecorino cheese over it and sliced goat cheese over it. then I used olive oil for the bread crumbs with parsley for color, and spread that all over the top. Baked it like the directions said. Let it cool and man did we eat. I have left overs for the week end. It was a long process because I used fresh herbs that I had to pick and clean, and I added a lot that was not in the recipe. It was excellent for all the work and time that went into it. I cook the old Sicilian way. I just needed a little guidance along the way.
Very good! I love vegetables, so I love finding a rich way to serve them. Yes to drain the tomatoes. I didn’t have bread for breadcrumbs, so I crumbled cornchips. I used fresh herbs – basil and rosemary. I like rosemary better than oregano, personal preference. This is good stuff. I can see tweaking it next time with more herbs and red pepper flakes.
I made this recipe twice. Two picky eaters in my family and they loved it. The second time I had to substitute Parmesan/ Asiago blend and halved cherry tomatoes. Tasted just as good as the first time. If you stick to the basics you can’t go wrong. Great recipe!
Searched for a recipe to use tomatoes and zucchini given to me by people with an abundance; so glad I chose this one! Simple to make and with ingredients I had on hand, it was perfect. I made minor adjustments – mozzarella instead of cheddar, panko instead of bread crumbs. As suggested by others, I let the tomatoes drain in a colander after slicing; had no issue with soupiness. Served it when our daughter’s family was here; we all agree it’s a keeper!
I took advise from others, drained sliced tomatoes on paper towel prior to assembly. I used saltine crackers for my bread crumbs, I layered crackers on the bottom of my baking dish & sprinkled a little dry oatmeal to absorb any excess water. I omitted the basil & oregano as I didn’t want the “Pizza” taste others talked about. I used season salt and a dash of dry minced onions. Everyone loves it. No left overs. I had one med/lg zucchini and it was perfect. I will double the recipe next time. It was so delicious!
I really love this recipe and it’s been made regularly with occasional tweaks. Like many others I use paper towels to remove the excess water from the tomato and courgette. I’m also a fan of parmesan so I add it between the layers as well as the topping. Sometimes I’ll add chopped bacon but otherwise it makes a great side dish or even a meal on its own
I only had one zucchini and about 3 tomatoes so I made a smaller casserole and it was the bomb!! Will definitely make this often!! So yummy!!
This dish was aromatic and very delicious. We decided to “tweak” the recipe a bit by adding 1/4 lb hamburger (personal preference). Also, we drained the tomatoes on paper towels as an added precaution in case it released more juices. Definitely one of our new favorites.
Amazing flavour and easy to make
This was delicious! I followed the advice from others to drain the tomatoes on paper towels, and also didn’t use the bread crumbs, but instead, added sauteed mushrooms once I removed the foil. I served it with grilled chicken and a savory zucchini bread that I had recently made. This recipe is a keeper!
Needs more cheese. Mushrooms would be good with it. Better as a side dish than main course. My family prefers chunks over slices, so I would do that differently. I added green peppers to the onion mix and served it on the side, because I have picky eaters, but that was AMAZING!
It was great! I tweaked it a little and layered bottom of dish with sauteed spinach with garlic, evoo, & salt. Then in between each layer of tomato & zucchini i combined panko, evoo, parm cheese, s &p. Put a lottle fresh mozzarella on top. Heated til brown. Was delicious
This turned out great. My mom had a very similar one, but I prefer this with the addition of cheddar cheese.
I made this recipe today and it is a keeper! Good. The only changes I made were using whatever cheese I had on hand (some cheddar, havarti with jalapeno, assagio) and mixed that with the parmeasan. I also left out the oregano as I personally do not like that spice on anything. I used less butter than called for and added a drizzle of olive oil instead when toasting my homemade breadcrumbs. That’s it! I loved this!
Made as directed so easy
Super easy. Delicious way to use the plentiful zuch & tomatoes from our garden. I also put cherry tomatoes at the bottom of the olive oil greased backing dish for a pop of flavor.
I made this exactly as directed, the only exception being I drained the tomatoes on paper towels-any seasoned cook would. This was excellent! Did it taste like pizza as many claim? No (what kind of pizza are you people eating!??) Was it superb? Yep! I used tomato and zucchini fresh from my garden-YUM!
This is a great recipe using zucchini. Made this dish for 2 people, using only 1 med zucchini, 1 1/2 tomatoes, layered onion instead of sauteing with the butter and bread crumbs. It was not too soupy as some have said but even if it was it needs the juice to cook the veggies. Love it….will make again and again making variations as I go.
Absolutely delicious! I used mozzarella instead of cheddar and I salted the zucchini in a colander for 20 minutes, rinsed and dried it before layering it. Also let the Tomato slices rest on paper towels prior to assembly. I didn’t use the breadcrumbs just because we’re not huge fans of breadcrumb topping. 2 of us finished the 9×9 inch pan. Served it along side bbq shrimp kabobs and rice pilaf This recipe is a keeper!!
Delish! Loved the flavors! I took the advice of a reviewer and added fresh sliced mushrooms. The breaded topping I used seasoned bread crumbs, and fresh oregano, basil, and some thyme. I didn’t put onions in it, but put crispy onions on top. It is a GREAT side dish! Wish I would have taken a photo, but it was gone before I could!
Delicious