Description
Savory Mozzarella Zucchini Casserole is a wholesome, veggie-forward bake blending ripe roma tomatoes, tender zucchini, and aromatic Italian spices. Layered with onions, a crisp breadcrumb-parmesan topping, and gooey mozzarella, this casserole delivers a harmonious balance of flavors and textures. Finished with fresh herbs, it’s perfect as a comforting main or hearty side dish for any meal.
Ingredients
- 1 pound roma tomatoes (cut into ¼-inch slices)
- 1 1/2 pounds zucchini (cut into ½-inch slices)
- 1/2 teaspoon Italian spices
- 1 1/2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, as needed
- Chopped fresh parsley and basil for serving
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup grated parmesan cheese
- 2/3 cup grated mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 1/2 tablespoons olive oil in a pan over medium heat.
- Add onions and cook until tender, about 5 minutes. Set aside.
- Slice tomatoes and place on paper towels for 2-3 minutes to draw out excess moisture.
- In a bowl, toss sliced zucchini with Italian seasoning, 1 1/2 tablespoons olive oil, garlic, salt, and pepper.
- Prepare a 2 1/2 quart baking dish or 9 x 13 inch pan.
- Alternate layers of zucchini and tomatoes in stacks and place them on their sides in the prepared dish.
- Cover with foil and bake for 25 minutes.
- In a bowl, combine cooked onions, breadcrumbs, melted butter, parmesan, and mozzarella.
- Remove foil, sprinkle topping evenly over the vegetables.
- Bake uncovered for 20 minutes until vegetables are tender and top is golden brown.
- Sprinkle with chopped fresh parsley and basil. Serve warm.
Notes
For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs. Dairy-free cheese can be used to replace mozzarella and parmesan for a vegan option. Make ahead by assembling the casserole a day in advance and baking before serving. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven for best texture. Excess liquid can be avoided by patting tomatoes dry before layering.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 casserole
- Calories: 170
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 18mg