This recipe is a close recreation of the casserole shown in your photo: tender zucchini layered with juicy tomatoes, garlic, herbs and a generous golden cheese topping. Similar zucchini-tomato casseroles commonly use Parmesan plus another melting cheese and bake until bubbling and browned.
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Food.com
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Servings: 6
Prep time: 20 minutes
Cook time: 40–50 minutes
Total: about 1 hour
Oven: 375°F / 190°C
Dish: 8 × 8-inch or similar 2-quart casserole
Ingredients
Vegetables
4 medium zucchini, about 700–800 g, thinly sliced
3 medium tomatoes, thinly sliced
8–10 cherry/grape tomatoes, halved, optional for the top
3 cloves garlic, minced
2 tbsp finely chopped onion
2 tbsp fresh parsley or basil, chopped
Cheese topping
1 cup (100–110 g) shredded mozzarella
½ cup (50 g) shredded cheddar
⅓ cup (30–35 g) finely grated Parmesan
½ tsp dried oregano
½ tsp dried Italian seasoning
½ tsp black pepper
½ tsp salt, or to taste
For cooking
2 tbsp olive oil
2 tbsp breadcrumbs or panko, optional
1 tbsp melted butter, optional, for the crispy topping
Pinch of chili flakes, optional
Optional protein: For a heartier main dish, add 300 g cooked minced chicken between the vegetable layers. The photograph appears to have a substantial filling, although the exact ingredients can’t be determined from the image alone.
Detailed Method
1. Prepare the zucchini
Wash and dry the zucchini, then slice into approximately ¼-inch / 6-mm rounds.
Sprinkle lightly with salt and leave for 10 minutes. Pat dry with paper towels.
This is useful because zucchini releases considerable water during baking; similar published casserole recipes specifically note that zucchini and tomatoes can create liquid in the bottom of the dish.
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2. Preheat the oven
Preheat to 375°F / 190°C.
Lightly grease your casserole dish with about 1 tablespoon of olive oil.
3. Make the cheese mixture
Combine:
mozzarella
cheddar
Parmesan
oregano
Italian seasoning
black pepper
chili flakes, if using
Keep about ¼ of the mixture aside for the final topping.
4. Build the casserole
Arrange approximately half the zucchini in the dish.
Add:
half the garlic
half the onion
some tomato slices
a little cheese mixture
fresh herbs
Repeat with the remaining zucchini, tomatoes, garlic, onion and cheese.
If using cooked minced chicken, place it between the vegetable layers.
5. Add the topping
Finish with the remaining cheese.
Arrange halved cherry tomatoes over the top, cut side up.
For a particularly golden crust, combine the breadcrumbs with melted butter and scatter lightly over the cheese.
6. Bake
Cover loosely with foil and bake for 25–30 minutes.
Remove the foil and continue baking for 15–20 minutes, until:
the zucchini is tender,
the tomatoes are soft,
the cheese is bubbling,
and the top is golden brown.
For an extra browned surface, broil/grill for 1–2 minutes, watching carefully.
Published versions use similar temperatures and techniques, including covering the casserole initially and then uncovering it to brown the cheese.
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7. Rest
Remove from the oven and let stand 10 minutes before serving.
This allows excess moisture to settle and makes the casserole easier to portion.
Estimated Nutrition
For 1 of 6 servings, assuming mozzarella, cheddar, Parmesan, olive oil and breadcrumbs without the optional chicken:
Nutrient Approx. per serving
Calories 230–250 kcal
Protein 12–14 g
Carbohydrates 12–15 g
Fiber 3–4 g
Total fat 16–18 g
Saturated fat 7–9 g
Sugar 6–7 g
Sodium 400–550 mg
Calcium 250–300 mg
These are estimates because the amount and type of cheese, salt and oil can substantially change the nutrition. For comparison, published zucchini-tomato casseroles range from about 140 calories per serving for a lighter version to over 300 calories for a cheese-rich version.
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With chicken
If you add 300 g cooked lean minced chicken, expect approximately +70–80 calories and +12–15 g protein per serving, depending on the chicken’s fat content.
Tips for the Best Casserole
Avoid a watery casserole: Salt and drain the zucchini before assembling. You can also roast the zucchini for 8–10 minutes first.
For a very cheesy top: Increase mozzarella to 1½ cups.
For a lighter version: Use part-skim mozzarella, reduce cheddar and omit the butter/breadcrumb topping.
For more flavor: Add basil, oregano, thyme, garlic and a small pinch of chili flakes.
For a crispy top: Use panko rather than regular breadcrumbs and finish briefly under the broiler.
For a low-carb version: Simply omit the breadcrumbs. The vegetables and cheese provide plenty of flavor.
Recipe Q&A
Can I make this ahead?
Yes. Assemble it up to 24 hours ahead, cover and refrigerate. Add roughly 5–10 minutes to the baking time if starting cold.
Why is my casserole watery?
Zucchini and tomatoes naturally contain a lot of water. Salting and patting the zucchini dry, using firm tomatoes, and baking uncovered for the final 15–20 minutes helps.
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Can I use frozen zucchini?
Fresh is preferable. Frozen zucchini releases considerably more water and can make the casserole soft.
Can I substitute the cheese?
Yes. Try mozzarella + Parmesan, cheddar + Parmesan, provolone, feta, goat cheese or a combination. Published recipes use several of these variations.
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Can I add chicken?
Absolutely. Add cooked shredded or minced chicken between the layers. It turns the casserole from primarily a vegetable side dish into a more substantial main course.
Can I make it vegetarian?
Yes—the base recipe is vegetarian.
Is it gluten-free?
Yes if you omit the breadcrumbs or use certified gluten-free breadcrumbs. Cheese, zucchini, tomatoes and the other basic ingredients are naturally gluten-free.
How do I store leftovers?
Refrigerate in a covered container within 2 hours and use within about 3–4 days. Reheat in an oven or air fryer for a better texture than microwaving.
Can I freeze it?
You can, but the zucchini and tomatoes may become softer after thawing. For best texture, freeze individual portions and reheat uncovered in the oven.
What should I serve with it?
It works well alongside grilled chicken, fish, roasted meat, a green salad, crusty bread, or rice. Similar published recipes serve zucchini-tomato casseroles as either side dishes or light meals.
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Can I make it without tomatoes?
Yes. Replace the tomatoes with extra zucchini, roasted red peppers, mushrooms or thinly sliced bell peppers.