Zucchini Casserole

5 from 1 vote

This Zucchini Casserole is an easy, side dish that goes with any meal. Zucchini and tomatoes topped with cheese and a crunchy panko/parmesan breadcrumb topping makes for the perfect accompaniment to any meal!

Prep Time10

Cook Time35

Course: Side Dish

Cuisine: American

Keyword: casserole, cream cheese, side dish, zucchini

Servings: people

Calories: 283kcal

Author: Kasey Schwartz

Cost: $10

Ingredients

Casserole

1 1/2 lbs Zucchini
2-3 tomatoes
1 cup mozzarella cheese
1/4 cup olive oil
salt & pepper to taste

Breadcrumb Topping

1/4 cup panko breadcrumbs
1/4 cup parmesan cheese grated

Instructions

Preheat oven to 350 degrees
First, slice your zucchini and tomatoes into 1/2 inch pieces and set aside
To a buttered or oiled 8×8 baking dish, add a layer of zucchini and a layer of tomatoes
Drizzle olive oil over your veggie layer. Sprinkle with salt and pepper and mozzarella cheese.
Next, add another layer of zucchini and tomatoes and top with olive oil, salt & pepper, and mozzarella cheese
Continue to do this until all of your zucchini is used up. I usually have 3 to 4 layers.
Then, mix your panko breadcrumbs and parmesan cheese together in a bowl and add the crumb mixture to the top of your casserole dish
Cover with aluminum foil and bake at 350 degrees for 30 mins
After 30 minutes, check to see if your vegetables are soft with a fork – if so, remove the foil and broil for about 2-3 minutes until the top is golden brown

Nutrition