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5 from 1 vote

Zucchini Casserole

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 mins
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, cream cheese, side dish, zucchini
Servings: 4 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

Calories: 283kcal | Carbohydrates: 11g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 320mg | Potassium: 611mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1091IU | Vitamin C: 39mg | Calcium: 256mg | Iron: 1mg