Zucchini Casserole

This Zucchini Casserole is an easy, side dish recipe 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!

This Zucchini Casserole Recipe is perfect for all those zucchini that you have laying around by the end of summer! Ready in just 30 mins, this casserole recipe will quickly become a favorite in your household!

 

Zucchini Recipe

This casserole recipe is what dreams are made of!  Quick, easy, delicious, and full of flavor!

I love a good side-dish recipe that looks like it took a culinary degree to make, but it’s really just adding some ingredients to a dish and baking.

You just need the RIGHT ingredients and you’re golden!

If you are a zucchini lover like we are, you have to try one of the favorite dessert recipes made with zucchini, too – Zucchini Carrot Bars with Lemon Cream Cheese Frosting. They’re to die for!

With all of the homegrown tomatoes and zucchini around this time of year, they’re just begging to be used in something other than a BLT or bread recipe – not that there’s anything wrong with those two dishes.

But kicking it up a notch or two with clean, fresh flavors is just what you need to accompany the best grilled main dishes in summer!

Ingredients + Variations

• Zucchini –  fresh from the garden is best!
• Tomatoes – again, I would go with garden tomatoes if you have the option. They have the most flavor.
• Mozzarella Cheese – shredded is great for this recipe. Fresh mozzarella would work, too.
• Olive Oil – a good Extra Virgin Olive Oil is perfect.
• Panko Breadcrumbs (or leave out if you want to go low carb or keto)
• Parmesan Cheese – grate your own if you’d like extra nutty flavor.
• Salt & Pepper

 

How To Make Zucchini Casserole

1. First, you will slice your zucchini and tomatoes into 1/2 inch pieces and set aside
2. To a buttered or oiled 8×8 baking dish, add a layer of zucchini and a layer of tomatoes.
3. Drizzle olive oil over your veggie layer. Sprinkle with salt and pepper and mozzarella cheese.
4. Next, add another layer of zucchini and tomatoes and top with olive oil, salt & pepper, and mozzarella cheese.
5. Continue to do this until all of your zucchini is used up.  I usually have 3 to 4 layers.
6. Then, mix your panko breadcrumbs and parmesan cheese together in a bowl and add the crumb mixture to the top of your casserole dish.
7. Cover with aluminum foil and bake at 350 degrees for 30 mins.
8. 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.

What Makes This Casserole Recipe So Easy To Make

I am all about making life easier – and if making a casserole that easier helps cut down on cooking time, then I’m all in!  A lot of recipes call for you to sautee the zucchini first – but this one doesn’t!

I don’t think it cuts down on baking time or adds anything to the dish by doing that first.

So skipping that step and adding the zucchini straight the baking dish will cut down on cooking time (for you) and clean up of another dish.  SCORE!

Tips for Casserole

• Zucchini casserole tastes best eaten fresh from the oven.
• If you want your veggies softer but your topping is browned, loosely place a small square of foil over top to keep it from browning too much.
• Leftovers can be refrigerated for up to 3 days and reheated in a microwave.
• Freezing is not a good idea because zucchini contains so much water, the casserole will come out mushy when it’s thawed.

There you have it!  The EASIEST Zucchini Casserole you’ll ever make!

And I bet it’s the most delicious, too!

What to Serve With Zucchini Casserole

I’m a southern girl at heart, so I love my casserole with:

• Pulled Pork
• Cheese Burgers 
• Pasta Salad
• Cornbread or Biscuits 

It’s the perfect side dish to any grilled summer meal!

 

Try these amazing side dish recipes next!

• Green Bean Casserole
• Sweet Potato Casserole 
• Creamy Mac & Cheese