This easy Cheesy Tomato Zucchini Casserole Recipe is perfect for all those zucchini that you have laying around by the end of summer! Layer it with tomatoes, melty mozzarella, and a crispy panko and parmesan topping and you’ve got a winning side dish. Ready in just 30 mins, this casserole recipe will quickly become a favorite in your household!
When it comes to a simple casserole recipe, this is the one to make! Everyone will love the flavor of this easy cheesy zucchini casserole!
A Crowd-Pleasing Zucchini Recipe
This casserole recipe is what dreams are made of! Quick, easy, delicious, and full of flavor!
Now, a lot of people who aren’t fans of zucchini complain about its lack of flavor, but this Cheesy Tomato Zucchini Casserole recipe takes care of that by pairing it with sweet summer tomatoes, cheese, and a savory panko topping.
(If you’re 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!)
When you have zucchini, there are so many ways to use it!
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. (My Sautéed Zucchini and Tomatoes has a lot of the same flavors as this casserole in a quicker package.)
But kicking it up a notch or two with crispy panko and cheese is just what you need to accompany the best grilled main dishes in summer!
Ingredients + Variations
- Zucchini – Fresh from the garden is best! You can also use yellow summer squash or a combination of the two.
- 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, but fresh mozzarella would work, too. You can really change up the cheese flavors as well to change up the taste.
- Olive Oil – A good Extra Virgin Olive Oil is perfect. Coconut oil would work as well.
- Panko Breadcrumbs – Leave out if you want to go low carb or keto, or substitute crushed pork rinds.
- Parmesan Cheese – Grate your own if you’d like extra nutty flavor.
- Salt & Pepper – To your liking.
How To Make Cheesy Tomato Zucchini Casserole
1. Prep the Veggies
First, slice your zucchini and tomatoes into 1/2-inch pieces and set them aside. Be sure to clean them well first and slice them thin and evenly so that they cook at the same pace.
2. Assemble the Casserole
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.
3. Bake the Casserole
Cover with aluminum foil and bake at 350 degrees for 30 mins. After 30 minutes, use a fork to check if your vegetables are tender—if so, remove the foil and broil for about 2-3 minutes until the top is golden brown.
What Makes This Zucchini Casserole Recipe So Easy To Make
I am all about making life easier—and if making a casserole easier helps cut down on cooking time, then I’m all in! A lot of recipes call for you to sauté 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 to the baking dish will cut down on cooking time (for you) and clean up of another dish. SCORE!
Tips for Making Casserole with Zucchini
- 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, that 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!
Is it better to freeze casseroles cooked or uncooked?
It’s better to freeze casseroles that are not cooked and then unthaw them and bake them fresh. However, that being said, I don’t recommend freezing this casserole recipe. It’s best served fresh.
How do you keep squash casserole from getting watery?
Oof, no one likes a soggy casserole, right? I’ve found that this recipe doesn’t get too watery as long as you eat it right away. As it sits, that’s when the veggies will start to release their juices.
Alternatively, after you cut the zucchini, you can sprinkle it with salt and leave it on paper towels for about 20 minutes so the salt can draw out the liquid. Rinse the salt off, then pat dry before moving on to the next step of the recipe.
What should I serve with Cheesy Tomato Zucchini Casserole?
I’m a southern girl at heart, so I love my casserole with:
It’s the perfect side dish for any grilled summer meal! You can even eat it as a lighter main entree, too! Totally up to you and your cravings.
More Simple Side Dishes to Try
Try these amazing side dish recipes next!
- Green Bean Casserole
- Sweet Potato Casserole
- Creamy Mac & Cheese
- Easy 5-Ingredient Corn Casserole
- Broccoli Casserole
- Cauliflower Casserole
- Cornbread Dressing
- 1 1/2 lbs Zucchini
- 2-3 tomatoes
- 1 cup mozzarella cheese
- 1/4 cup olive oil
- salt & pepper to taste
- 1/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese grated
- 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