Zucchini and Tomato Casserole

This zucchini and tomato casserole is perfect for any occasion. It’s easy to make, healthy, and most importantly – it tastes amazing! You won’t be able to resist this delicious casserole. Serve it at your next party or family gathering, and you’ll be sure to impress your guests.

What Should I Serve This Zucchini Tomato Casserole With?

This casserole is delicious on its own. It is perfect for a light lunch or dinner. If you want this to serve as a complete meal, you will want to serve it with a hearty protein.

If you don't mind serving two casseroles, I find that this pairs great alongside the Italian chicken casserole. The flavors really complement each other. A simple baked or grilled chicken also goes well alongside this. A classic summer picnic meal would include buttermilk fried chicken, but that goes a bit above and beyond.

Other proteins that go well with this include steak, pork chops, pork loin, or even shrimp. If you prefer to keep it a vegetarian meal, you can always serve it alongside spicy mac and cheese casserole or just a simple side salad.

white bowl of tomato and zucchini casserole

Ingredients

2 medium zucchini
2 medium tomatoes
2 teaspoons dried oregano
4 tablespoons olive oil
1 ½ teaspoon salt
1 teaspoon black pepper
2 tablespoons shredded Parmesan
⅓ cup all-purpose flour
2 tablespoons butter

Note: Parmesan is not vegetarian. If you need to stick to a completely vegetarian diet, then I recommend swapping it for Manchego cheese for a similar flavor and texture.

white napkin on gray table topped with zucchini tomatoes and bowls of spices and cheese

Kitchen Tools You May Need

edge of glass baking dish of zucchini and tomato by zucchini slices on gray table

How Do I Make a Zucchini and Tomato Casserole?

Slice the zucchini and tomato into rounds approximately ¼" thick.

hand slicing tomato on round cutting board

Then, preheat the oven to 350°F/180°C. Prepare the baking dish by drizzling ½ of the olive oil onto the pan then top it with ½ of the salt and ½ of the black pepper.

zucchini and tomato in layers in oval glass baking dish

Now, layer the sliced vegetables alternating each until the casserole is filled.

Once the casserole is layered, you will drizzle the top with the remaining olive oil. Then, sprinkle with the rest of the salt, black pepper, and dried oregano.

In a medium bowl, mix together the all-purpose flour, parmesan cheese, and cold butter until it's small crumbs.

Spread this crumble over the top of the casserole in an even layer.

layered vegetables in casserole dish with cheese on top

Bake for 25 to 30 minutes until the vegetables are tender and the top is browned.

zucchini and tomato in casserole dish topped with breadcrumbs and herbs on gray table with zucchini and tomatoes in background

Serve with additional fresh basil over the top!

round white bowl of zucchini casserole on gray table

Frequently Asked Questions

How Do I Slice Zucchini Thin?

For this recipe, you want the tomato and the zucchini to be similar in size. I like them to be between ¼" and ⅓" thick. This makes them thin enough to cook through, but not so thin that they fall apart or get mushy.

The best way to do this is to use a mandolin slicer. This can give you even slices and will be easy to manage to cut both vegetables. However, be careful and use the included guard to protect your hands because a mandolin is very sharp.

Another great option is to use a tomato slicer that has marked lines to cut through and a handle to protect your hand while cutting.

Can I Add Squash to This Zucchini Bake?

Yes, you can add squash to the zucchini bake. Summer squash and zucchini are often interchangeable in a recipe, without making too many seasoning or cooking changes, because they are so similar. If you are using a different squash, you might need to change the cooking times depending on which one you are adding.

A great way to make this just a bit more unique is to layer yellow summer squash, zucchini, a beefsteak tomato, and a yellow or purple heirloom tomato. This layered look is beautiful and packed with flavor.

What Cheese Can I Add To This Bake?

I am making this tomato and zucchini casserole using parmesan. I love adding cheese to casseroles, because who doesn't love cheese? Adding more cheese will make a delicious, creamy casserole. Other cheeses that you can add to this dish included mozzarella, Manchego, fontina, or even gouda. I love a mild cheese to top this, but a nutty cheese can also be a great addition.

What Herbs Can I Add to This Zucchini Tomato Casserole?

This recipe is super simple with just basic salt, black pepper, and dried oregano. If you want to update it a bit, then adding more herbs is a great way to bring up the flavor level.

Herbs that go great with this dish include oregano, basil, thyme, and rosemary. Fresh is always best, but a small number of dried herbs in a dish like this can really impart a lot of flavors.

Additionally, I think you can never go wrong with adding minced garlic to a dish. In this instance, 1 or 2 minced garlic cloves spread over the top before adding the crumble topping is excellent.

image looking down on oval glass baking dish of zucchini and tomato casserole

More Easy Vegetable Side Dishes

Whether you need a vegetarian dish or just a tasty side for an entree, casseroles are a perfect solution to your menu needs. Below are a few others that we love and now will easily fit into your menu plan. Make sure that you bookmark these, print out the recipes, or pin them to a side dish board on Pinterest to make soon.

Yield: 6

Zucchini and Tomato Casserole

This fresh zucchini and tomato casserole is the perfect side dish for any weeknight meal! Loaded with fresh vegetables, it's delicious and nutritious!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 medium zucchini, sliced into ¼" thick pieces
2 medium tomatoes, sliced into ¼" thick pieces
2 teaspoons dried oregano
4 tablespoons olive oil, divided
1 ½ teaspoon salt, divided
1 teaspoon black pepper, divided
2 tablespoons shredded Parmesan
⅓ cup all-purpose flour
2 tablespoons butter (cold)

Instructions

Preheat the oven to 350°F/180°C and then drizzle the bottom of a 10" baking dish with 2 tablespoons olive. Sprinkle this with ½ of the salt and black pepper.
Slice the tomatoes and zucchini into ¼" thick rounds.
Now, layer the sliced tomatoes and zucchini around the baking dish so that they are overlapping.
Next, drizzle the top with the remaining olive oil, then season with the remaining salt and black pepper. Sprinkle with dried oregano.
In a medium bowl, combine the parmesan, flour, and cold butter, until a crumble forms.
Sprinkle this crumble over the top of the vegetables then bake for 25 to 30 minutes, or until the vegetables are cooked through and the top is nicely browned.