Zucchini Tomato Casserole

"Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful."
 
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photo by cmgeier34 photo by cmgeier34
photo by cmgeier34
photo by Megan from Chicago photo by Megan from Chicago
photo by Megan from Chicago photo by Megan from Chicago
photo by Barb G. photo by Barb G.
Ready In:
1hr 5mins
Ingredients:
5
Yields:
1 9x13-inch casserole
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
  • Butter a 9x13-inch casserole dish.
  • Cover the bottom of the casserole dish with sliced tomatoes.
  • Layer zucchini and onions.
  • Season with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Repeat layers.
  • Top off the casserole with lots of parmesan cheese.
  • Bake uncovered for 45 minutes.

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Reviews

  1. This was really delicious and so simple to make, and was a good change from the regular yellow squash casserole we always have. I prepared this casserole a little different - instead of adding fresh sliced tomatoes (there weren't any good ones in the grocery store), I added a 15 oz can of diced seasoned tomatoes. I melted the butter in the dish first, added the cooked zuchini, the sliced onions, salt & pepper, and then poured the tomatoes over, and sprinkled with parmesan cheese. Very good!!
     
  2. Great recipe, I added some grated skim milk mozzerella, melted on top and made it main course Thanks Jess 96
     
  3. We enjoyed this very much, even the kids who won't eat green "things" or onions. Next time I would cut the tomatoes and onions in half as they were sort of difficult to eat. I also added a little granulated garlic to each layer and used pecorino romano cheese. This is definitely a keeper!
     
  4. We also liked this vegetable dish, very easy to make and tasty too. I used a mixture of Parmesan and cheddar for the topping.
     
  5. I can't imagine anyone preparing this marvelous casserole and not rating it a 5-star "keeper". Stated simply, it is delicious and easy to make. I modified it slightly, using 1.5 pounds of zucchini (3 zucchinis), substituting garlic salt for conventional sea salt, and addiding a sprinkling of "Italian Seasoning" [made up of marjoram, thyme, rosemary, savory, sage, oregano and basil] to each layer. Finally, let me emphasize Caryn's admonition "Top off . . . with lots of parmesan cheese. The more the better!
     
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Tweaks

  1. This was delicious! I followed the advice of the reviewer Paulette and used canned tomatoes since I didn't have any fresh, and used asagio cheese instead of Parmesan. Easy, simple and oh so good!
     
  2. This was excellent. I made some changes since we were having a Cuban theme meal. I used a package of Mexican shredded 4 cheese in place of the parmesan and instead of the fresh tomatoes, I used a can of organic diced fire roasted tomatoes. I also used a mix of yellow squash and zucchini which I steamed for a few minutes rather than boiling. This one goes in the "Family Favorites" file. Thanks for posting Caryn.
     
  3. Yummy yummy yummy...I hosted Christmas for the first time this year, and this was a great dish to compliment everything that I made, as well as anything that was brought by a guest. I come from an Chicago Italian family, so along with the "traditional" meal...turkey, stuffing, etc... we also had a BIG pan of mom's lasagna--homemade noodles and all, and a big pot of Mr. Beef's Italian beef for sandwiches... this went just as quickly and complimented everything we had on the menu. Prep is quick and easy, I didn't find too many good looking zuke's at the store, so I subbed yellow squash for half the zucchini. I cut them into slices the night before and sprinkled it with a little lemon juice...wrapped it in tinfoil and kept that and the sliced onions in the fridge until I was ready to bake it the next day--all it took was a few minutes to slice the tomatoes and create the layers (I stuck with parm. cheese...but I got the good stuff from down in Little Italy...none of that fake shaker can stuff) and it was ready to go!!! I give it two enthusiastic thumbs up...thanks for the help!!!!!!
     
  4. I can't imagine anyone preparing this marvelous casserole and not rating it a 5-star "keeper". Stated simply, it is delicious and easy to make. I modified it slightly, using 1.5 pounds of zucchini (3 zucchinis), substituting garlic salt for conventional sea salt, and addiding a sprinkling of "Italian Seasoning" [made up of marjoram, thyme, rosemary, savory, sage, oregano and basil] to each layer. Finally, let me emphasize Caryn's admonition "Top off . . . with lots of parmesan cheese. The more the better!
     

RECIPE SUBMITTED BY

I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002. This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.
 
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