Tomato and Zucchini Casserole

READY IN: 51mins
Recipe by Lou6566

Wonderful way to use up zucchini. Luscious, with cheese, and creamy with mushroom or celery soup. Sprinkle with crumbled bacon and it's a dish fit for a king.

Top Review by Shanna Bittner-Bore

I really like this recipe, though it can get kinda sloppy. I skipped the peppers because I don't like them. My BF said it looked "gross," but I thought it was very tasty.

Ingredients Nutrition

  • 3 -4 peeled zucchini, sliced 1/2 thick 2 green peppers cut in 1-inch squares 4 large tomatoes, sliced 1/2 thick
  • 2 large onions, sliced 1/2-inch thick
  • 1 teaspoon oregano
  • 12 teaspoon basil
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 14 cup vegetable oil
  • 12-34 cup any shredded cheese (your favorite)
  • 1 (10 1/2 ounce) can cream of celery soup or 1 (10 1/2 ounce) can cream of mushroom soup
  • 14 cup bacon, crumbled


  1. Arrange vegetables in alternate layers in a deep casserole dish. Sprinkle with herbs, salt, pepper to taste.
  2. Pour mushroom or celery soup over top.
  3. Pour oil over top and bake uncovered in a 325°F oven for 35-40 minutes, or till tender.
  4. Top with cheese, and crumbled bacon, and return to oven till cheese melts, about 5 minutes.

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