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    You are in: Home / Recipes / Tomato/Zucchini Casserole Recipe
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    Tomato/Zucchini Casserole

    Tomato/Zucchini Casserole. Photo by Sharon123

    1/6 Photos of Tomato/Zucchini Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins


    Like it or Lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for pot lucks, for gifts at Christmas, for hostess gifts. or make a lovely tomato/zucchini casseroles for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).

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    Units: US | Metric


    1. 1
      Preheat over to 375°F/190°C.
    2. 2
      Combine cheeses, herbs, garlic, (optional salt), black pepper.
    3. 3
      Thinly slice zucchini and tomatoes.
    4. 4
      Butter an 8 inch, square pan.
    5. 5
      Arrange 1/2 the zucchini slices in the pan.
    6. 6
      Sprinkle with 1/4 of the cheese/seasonings mixture.
    7. 7
      Add 1/2 the tomato slices
    8. 8
      Sprinkle again with 1/4 of the cheese/seasonings mixture.
    9. 9
      Add and arrange remainder of the zucchini slices
    10. 10
      Sprinkle again with 1/4 of the cheese/seasonings mixture.
    11. 11
      Top with remaining tomato slices.
    12. 12
      Sprinkle with remaining 1/4 cheese/seasonings mixture.
    13. 13
      In a small skillet melt butter and saute onion until soft.
    14. 14
      Add bread crumbs and stir until the butter is absorbed.
    15. 15
      Spread evenly over casserole.
    16. 16
      Cover loosely and bake in preheated oven for 30 minutes.
    17. 17
      Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.

    Ratings & Reviews:

    • on August 25, 2010


      I had homegrown zucchini that a neighbor had given us, and I didn't want to have zucchini bread out the wazoo, so I thought I'd make something different. I made this last night (we had it for a main dish, with biscuits), and it was really good. I used Panko breadcrumbs, omitted the salt, used a combination of cheddar and mozzarella cheeses instead of Parmesan, and baked it uncovered for 40 minutes. I did that because there was SO much moisture from the veggies that I didn't think it needed any more kept in (by being covered). If I made this again, I would maybe cut the butter a little (maybe by 1 or even 2 Tablespoons). This was a nice change from zucchini bread though. Thanks for posting it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009


      This recipe was just awesome! A great new way to use up the zucchini that is brimming in my garden...along with my fresh tomatoes...I used my fresh basil, added a bit of green onion in the cheese mixture, 1 tsp of italian seasoning and 2 pinches of red pepper flakes...YUMMO!!! Will be making this again next week...all my Labor Day guests enhaled can't talk about the left-overs lol! Thanks for posting such a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2008


      This was very good. It was even great as leftover if not better! I will make this often during the zucchini season! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Tomato/Zucchini Casserole

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.9
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 14.9 g
    Cholesterol 67.4 mg
    Sodium 503.0 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 3.5 g
    Sugars 6.2 g
    Protein 14.9 g

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