Zucchini Casserole

READY IN: 1hr 5mins
Recipe by Caryn

Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful.

Top Review by Paulette

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!!

Ingredients Nutrition


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

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