Zucchinni Casserole

READY IN: 55mins
Recipe by redwine

A good way to use up some of those Summer "zukes" that seem to multiply. This has assorted veggies and great fresh herb flavors. Great for potlucks...it's not the usual vegetable side dish. Cheese amounts may be adjusted for those watching fat intake. I have used grated provolone and also smoked gouda in place of mozzarella topping.

Top Review by flexitariancook

My husband gave this a "10" on a scale of 1-10, which says a lot since he has been subjected to numerous vegetarian entrees this summer. I served this with a side salad, and it was a filling dinner. I used prepared bread crumbs instead of fresh, and I used parmesan cheese rather than the "blend," as specified in the recipe. This was a delicious way to use summer farmer's market zucchini, tomato and bell pepper. I will be just as good in the winter with frozen veggies.

Ingredients Nutrition


  1. Saute peppers, mushrooms & onions in butter, adding fresh herbs to wilt. Place in bottom of 13x9 casserole dish. Toss squash with bread crumbs and parmesan/romano cheese blend,adding salt and pepper. Place squash mixture over veggies in dish.Bake at 375 for 20 minutes. Top with sliced tomatoes & return to oven for 10 minutes. Top with mozzarella and return to oven until cheese melts.

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