Community Pick
Zucchini Tomato Casserole
"Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful."
photo by cmgeier34
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Yields:
-
1 9x13-inch casserole
ingredients
- 1 lb zucchini, 1/4-inch slices
- 3 tomatoes, thinly sliced
- 1 onion, thinly sliced
- parmesan cheese
- salt and pepper
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
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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!! -
Great recipe, I added some grated skim milk mozzerella, melted on top and made it main course Thanks Jess 96 -
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! -
We also liked this vegetable dish, very easy to make and tasty too. I used a mixture of Parmesan and cheddar for the topping. -
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!
see 35 more reviews
Tweaks
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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! -
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. -
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!!!!!! -
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
Caryn
Hoover, AL
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.
