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–+ servings
A baked casserole on a plate topped with browned bread crumbs and oregano leaves.
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5 from 8 votes

Zucchini, Tomato + Mozzarella Bake

This easy comforting casserole only uses 7 ingredients and makes a perfect vegetarian summer side dish or dinner.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish, Side Dish
Cuisine: Canadian, Italian Inspired
Servings: 6 sides
Calories: 170kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2-3 zucchini about 650 grams
  • 4 roma tomatoes about 450 grams
  • 1 ½ cup shredded Mozzarella cheese
  • fresh oregano about 30 leaves, see notes
  • 2 tablespoons butter melted
  • ⅔ cups Panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 375℉ (190℃).
  • Slice the zucchini and tomato. Slice the tomatoes a little thicker because they are softer.
  • Layer the zucchini slices and tomato slices in the baking sheet. You'll do two layers.
  • Season with salt and pepper and half the oregano. Add half of the cheese. Repeat with a second layer.
  • Mix the bread crumbs with the melted butter, salt and pepper, and Italian seasoning. Spread on top of the casserole.
  • Bake for about 25-30 minutes, until the bread crumbs and golden and toasty, and the zucchini is soft. You can check the zucchini for softness with a fork. Serve hot.

Video

Notes

Substitutions
  • zucchini: Have yellow squash? Try that instead.
  • mozzarella: my friend Donna makes a similar dish and uses Parmesan cheese in hers. Try that instead! This zucchini bake was inspired by her dish.
  • oregano: basil would also be great in this dish. You could also use dried oregano or dried basil instead of fresh.
  • Italian seasoning: instead of using Italian seasoning you could use just dried oregano or basil or a combination of them both. You can also skip it entirely.
Tips
  • Cutting the zucchini: Cut the zucchini as evenly as possible whether they are thinner or thicker. This helps ensure they'll cook evenly. You can use a knife or a mandoline (use the guard!).
  • Season: Season both layers of zucchini and tomato slices for the best flavor. I use kosher salt and fresh ground black pepper.
  • Large zucchini: I use a large garden zucchini for this recipe because we are given so many of them, but the smaller zucchini are probably better for this dish. Larger zucchini will have a more seedy and watery inside while store-bought zucchini have a more solid center. With large zucchini, there will be some moisture at the bottom of the pan.
Storage
Store leftovers in the fridge for 3-4 days. Reheat in the microwave or try an air fryer.
Inspired by a dish my friend Donna makes.

Nutrition

Calories: 170kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Fiber: 2g | Sugar: 3g | Calcium: 183mg | Iron: 1mg