Zucchini Tomato + Mozzarella Bake

This post may contain affiliate links. Please read our disclosure policy.

This zucchini tomato + mozzarella bake is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a weekend lunch. Made from scratch with fresh ingredients, this dish is a great way to use any extra zucchini and tomatoes you may have on hand.

A baked casserole on a plate topped with browned bread crumbs and oregano leaves.

Fresh garden zucchini and tomatoes become super juicy baked in the oven with melty mozzarella cheese and fresh oregano, under a crispy cover of toasty panko bread crumbs. This is the ultimate late summer side dish and a great way to use up a bunch of zucchini.

Zucchini is such a great summer ingredient and I’ve eaten many Zucchini and Corn Fritters this season and enjoyed dish after dish of my One-Pot Zucchini Pasta but this dish is really something else.

Just 6 or 7 ingredients and you’ll throw together the most flavorful, satisfying, healthy, the most summer feeling side dish.

I love the health benefits of zucchini but it does need a bit of help in the flavor department. Pairing zucchini with juicy ripe tomatoes and fresh earthy oregano creates a great vegetarian side dish.

Plus, everything is better with cheese, I’ll stand by that. And melty, cheese pull-y mozzarella along with the toasty buttery panko bread crumbs, bump up the comfort food factor in this dish.

Ingredients

See the recipe card for exact amounts.

zucchini: I use a huge garden zucchini for this recipe. Smaller zucchini will work better in this recipe because it’ll less seedy and soft in the center. Zucchini has subtle earthy and sweet flavor and a tender texture.
tomatoes: I use Roma tomatoes because they are my favorite. Use your garden tomatoes or whatever tomato you prefer.
mozzarella: Mozzarella has a nice mild flavor and great melty texture and I think it’s perfect for this dish.
fresh oregano: as I always say my oregano grows out of control so I add it wherever I can. Tomatoes and oregano happen to be the best of friends and taste amazing together.
panko: Panko bread crumbs are the perfect contrasting texture for this recipe, bringing a toasty crunch to every bite.
butter: You’ll need a bit of melted butter to mix with the bread crumbs so they become crispy and browned while baking. I use plant-based butter but regular butter will work the same.
Italian Seasoning: I use my favorite Italian seasoning blend, which is my own recipe. Use your favorite!

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.

Variations

Make this vegan by using a plant-based butter like I do and switching the Mozzarella for a plant-based cheese like plant-based Mozzarella or Parmesan style cheese.

A baked casserole in a baking dish topped with browned bread crumbs.

Instructions

Prep Tips

Preheat the oven to 375°F.
Grate mozzarella.

Slice the zucchini.

Slice the tomatoes. A serrated knife can work better if your chef’s knife isn’t sharp enough.

Tomato and zucchini layered in a casserole dish.

Layer the zucchini and tomato in a 9 x 12 baking dish. Season with salt and pepper and sprinkle the fresh oregano evenly.

Tomato and zucchini layered in a casserole dish topped with cheese.

Add half of the grated cheese in an even layer.

Repeat the layering, making sure to season the zucchini and tomato with salt and pepper.

Sprinkle the rest of the cheese in an even layer.

Melted butter is poured into a bowl of bread crumbs.

Pour the melted butter into a bowl with the breadcrumbs, salt, pepper, and Italian Seasoning.

Bread crumbs and butter are stirred together.

Mix well.

An unbaked casserole topped with bread crumbs.

Sprinkle the breadcrumbs over the casserole in an even layer.

Bake until the zucchini is soft and the bread crumbs are crispy and golden brown.

To serve the casserole plate a portion and season with salt and pepper if needed. Add some fresh oregano leaves or even some grated parmesan cheese.

Tips for making a Zucchini Bake

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.

What to serve with Zucchini Tomato Casserole

I like to have this veggie bake just by itself for lunch. For a more filling dinner you can pair it with some Cheesy Bread, Focaccia Bread, or Garlic Bread. Add some more vegetables on the side like a Spinach and Arugula Salad, or Broccoli Crunch Salad.

To serve this zucchini bake as a side dish, pair it with a pasta dish like Lemon Pepper Pasta, Bucatini Bolognese, or my Creamy 5-Ingredient Hummus Pasta.

Or try this dish alongside Mediterranean Couscous or Pesto Couscous.

Looking for more Zucchini Recipes? Try these:

Storage

Store leftovers in the fridge for 3-4 days. Reheat in the microwave or try an air fryer.

FAQs

Can I use something other than zucchini?

Sure, try yellow squash instead.

Can I use different tomatoes?

Yes, I like Roma tomatoes but try your favorite tomatoes.

Can I use different cheese?

Sure, Parmesan cheese would be a good substitution in this recipe. You could also try Asiago, Manchego, Gouda, or Pecorino Romano.

5 from 8 votes