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Zucchini Tomato + Mozzarella Bake

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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.
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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.

Ingredients for a zucchini, tomato, and mozzarella casserole on a white marble counter.
  • 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.

A knife slices zucchini.
  1. Slice the zucchini.
A knife slices a tomato.
  1. 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.
  1. 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.
  1. Add half of the grated cheese in an even layer.
Tomato and zucchini layered in a casserole dish.
  1. Repeat the layering, making sure to season the zucchini and tomato with salt and pepper.
Tomato and zucchini layered in a casserole dish topped with cheese.
  1. Sprinkle the rest of the cheese in an even layer.
Melted butter is poured into a bowl of bread crumbs.
  1. Pour the melted butter into a bowl with the breadcrumbs, salt, pepper, and Italian Seasoning.
Bread crumbs and butter are stirred together.
  1. Mix well.
An unbaked casserole topped with bread crumbs.
  1. Sprinkle the breadcrumbs over the casserole in an even layer.
A baked casserole in a baking dish topped with browned bread crumbs.
  1. 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.

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

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.

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

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.

Recipe

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

Zucchini, Tomato + Mozzarella Bake

author : Jacqueline Piper
5 from 8 votes
This easy comforting casserole only uses 7 ingredients and makes a perfect vegetarian summer side dish or dinner.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 sides

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 bread crumbs
  • 1 teaspoon Italian seasoning
  • salt and pepper (to taste)

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: 170kcalCarbohydrates: 10gProtein: 9gFat: 11gFiber: 2gSugar: 3gCalcium: 183mgIron: 1mg

Nutrition Disclaimer

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.
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A baked casserole on a plate topped with browned bread crumbs and oregano leaves with text title for Pinterest.

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Comments

    5 from 8 votes (5 ratings without comment)

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  1. Maggie Mae says

    Haven't tried this yet,plan is to make it this evening. Sounds so easy for something that looks so delicious.

    Reply

    • Jacqueline Piper says

      Let me know how you like it! Thanks for commenting 🙂

      Reply

  2. Mary Hemphill says

    Absolutely delicious! My husband found it extremely flavorful. He loves meat and potatoes. This recipe was enjoyed by all of us! I cut the recipe in half using an 8x8 buttered baking dish. 2 small zucchini and one beautiful ripe medium tomato along with fresh crumbled mozzarella cheese. Everything else was per recipe ingredients... This was easy, flavorful, and delicious. Thank you for a great recipe. Will definitely make again!

    Reply

    • Jacqueline Piper says

      Hi Mary,
      I'm glad you enjoyed this recipe! Thanks for the notes, this will help someone else who wants to use an 8x8 pan too. 🙂

      Jacqueline

      Reply