This easy zucchini casserole is a savory, satisfying dish that makes the best use of fresh zucchini and tomatoes. It’s healthy, family-friendly, and perfect for a quick weeknight meal or as a delightful side. Plus, it comes together in just over an hour!
Table of Contents
Easy Zucchini Casserole: A Simple Vegetarian Side Dish
Why You’ll Love This Zucchini Casserole
This zucchini casserole shines with layers of tender vegetables topped with a crunchy, cheesy breadcrumb mixture. The blend of fresh oregano and garlic adds aromatic flavors, making each bite a taste sensation. It’s not only a great way to sneak in more veggies but also a hearty dish that appeals to both kids and adults alike.
Ingredients for Easy Zucchini Casserole
- 2 medium zucchini, sliced into 1/4-inch rounds
- 3 medium Roma tomatoes, sliced into 1/4-inch rounds
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon Kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 2 slices sourdough or whole wheat bread, cubed (approximately 1 1/2 cups)
- 2/3 cup freshly grated Parmesan cheese
- 3 tablespoons fresh oregano or thyme leaves
- 3 garlic cloves, roughly chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Food processor or mini chopper
- Measuring spoons and cups
- Sharp knife for slicing vegetables
How to Make Easy Zucchini Casserole
Preparing the Zucchini and Tomatoes
Start by preheating your oven to 400°F (200°C). Take the sliced zucchini and Roma tomatoes and arrange them in overlapping rows within your baking dish. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle a bit of Kosher salt and freshly ground black pepper for flavor.
Making the Cheesy Herb Breadcrumb Topping
Next, combine the cubed bread, Parmesan cheese, fresh herbs, chopped garlic, 1/2 teaspoon of salt, and red pepper flakes (if you like a kick) in a food processor. Pulse until the mixture resembles coarse crumbs. This adds a delightful crunch to your casserole.
Assembling and Baking the Casserole
Transfer the breadcrumb mixture to a bowl. Toss it with the remaining 1 1/2 tablespoons of olive oil and some additional black pepper. Then, scatter this mixture evenly over the arranged zucchini and tomatoes. Bake in the preheated oven for 30 to 35 minutes, until the zucchini is tender and the breadcrumbs are golden brown. Allow the casserole to cool for 5 minutes before serving to enhance those flavors.
Tips for the Best Zucchini Casserole
Ingredient Substitutions
If you can’t find Roma tomatoes, any plum tomato variety works beautifully. For a gluten-free option, try using gluten-free bread in place of sourdough or whole wheat.
Serving Suggestions
This easy zucchini casserole pairs perfectly with grilled chicken or fish. It also makes a fantastic side dish for gatherings or holiday meals, bringing color and nutrition to the table.
Storing and Reheating Leftovers
To store leftovers, simply cover the casserole with plastic wrap or aluminum foil and refrigerate for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also enjoy it cold as a refreshing side!
FAQs
What ingredients do I need for easy zucchini casserole?
You will need zucchini, Roma tomatoes, olive oil, salt, pepper, bread, Parmesan cheese, herbs, and garlic.
How do I make easy zucchini casserole step by step?
Slice the zucchini and tomatoes, layer them, prepare the breadcrumb topping, assemble, and bake.
Can I make easy zucchini casserole ahead of time?
Yes, you can prepare it in advance and bake it when you are ready to serve.
How should I store leftover easy zucchini casserole?
Store it in the fridge covered for up to three days and reheat in the oven before serving.
Related Recipes to try
- Blueberry Strawberry French Toast Casserole
- Turkey Burger Casserole
- Ground Turkey Casserole
- Turkey Taco Casserole
Conclusion
This easy zucchini casserole is a wonderful way to enjoy fresh vegetables in a comforting dish. It stands out for its simplicity and versatility. For more culinary inspiration, visit our Pinterest page for countless other delightful recipes.
Easy Zucchini Casserole: A Deliciously Simple Delight
Equipment
- 9×13-inch baking dish
- food processor or mini chopper
Ingredients
- 2 medium zucchini sliced into 1/4-inch rounds
- 3 medium Roma tomatoes sliced into 1/4-inch rounds
- 3 ½ tablespoons extra-virgin olive oil divided
- ½ teaspoon Kosher salt plus additional for seasoning
- Freshly ground black pepper
- 2 slices sourdough or whole wheat bread cubed (approximately 1 1/2 cups)
- ⅔ cup freshly grated Parmesan cheese
- 3 tablespoons fresh oregano or thyme leaves
- 3 cloves garlic roughly chopped
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the sliced zucchini and tomatoes in overlapping rows in a 9×13-inch baking dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- In a food processor, combine the cubed bread, Parmesan cheese, herbs, garlic, 1/2 teaspoon salt, and optional red pepper flakes. Pulse until the mixture forms coarse crumbs.
- Transfer the crumb mixture to a bowl. Toss with the remaining 1 1/2 tablespoons of olive oil and pepper, then scatter this mixture evenly over the vegetables in the baking dish.
- Bake for 30 to 35 minutes, or until the zucchini is tender and the breadcrumbs are golden brown. Let the casserole cool for 5 minutes before serving.