Cheesy Tomato and Zucchini Casserole Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup shredded Italian blend cheese
  • ¼ cup shredded parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 zucchini squash, sliced into ¼ inch-thick rounds
  • 2 tomatoes, sliced into ¼ inch-thick rounds
  • ½ cup panko breadcrumbs
  • 2 tablespoons salted butter, melted
Directions
  1. Preheat the oven to 375 F and grease a 9-inch round baking dish with olive oil. Set aside.
  2. In a small bowl, mix the cheeses, Italian seasoning, ½ teaspoon salt, and pepper, then set aside.
  3. Place the zucchini slices in a single layer on the bottom of the prepared pan, then sprinkle a quarter of the cheese mixture on top. Top with a single layer of tomato slices and another quarter of the cheese mixture.
  4. Repeat the zucchini and tomato layers, ending with the rest of the cheese mixture.
  5. In a small bowl, mix together the breadcrumbs and remaining ½ teaspoon salt. Sprinkle the mixture over the final cheese layer and drizzle with melted butter.
  6. Cover the dish with foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 15 minutes or until the vegetables are tender and the top is golden. Broil the dish for 2 more minutes, if desired, then remove from the oven.
  8. Let casserole rest for 5 minutes before slicing and serving.