Tomato Zucchini Casserole from

Tomato Zucchini Casserole from

This casserole received a four and a half star rating from and a five star rating from the co-worker that gave it to me.  Great recipe for anyone that has an abundance of zucchini and tomatoes from the garden.


1 ½ cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs


  1. Preheat oven to 375 degrees F.  Prepare a 9 x 9 inch baking pan with cooking spray.
  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic.  Season with salt and pepper, and set aside.
  3. Arrange half of the zucchini slices in the pan.  Sprinkle ¼ of the cheese and herb mixture on top.  Arrange half of the tomatoes, and top with another ¼ of the cheese mixture.  Repeat layers.
  4. Melt butter in a skillet over medium heat.  Stir in onions, and cook until soft and translucent.  Stir in breadcrumbs: cook until they have absorbed the butter.  Sprinkle on top of casserole.
  5. Cover loosely with foil, and bake in a preheated oven for 25 minutes.  Remove foil and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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