This Tomato Zucchini Mozzarella Bake with Panko will remind you of an Italian summer garden. It is a mini casserole layered with zucchini, tomatoes, fresh parsley, mozzarella cheese, EVOO, and flavored Panko bread crumb topping! The crispy, cheesy edges are yummy and the Panko bread crumb topping is crunchy and delicious. It’s a great way to use up garden tomatoes and zucchini and is a nutritious vegetarian side dish.
*Disclaimer: This post contains affiliate links which means, if you make a purchase, I’ll receive a small commission for my work but, you pay the same price.
I especially like the crispy cheese edges in this casserole. The crunchy Panko gives the seasoned Italian bread crumbs some crunch. The EVOO flavors the tomatoes and zucchini nicely. This recipe will give you perfectly cooked zucchini, not mushy.
Also, I use Panko mixed with seasoned Italian bread crumbs in my chicken cutlets. I just love the crunchy texture. It’s so yummy!
Now that our garden tomatoes are coming in daily, I’m trying to come up with recipes to use with them such as Tuscan Green Bean Panzanella Salad with Red Wine Vinegar. It’s also a nice Italian dish.
How to Make Tomato Zucchini Mozzarella Bake with Panko
The full recipe is at the bottom of this post.
In a casserole dish, layer zucchini slices, tomato chunks, fresh parsley, EVOO, salt and pepper. Then add shredded Mozzarella cheese. The bread crumb topping is a mixture of Progresso Italian Style bread crumbs, crunchy Panko Japanese style bread crumbs, garlic powder and a bit of EVOO.
Bake the casserole dish in a 400F degree oven for 30 min covered with foil and then remove the foil and let it bake another ten minutes so the bread crumb topping can brown and the zucchini softens.
This Tomato Zucchini Mozzarella Bake with Panko recipe can be doubled or tripled to make it a main dish. Add some cooked chicken or Penne pasta to make it more filling. Add some eggplant. Use cherry tomatoes. Use Fontina or Provolone cheese.
When you need a quick prep vegetable side dish to use up zucchini you found in your fridge or from your garden, this Tomato Zucchini Mozzarella Bake with Panko will give you flavor you can’t get from a boring vegetable freezer steam bag. With crispy cheese edges and a crunchy yummy bread crumb topping, even your kids will ask for more.
I also took this recipe to Meal Plan Monday #75
Tomato Zucchini and Mozzarella Bake with Panko
- 2 zucchini, sliced into 1/2 inch round pieces
- 1 large tomato, cut into 1 inch cubes
- 1 cup shredded mozzarella cheese
- 2 tbsp of fresh parsley
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/4 cup of Italian bread crumbs
- 1/4 cup Panko, Japanese Style bread crumbs
- 1/4 tsp of garlic powder
- 1 tsp of extra virgin olive oil
- Bread Crumb Topping
- Add ingredients to a separate bowl and stir until well combined.
- In a 11"x 8" x 3" or similar size casserole baking pan, layer in this order:
- spray with cooking oil, zucchini, tomato, parsley, salt and pepper, cheese, bread crumb topping.
- Bake in a 400F oven for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.