Italian Zucchini Casserole is made with fresh zucchini, tomatoes, mozzarella cheese and topped with a crunchy breadcrumb topping. It’s vegetarian.
This is the best Italian Zucchini Casserole! It will remind you of an Italian summer garden on your dinner plate.
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 makes a great side dish but, you could double it and make it as a good vegetarian main dish.
Italian Zucchini Casserole
It’s a great way to use up garden tomatoes and zucchini and is a nutritious vegetarian side dish. Hello Zucchini Tomato Gratin! You’re my favorite way to eat zucchini. You’re kids may even eat this dish!
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I especially like the crispy cheese edges in this casserole. The crunchy Panko gives the seasoned Italian bread crumbs some crunch. The
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.
Recipe Variations
This Zucchini Tomato Gratin 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.
You may also like:
Easy Zucchini Penne Pasta with Shrimp Recipe
Easy Zucchini Air Fryer Fries No Breading Low Carb
Zucchini Lasagna with Ground Beef
See more ITALIAN recipes.
Tomato Zucchini & Mozzarella with Bread Crumb Topping
Ingredients
- 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
Bread Crumb Topping
- 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
Instructions
- First, preheat oven to 400F.
- Next, make bread crumb topping. In a small bowl add: 1/4 cup Italian seasoned bread crumbs, 1/4 cup Panko bread crumbs, 1 tsp extra virgin olive oil and 1/4 tsp garlic powder and stir together until combined.
- Next, oil spray bottom and sides of a 11"x 8" x 3" or similar size casserole baking pan.
- Next, layer in this order: sliced zucchini, tomato, parsley, salt and pepper, cheese, drizzle olive oil and bread crumb topping.
- Then, bake in oven at 400F for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
Christmas, Easter, Italian Recipes, Italian Side Dishes, Side dishes, Summer, Thanksgiving Sides, Vegetarian,
Hi Carol. It sounds like you have a thriving garden. Onions sound great. Thanks for the 5-star rating.
Making this again today! Our garden is producing lots of zucchini. Tomatoes getting close … so have to buy store bought . Great recipe and though I tweaked it a bit by adding onions it’s delicious!
Thanks for sharing!
Yes, it can be frozen.
can you freeze this dish?
You’re welcome Sherry. Glad I can help you with a good dinner suggestion.
I’m going to make this probably w/in the next 2 days. It looks so darn good. I don’t eat a lot of meat & am always looking for new veggie recipes I can have as a meal. Thanks so much for posting this!!
Thanks! I love Panko!
Our markets are brimming with tomatoes and zucchinis at the moment and this looks like the winning recipe to put them to use!
Thanks Jovina.
Thanks Kelly.
What a great recipe to use squash! My allotment is currently overflowing with it! Love the flavors and textures going on here! Happy FF! 🙂
This is such a lovely way to enjoy lovely veggies! I would love to have a serving or two! 😀 Thanks for sharing at Fiesta Friday party!
I have to make more vegetarian meals. It’s my husband who likes meat at every meal.
Looks delicious! I love the panko bread crumbs and the fact that this is vegetarian! Yum!
This looks so tasty. A great way to serve vegetables. 🙂
Looks delicious.