Tomato Zucchini Mozzarella Bake with Panko
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Tomato Zucchini & Mozzarella with Bread Crumb Topping

Tomato Zucchini and Mozzarella Bake with Panko
Course Side Dish
Cuisine Italian
Keyword zucchini and tomatoes, zucchini casserole, zucchini tomatoes and cheese
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Author Joanne Schweitzer


  • 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


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg