Tomato Zucchini Mozzarella Bake with Panko
Tomato Zucchini & Mozzarella with Bread Crumb Topping
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Tomato Zucchini and Mozzarella Bake with Panko
Course: Side Dish
Cuisine: Italian
Keyword: zucchini and tomatoes, zucchini casserole, zucchini tomatoes and cheese
Servings: 4 servings
  • 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
  1. Bread Crumb Topping
  2. Add ingredients to a separate bowl and stir until well combined.
  3. 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.

  4. Bake in a 400F oven for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.