Zucchini Casserole

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Zucchini Casserole is a no-fuss dish that is delicious as a vegetarian entrée or a side dish for any meal.

This recipe is very simple, calling for just three main ingredients, zucchini, tomatoes, and a touch of onion. Adding a crunchy Panko breadcrumb topping with parmesan cheese gives for the perfect finishing touch. Zucchini really is the main star of this dish!

close up of a baked Zucchini Casserole

A Versatile Casserole Recipe

Easy Baked Zucchini has been a go-to side dish for us forever. It’s effortless and so delicious. I wanted to create a zucchini casserole that was light but flavorful and made the veggies the star of the dish (and not loaded down with bread etc).

ingredients to make a Zucchini Casserole


The zucchini for this recipe doesn’t need to be peeled (or salted).  Simply rinse and slice.

I like using Roma tomatoes in this recipe, they add great flavor but hold up well to baking and aren’t watery. You can use any ripe tomato, try to choose one with a similar diameter to the zucchini you’re using.

I love a crisp topping over this casserole. A combination of panko bread crumbs and parmesan cheese is the perfect addition. Fresh herbs are added after baking for lots of flavor.

vegetables on a cutting board with crumbs to make Zucchini Casserole

This baked zucchini casserole goes well with simple summertime fare and makes a nice substitute for a tossed salad. Serve it with grilled chicken breasts, hamburgers, or sausages.

How to Make Zucchini Casserole

  1. Cook onion in olive oil until tender. Toss zucchini with olive oil and seasonings.
  2. Alternate zucchini and tomatoes in a casserole dish (similar to how you would stack a ratatouille). Bake 20-25 minutes.
  3. Prepare topping & sprinkle over top.
  4. Bake until veggies are soft & topping is golden brown!

top view of Zucchini Casserole without crumbs

Tips for Casserole

  • Zucchini casserole tastes best eaten fresh from the oven. Because zucchini is so watery, it really doesn’t take very well to freezing. You’re likely to find it becomes just too mushy to be appetizing.
  • If you want your veggies softer but your topping is browned, loosely place a small square of foil over top to keep it from browning too much.
  • Leftovers can be refrigerated for up to 3 days and reheated in a microwave.

close up of a spoon taking a portion out of a Zucchini Casserole

More Summer Favorites

Did you enjoy this Zucchini Casserole? Be sure to leave a comment and a rating below!

close up of a baked Zucchini Casserole
5 from 15 votes
Review Recipe

Zucchini Casserole

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Holly Nilsson
This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option. 


  • 1 pound Roma tomatoes sliced ¼”
  • 1 ½ pounds zucchini sliced ½”
  • ½ teaspoon Italian seasoning
  • 1 ½ tablespoons olive oil
  • 1 clove garlic minced
  • for serving fresh basil and parsley
  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 1/4 cup bread crumbs
  • 2 tablespoons butter melted
  • ¼ cup fresh parmesan cheese
  • cup shredded mozzarella cheese

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  • Preheat oven to 375°F.
  • Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
  • Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
  • Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
  • Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
  • Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
  • Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
  • Sprinkle with fresh herbs and serve warm.

Recipe Notes

Optional:  Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.
For softer zucchini, cut thinner.
This makes a large dish. This recipe can be halved and baked in a 9x9 casserole dish.

Nutrition Information

Serving: 1cup, Calories: 84, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 103mg, Potassium: 295mg, Fiber: 1g, Sugar: 3g, Vitamin A: 475IU, Vitamin C: 22.6mg, Calcium: 60mg, Iron: 0.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Zucchini Casserole recipe, How to make Zucchini Casserole, squash casserole, zucchini casserole
Course Side Dish
Cuisine American

Got Zucchini?

Zucchini Casserole close up in a casserole dish with a title
Zucchini Casserole in a casserole dish and plated baked dish with writing
Zucchini Casserole with a spoon taking a portion out with writing
close up of Zucchini Casserole and a spoon with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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