The perfect mix of fresh and cozy, this zucchini casserole recipe combines garden fresh zucchini and juicy tomatoes under a golden, cheesy panko topping. It’s a veggie-forward meal or side dish!

close up of a baked Zucchini Casserole

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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

Ingredients

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

TOMATOES
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.

TOPPING
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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
close up of a baked Zucchini Casserole
4.96 from 45 votes
Author Holly Nilsson

Zucchini Casserole

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

Ingredients  

  • 1 pound Roma tomatoes sliced ¼” thick
  • 1 ½ pounds zucchini sliced ½” thick
  • ½ teaspoon Italian seasoning
  • 1 ½ tablespoons olive oil
  • 1 clove garlic minced
  • salt and pepper to taste
  • chopped fresh parsley and basil, for serving

Topping

  • 1 tablespoon olive oil
  • ½ onion finely chopped
  • ¼ cup bread crumbs
  • 2 tablespoons melted butter
  • ¼ cup shredded Parmesan cheese
  • ⅔ cup shredded mozzarella cheese

Instructions 

  • Preheat oven to 375°F.
  • For the topping, cook onion in olive oil until tender, about 5 minutes. Set aside.
  • Slice tomatoes and place on paper towels to absorb liquid, about 2 to 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 9×13 pan. Cover with foil and bake 25 minutes.
  • Meanwhile, combine all topping ingredients in a small bowl, including the onions from above, and mix well.
  • Remove foil from casserole and top with the topping mixture. Bake uncovered for an additional 20 minutes or until zucchini is tender.
  • Sprinkle with fresh herbs and serve warm.

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 9×9 casserole dish.
4.96 from 45 votes

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.

Course Side Dish
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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4.96 from 45 votes (31 ratings without comment)

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Comments

  1. I added tomato sauce on the bottom as suggested. Absolutely delicious! It did take double the time to cook though but I like my zucchini soft.5 stars

    Reply