Baked Zucchini and Tomato Casserole Recipe | Yummly

Baked Zucchini and Tomato Casserole

Patricia: "I love this recipe!! It’s great when there’s an a…" Read More
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  • 2 zucchini (large, thinly sliced lengthwise)
  • 4 heirloom tomatoes (large, sliced thinly)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
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    NutritionView More

    Sodium23% DV540mg
    Fat4% DV2.5g
    Protein10% DV5g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories80Calories from Fat25
    Total Fat2.5g4%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat25
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Vitamin A20%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Patricia 2 months ago
    I love this recipe!! It’s great when there’s an abundance of fresh summer squash and home grown tomatoes. I even found Gluten free Panko bread crumbs for my family members with dietary restrictions. I have made it numerous times.
    April D. 3 months ago
    Love this dish. Flavorful and juicy, perfect for sopping up with crusty bread.
    vill 4 months ago
    added feta cheese... top notch!
    Lori Miller 5 months ago
    It was ok not sue if worth the effort
    Jklaw86 8 months ago
    This was delish!! Did not think it was going to be hardy enough for a main, but it was. paired it with some french bread. Like to have a vegie meal at least a couple of times a week. this is a winner.
    El Y 8 months ago
    super easy...would zucchini been thinly sliced otherwisr it won't cook.
    Laura Pruchnicki 10 months ago
    Amazing and simple! Pleasantly surprised by the flavor, this will definitely be a staple dish!
    Julie a year ago
    I sauteed some onions and added a layer of onions to add a bit more flavor. This was delicious.
    St. John a year ago
    We loved the wonderful flavors of the tomatoes and zucchini. I used my garden dried oregano which seems to be stronger than store bought and will lesson the amount next time. Otherwise will not change a thing.
    Deborah B. a year ago
    I thought not prepping the zucchini made it too juicy. Other recipes I use either bake the zucchini for a little while to dry them out or "bleed" them with salt first. Old but too juicy for me.
    Brian Brewster a year ago
    this was great. i added cheese, full of flavor wiyh or without
    Laura K. a year ago
    Made this on a whim because I needed to use up some tomato’s It did take longer to bake than stated but tasted fantastic! It’s going to be one I make again!
    K a year ago
    Alright but not very exciting, put hot sauce on to add some zing.
    vonSeggern 2 years ago
    Very good! I had little to no juice at the bottom which was nice! I added mushrooms, purple onions, and another tomato. Served with toasted sour dough. Filling and delightful!
    Jackie W. 2 years ago
    This was flavorful and quite good. I'm not sure if I sliced the tomatoes too thin, but there was a LOT of moisture on the bottom of the pan. I might make it again and make thicker slices and see if that helps.
    Sherrod 2 years ago
    Loved it the breadcrumbs as a topping. Zucchini can be a little strong. Overall I’d add some more salt to the seasoning. Very healthy!
    Karen von Bergen 2 years ago
    Made my own breadcrumbs out of organic sprouted seed bread. Used fresh garlic, needed more! Fresh onions as well, all ingredients organic. Fabulous!!
    brendanelson49 S. 2 years ago
    I added some nutritional yeast to the spice mix, Sliced onion as a 3rd layer veg and, I also added some shredded cheddar to the panko mix. OMG! WINNER! WINNER! NO MEAT DINNER!
    Kady Charman 2 years ago
    I tweaked it and added eggplant, and mushrooms which I pan fried in a bit of butter they way when i added the mushrooms their was a bit of juice to add.
    Kathleen Bell 2 years ago
    It turned out wonderful. I added sliced eggplant and minced fresh garlic, baked an extra 25 min. The aroma and the taste can’t be beat. I will make again. It turned out wonderful. I added eggplant and fresh garlic. Baked 20 min longer. The aroma and taste can’t be beat. I will make again. Thanks.
    Gregory 2 years ago
    it was good. i didnt know if i was supposed to put the seasonings on the tomatoes., so i didnt. i will do that next time. there will definitely be a next time!
    Alanna M. 2 years ago
    Surprisingly tasty for something simple and easy. I cheated and added more cheese between the layers with the spice, but no regrets for the small addition of calories!
    Mary 2 years ago
    I added in spinach and squash and it was delicious!
    Sarah Buchanan 2 years ago
    delicious!! i didnt add bread crumbs . second time making it !
    Devona L. 2 years ago
    This was ok, there was too much spice for me and I had even used less than the recipe called for, also I added Parmesan cheese on every layer. Probably won't make it again.
    Socorro T. 2 years ago
    Very good, wonderful flavor
    Sheldeen Schoberg 3 years ago
    This is really good. Flavours are there and crunchy. I am enjoying it.

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