Zucchini and Tomato Casserole Recipe
When it comes to comfort food packed with fresh flavors, this zucchini and tomato casserole recipe is truly unbeatable. With layers of tender zucchini, juicy tomatoes, and a perfectly crisp topping, it’s a dish that can’t be resisted. Whether you’re a seasoned chef or a kitchen newbie, this recipe is easy to follow and sure to impress your family and friends.
Growing up, my grandmother would always prepare this casserole during the summer months when zucchinis and tomatoes were at their peak. Her kitchen would fill with the mouth-watering aroma of roasting vegetables and melting cheese, a smell that still evokes cherished memories. This recipe has been passed down through generations, and it’s one that I now share with my own children, keeping the tradition alive and creating new memories at our dinner table.
Why You’ll Love This Recipe
From its simplicity to its rich, comforting flavors, there are countless reasons to fall in love with this zucchini and tomato casserole. It’s a one-dish wonder that requires minimal preparation and can easily be adapted to suit your taste preferences. The harmonious blend of fresh vegetables with a cheesy, flavorful crust makes it a wholesome addition to any meal. Whether you’re looking for a crowd-pleaser or a cozy family dinner option, this recipe is a must-try.
Ingredients Notes
This recipe uses a handful of readily available ingredients. Look for firm zucchini and ripe tomatoes at your local farmer’s market for the best results. If you don’t have fresh herbs, dried ones work just fine. And don’t worry about making it gluten-free – simply swap the breadcrumbs for a gluten-free version.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray to ensure easy cleanup later.
Step 2
Slice the zucchini and tomatoes into even rounds, about 1/4 inch thick. This uniformity helps them cook evenly.
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Step 3
Arrange the zucchini and tomato slices in the prepared dish, alternating them to create a visually appealing pattern.
Step 4
In a small bowl, mix breadcrumbs, grated parmesan cheese, and chopped herbs. Sprinkle this mixture evenly over the arranged vegetables for a golden, crispy crust.
Step 5
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown. Allow to cool slightly before serving.
Storage Options
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through, preserving that delicious, crispy topping.
Variations & Substitutions
If you’re catering to different dietary needs, try swapping cheese for a plant-based option to make it vegan. For a Mediterranean twist, add olives and feta cheese. Love spice? Sprinkle some chili flakes into the breadcrumb mixture for a warm kick. Tailor the recipe to your personal taste!
Frequently Asked Questions
Can I prepare this casserole in advance? Yes, this casserole can be assembled the day before. Cover it tightly and store in the refrigerator. When ready to eat, simply bake as directed, although it might need a few extra minutes in the oven to achieve that perfect golden topping.
Is it possible to make this casserole without breadcrumbs? Absolutely! For a lower-carb version, omit the breadcrumbs entirely or use crushed nuts or seeds as an alternative topping. This maintains the crunch without the carbs.
How can I prevent the casserole from becoming too watery? To prevent excess moisture, sprinkle a little salt over the sliced zucchini and tomatoes and let them rest for about 15 minutes. Pat them dry with a paper towel before assembling the casserole to ensure a firm and flavorful dish.
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Zucchini and Tomato Casserole Recipe
Ingredients
Main Ingredients
- 2 cups zucchini sliced
- 1 cup tomatoes diced
- 1 cup cheddar cheese shredded
- 1 tbsp olive oil
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the sliced zucchini and diced tomatoes. Drizzle with olive oil.
- Sprinkle shredded cheddar cheese over the vegetables.
- Bake in the oven for 45 minutes, until the cheese is bubbly and golden.
Notes
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