Friday, October 12, 2012

Baked Zucchini and Tomato Casserole

Okay, I know zucchini season is almost over-- or it's done, but I had to share this recipe.  I found zucchinis in the bottom of my fridge and scrambled to make something to use them before they went bad!  I did a quick search, found this recipe from LaaLoosh, and adapted it slightly.

It was a wonderful meal.  It can be a main dish and filling or a side dish too.  Very versatile, simple, but oh so delicious!

Baked Zucchini and Tomato Casserole

2 medium zucchini, peeled and sliced lengthwise
2 medium summer squash, peeled and sliced lengthwise
4 large plum tomatoes, sliced thinly
1/2 cup Italiuan style breadcrumbs
1/4 to 1/2 cup grated parmesan cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper

Preheat oven to 375 degrees, and spray 13 x 11 cooking dish with cooking spray.  In a small bowl, combine basil, oregano, garlic powder, salt and pepper.

In the cooking dish, place a layer of zucchini/squash along the bottom of the pan.  Evenly sprinkle seasoning mix and then add a layer of tomatoes.  Repeat until there are no zucchini/squash and tomatoes left.

Cover and bake for 25 minutes.  Top casserole with cheese and breadcrumbs, and lightly spray top of casserole with cooking spray.  Bake uncovered for another 20 minutes.

Serves 6.


  1. This looks really good to me - we were still getting zukes from our garden this week!

  2. This looks delicious. I love baked casseroles in the fall! Thank you for sharing. What a great post to read before a long weekend (with plans of baking and cooking). I hope you have a wonderful Friday!