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Hey there, veggie lovers!
Are you looking for a delicious and healthy dish? Well, I’ve got a treat for you!
Today, I’m sharing my easy recipe for baked zucchini with tomato and cheese.
It’s packed with flavor and makes for a perfect side dish or light meal.
Trust me, once you try it, you’ll want to make it all the time!
Let’s dive in!
Suggestions for Ingredient Substitution
Zucchini can be replaced with yellow squash or eggplant, offering similar texture and cooking properties. Adjust cooking time slightly for eggplant, as it may take longer to soften. Mozzarella cheese can be substituted with provolone or fontina for a similar melting quality and mild flavor. For a dairy-free option, use a plant-based mozzarella alternative. Panko breadcrumbs can be swapped with regular breadcrumbs, crushed crackers, or almond meal for a gluten-free version. Reduce the amount slightly if using regular breadcrumbs, as they are denser than panko. These substitutions maintain the dish’s overall texture and flavor profile while accommodating various dietary needs.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 50-60 g
- Fat: 60-70 g
- Carbohydrates: 80-90 g
Ingredients
- 2-3 zucchinis (approximately 650 grams)
- 4 roma tomatoes (roughly 450 grams)
- 1 1/2 cups grated mozzarella cheese
- About 30 leaves fresh oregano
- 2 tablespoons melted butter
- 2/3 cups panko breadcrumbs
- 1 teaspoon italian herb blend
- Salt and pepper to your liking
Step 1: Preheat the Oven and Prepare Vegetables
Begin by preheating your oven to 375℉ (190℃).
While the oven is heating, slice the zucchini and tomato.
Aim to slice the tomatoes a little thicker than the zucchini since they are softer and cook faster.
Step 2: Assemble the Vegetable Layers
In a baking sheet, create your first layer by evenly arranging slices of zucchini and tomatoes.
Season this layer with salt, pepper, and half of the oregano.
Sprinkle half of the cheese over the vegetables.
Proceed to create a second layer by repeating the process with the remaining zucchini, tomato slices, oregano, and cheese.
Step 3: Prepare the Topping
In a small bowl, mix the bread crumbs with melted butter, season with a pinch of salt and pepper, and add some Italian seasoning.
Stir until the mixture is well combined and the bread crumbs are evenly coated with butter.
Step 4: Add Topping and Bake
Spread the bread crumb mixture evenly over the top of the vegetable layers in the baking sheet.
Place the dish in the preheated oven and bake for about 25-30 minutes.
The dish is ready when the bread crumbs are golden and toasty, and the zucchini is tender — you can check the zucchini’s softness with a fork.
Step 5: Serve the Casserole
Once baked, remove the casserole from the oven and let it cool slightly.
Serve hot as a delightful side dish or a light main course.
Enjoy your deliciously baked zucchini and tomato casserole!
