This old fashioned Zucchini Tomato Casserole is a summer delight! It’s bursting with fresh produce, and topped with cheese and crispy breadcrumbs.
This side dish tastes like pure summer! Zucchini Tomato Casserole is a simple mix of zucchini (or yellow squash), tomatoes, basil, and onion, topped with shredded cheddar and crispy breadcrumbs.
Cheese and herbs have a way of jazzing up plain zucchini and turning it into something great (this Old Fashioned Zucchini Casserole and this Zucchini Casserole with Hamburger are two other testaments to that).
This casserole recipe is from a newspaper clipping from my mom’s recipe collection. She likely clipped it in the 80’s or 90’s. It has stood the test of time-the fresh flavors really shine through in this summer staple!
Ingredients
Check the recipe card below for the full list of quantities and directions!
Zucchini Tomato Casserole: Step by step photos
Start by sautéing the onion in butter until soft. Then, add the garlic, zucchini, salt and pepper. Cook until the zucchini is soft but not mushy. Stir in the basil.
Pour half the zucchini into an 8×8-inch casserole dish, followed by half the tomatoes, and half the cheese. Then, top with the remaining zucchini, tomatoes, cheese, and breadcrumbs.
Bake the casserole at 350°F for 25-30 minutes, or until the breadcrumbs are golden brown and the tomatoes are soft. Serve right away!
More old fashioned vegetable casseroles
Velveeta broccoli casserole is another classic, along with this broccoli casserole with french fried onions.
And who doesn’t love a corn casserole? Creamed corn casserole, cheesy corn casserole, and scalloped corn with bacon are three other time-tested treasures.
And lastly, you don’t need to wait until Thanksgiving to make green bean casserole. It’s delicious with in-season green beans in place of the canned beans!
📖 Recipe
Zucchini Tomato Casserole
Ingredients
- 3 tablespoons butter divided
- 1 small yellow onion
- 1 clove garlic, minced
- 2 lbs zucchini, sliced into half moons
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon fresh basil, chopped (or ½ teaspoon dried)
- 10 oz grape tomatoes, halved
- 1 cup shredded cheddar
- 1 cup breadcrumbs
Want to save this recipe?
Enter your email below and we’ll send it straight to your inbox! Plus you'll get new recipes each week!
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch dish with cooking spray.
- In your largest skillet, melt 2 tablespoons of butter. Add the onion and cook for 3-4 minutes, or until tender. Add the garlic and cook for 30 seconds more.
- Add the zucchini, salt, and pepper. Cook, stirring occasionally, until the zucchini are tender, about 8-10 minutes. Stir in the basil.
- Pour half the zucchini into the casserole dish. Pour half the tomatoes on top, and half the cheese.
- Pour the remaining zucchini into the dish. Top with the remaining tomatoes and the remaining cheese.
- Mix the breadcrumbs with the remaining 1 tablespoon butter. Sprinkle the mixture over the cheese.
- Bake for 25-30 minutes, or until golden brown.
Comments
No Comments