🥒 Savory Mozzarella Zucchini Casserole
“Layers of tender zucchini, ripe tomatoes, and melted cheese — with a crisp, golden topping that brings it all together.”
📝 Description:
This casserole is a cozy, Mediterranean-inspired dish that transforms simple vegetables into a cheesy, golden masterpiece. Zucchini and tomatoes are gently roasted and layered with mozzarella, Parmesan, and a savory breadcrumb topping, making it ideal for meatless dinners, potlucks, or a hearty side to grilled proteins.
🧂 Ingredients:
Vegetables:
- 1 ½ lbs zucchini, cut into ½-inch rounds
- 1 lb Roma tomatoes, cut into ¼-inch slices
- ½ tsp Italian seasoning
- 1 ½ tbsp olive oil
- 1 garlic clove, minced
- Salt & pepper, to taste
- Chopped fresh parsley & basil, for serving
Topping:
- 1 tbsp olive oil
- ½ onion, finely chopped
- ¼ cup breadcrumbs (use panko for extra crisp)
- 2 tbsp butter, melted
- ¼ cup grated Parmesan cheese
- ⅔ cup shredded mozzarella cheese
🔥 Instructions:
- Preheat Oven:
Set oven to 375°F (190°C). Grease a medium baking dish. - Prep and Roast Veggies:
In a large bowl, toss sliced zucchini and tomatoes with 1½ tbsp olive oil, minced garlic, Italian seasoning, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 15–20 minutes until slightly tender and moisture is released. - Sauté Onions:
In a small skillet, heat 1 tbsp olive oil. Sauté chopped onion until soft and golden, about 5–6 minutes. - Assemble the Casserole:
Layer roasted zucchini and tomato slices in the baking dish. Scatter the sautéed onions on top. - Add Cheese & Topping:
Sprinkle mozzarella and Parmesan over the veggies. In a small bowl, mix breadcrumbs and melted butter, then scatter on top. - Bake:
Bake uncovered for 20–25 minutes until golden and bubbly. For extra crisp topping, broil for the last 2 minutes. - Garnish & Serve:
Let cool for 5 minutes, then sprinkle with chopped fresh basil and parsley before serving.
🧠 Notes:
- Zucchini has a high water content — roasting it first prevents a soggy casserole.
- Customize cheeses with fontina, provolone, or a little goat cheese for variety.
- Use gluten-free breadcrumbs or crushed pork rinds for a low-carb version.
💡 Tips:
- Slice zucchini evenly so it cooks uniformly.
- For added protein, stir in cooked ground turkey or lentils between layers.
- Can be made a day ahead and reheated — great for meal prep.
- Serve alongside pasta, grilled meats, or as a main with a side salad.
🍽️ Servings:
- Makes 4–6 servings as a side
- Serves 3–4 as a light main dish
🔢 Nutritional Info (Per Serving, Based on 6 Servings):
- Calories: ~210
- Protein: ~7g
- Fat: ~15g
- Carbohydrates: ~13g
- Fiber: ~3g
- Net Carbs: ~10g
(Varies slightly depending on cheese and breadcrumb brand.)
🌿 Benefits:
- Vegetable-forward and high in fiber from zucchini and tomatoes
- Antioxidants & vitamins like vitamin C, potassium, and lycopene
- Calcium-rich from mozzarella and Parmesan
- A satisfying, low-carb-friendly vegetarian option
❓ Q&A:
Q: Can I make this casserole vegan?
A: Yes! Use plant-based cheeses, olive oil instead of butter, and vegan breadcrumbs.
Q: What if my casserole is watery?
A: Be sure to roast the zucchini beforehand and salt it lightly to draw out excess moisture. Let it cool slightly before serving to help it firm up.
Q: Can I freeze it?
A: Yes, freeze after baking. Thaw overnight and reheat covered at 350°F until warmed through.
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! It cooks the same and adds a lovely color contrast.
Q: Is this keto-friendly?
A: Mostly — reduce or swap the breadcrumbs for a keto-friendly option like almond flour or pork rind crumbs.