Zucchini Tomato Cheese Casserole

This is Zucchini Tomato Cheese Casserole easy to throw together for a light lunch, or side dish.

Our layered casserole has fresh thin sliced zucchini, a ripe layer of plum tomatoes seasoned with garlic and herbs in a rich tomato sauce baked with tasty melted provolone cheese on top.

Seriously if you love easy recipes and vegetables this will be a home run for your recipe collection!

A few other ingredient suggestions can make it a meat lover's dream and we will also include that in the cook's notes.

We have a few favorite substitutions and mix and match vegetables also to change it up a little like eggplant or even cooked ground sausage.

If you love zucchini you may also like to try our Easy Baked Zucchini Lasagna or Zucchini Rollatini both delicious casseroles!

Scroll down for this printable recipe card plus step-by-step zucchini casserole instructions.

Step By Step Zucchini Tomato Cheese Casserole

1. Preheat the oven to 350 degrees
2. Oil spray a casserole deep dish pie plate
3. Slice the zucchini really thin on a mandoline
4. Place the zucchini slices down on the bottom of the pan, then fresh tomatoes
5. Sprinkle evenly with Italian-flavored bread crumbs
6. Sprinkle with seasonings, garlic, (and oregano if using)
7. Add a layer of sliced provolone cheese
8. Top with sauce with grated cheese and freshly torn basil
9. Drizzle with olive oil
10. Bake in a greased pan or for 25 to 35 minutes (depending on how you like your vegetables).
11. Cool for 5 minutes before eating

Shopping List Scroll down to the printable recipe below for exact measurements

• slices of zucchini cut thin
• sliced provolone mozzarella, swiss whatever you like
• grated parmesan/romanocheese
• plum tomatoes slices
• tomato sauce
• minced garlic
• freshly torn basil
• Italian flavored breadcrumbs
• salt, and pepper to taste
• granulated garlic powder
• olive oil 
• cooking spray oil

Additional Suggestions:

• Meat lovers: 1/2 cup of any one of these cooked and boneless meats: chicken, steak, ham, pepperoni, hot capicola, or crumbled bacon (added on top of the tomato layer)
• Other Vegetable Additions: mixed or substitutions for zucchini: chopped artichoke hearts, mushrooms, sliced peppers, sliced onions, chopped asparagus, chopped or diced eggplant, diced peppers, eggplant or another squash, chopped greens beans

Tips and Additions

• add a layer of ricotta
• add a layer of cooked loose sausage or ground seasoned ground beef
• pepperoni flavors the sauce nicely for meat lovers or any other deli meats like roast beef 
• omit the breadcrumbs for fewer carbs
• other vegetables cut up can be used for an easy vegetarian recipe with my all-veggie suggestions
• make sure that you let it cool down a few minutes before eating it's very hot
• the recipe can be doubled
• for the thinnest zucchini slices use a mandoline
• this is a perfect potluck and picnic food
• eggplant can be substituted or yellow squash for zucchini

More Zucchini Recipes We Love

Zucchini Pizza Crust

Zucchini Rollatini

Zucchini Fritters

Zucchini Cranberry Muffins

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Healthy Zucchini Casserole Recipes

This recipe can be adapted in so many ways it's so versatile.


If you would like to omit the breadcrumbs for a carb-less meal, add meat, add more vegetables, and adapt away!


This is a low-calorie lunch or brunch made quick and easy, and the cooking time will vary to how you prefer your vegetables cooked (the recipe is based on soft not crunchy results).


We just love this recipe and it's the perfect side dish or a light lunch.

Zucchini Tomato Cheese Casserole, zucchini baked casserole, zucchini with tomato cheesy casserole, low carb zucchini casserole, no meat casserole, all vegetable casseroles

vegetable casseroles, zucchini recipes, casserole recipes, summer recipes

Italian

Yield: 8

Author: Claudia Lamascolo

Zucchini Tomato Cheese Casserole

Prep time: 10 MinCook time: 19 MinTotal time: 29 Min

A layered Zucchini Tomato Cheese casserole layered with both vegetables topped with melted provolone and fresh basil baked in a delicious tomato sauce.

Ingredients

• 3 small zucchini sliced thin using a mandoline (skin on or off)
• 6 slices of provolone mozzarella, swiss whatever you like
• 1/4 cup grated parmesan/romano cheese and more for serving
• 2 or 3 plum tomatoes slices
• 1 - 4-ounce can of tomato sauce
• 2 cloves minced garlic
• 4 freshly torn basil leaves
• 1/4 cup Italian flavored breadcrumbs
• salt and pepper to taste
• 1 teaspoon roasted or granulated garlic powder
• olive oil for drizzling
• cooking spray oil
• Optional: crushed red pepper flakes, dried oregano
• Cooks Notes: see below for other substitutions and suggestions

Instructions

1. Preheat the oven to 350 degrees
2. Oil spray a casserole deep dish pie plate or line with parchment paper.
3. Slice the zucchini really thin on a mandolin.
4. Slice the tomatoes thin.
5. Place the zucchini slices down on the bottom of the pan, then fresh garlic and sliced plum fresh tomatoes
6. Sprinkle evenly with Italian-flavored bread crumbs
7. Sprinkle with salt and pepper, granulated garlic powder,
8. Add a layer of sliced provolone cheese
9. Drizzle the can of tomato sauce sprinkle with, grated cheese, and top with freshly torn basil randomly over the top (and dried oregano if preferred)
10. Drizzle the top lightly with olive oil
11. Bake in a greased pan or for 20 to 35 minutes (the recipe is based on soft not crunchy results).
12. Cool for 5 minutes before eating

Notes

Additional Suggestions:

• Meat lovers: 1/2 cup of any one of these cooked and boneless meats: chicken, steak, deli roast beef or ham, pepperoni, hot capicola, or crumbled bacon (added on top of the tomato layer)
• Other Vegetable Additions: mixed or substitutions for zucchini: chopped artichoke hearts, mushrooms, sliced peppers, sliced onions, chopped asparagus, chopped or diced eggplant, diced peppers, eggplant or another squash, chopped greens beans

Tips and Additions

• add a layer of ricotta
• add a layer of cooked loose sausage or ground seasoned ground beef
• pepperoni flavors the sauce nicely for meat lovers or any other deli meats like roast beef 
• omit the breadcrumbs for fewer carbs
• other vegetables cut up can be used for an easy vegetarian recipe with my all-veggie suggestions
• make sure that you let it cool down a few minutes before eating it's very hot
• the recipe can be doubled
• this is a perfect potluck and picnic food
• for the thinnest zucchini slices use a mandoline
• eggplant can be substituted or yellow squash for zucchini

Nutrition Facts

Calories

105.08

Fat (grams)

6.79

Sat. Fat (grams)

3.32

Carbs (grams)

5.62

Fiber (grams)

0.94

Net carbs

4.69

Sugar (grams)

1.98

Protein (grams)

5.95

Sodium (milligrams)

265.29

Cholesterol (grams)

13.08

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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