Rustic Zucchini Tomato Casserole: A Summer Favorite (Print Version)

Rustic Zucchini Tomato Casserole brings summer flavors to your table. Simple to make, this hearty dish is perfect for family dinners or meal prep.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Main Vegetables

01 - 3 medium zucchini, about 1.5 lbs, sliced into 1/4-inch rounds
02 - 4-5 ripe tomatoes, about 2 lbs, sliced into 1/4-inch rounds

→ Aromatics & Flavor Base

03 - 1 large yellow onion, diced
04 - 4 cloves garlic, minced
05 - 2 tablespoons olive oil

→ Cheese & Herbs

06 - 1.5 cups shredded mozzarella cheese (low-moisture, part-skim)
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup fresh basil leaves, torn

→ Seasonings & Spices

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon red pepper flakes (optional)
12 - Salt to taste
13 - Black pepper to taste

# Instructions:

01 - First things first, let’s get those zucchini and tomatoes ready for our Zucchini Tomato Casserole. Slice the zucchini into thin rounds, about a quarter-inch thick. I usually use a mandoline if I’m feeling fancy, but a sharp knife works just fine. Then, slice your ripe tomatoes into similar rounds. Dice the onion and mince that garlic. This is where I often put on some music, get into a zone, and try not to slice my fingers. Oops, almost did last week!
02 - Heat a good glug of olive oil in a large skillet over medium heat. Toss in the diced onion and cook until it softens and turns translucent, about 5-7 minutes. You'll start to smell that sweet oniony aroma, which is honestly one of my favorite kitchen smells. Then, add the minced garlic and red pepper flakes, cooking for just another minute until fragrant. Don't let it burn, I've made that mistake too many times, and burnt garlic is just sad.
03 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and lightly grease it. Now, the fun part! Start layering: a third of your sliced zucchini, then a third of your sliced tomatoes, followed by a sprinkle of the sautéed onion and garlic mixture. Sprinkle with some dried oregano, thyme, salt, and pepper. Repeat these layers twice more, ending with a layer of tomatoes on top. It should look pretty and colorful, a little rustic! This is where the Zucchini Tomato Casserole starts to take shape.
04 - Once your layers are all nestled in, it’s time for the cheese! Evenly sprinkle the shredded mozzarella over the top of your Zucchini Tomato Casserole. Then, scatter the grated Parmesan cheese over that. I sometimes add a little extra Parmesan because, well, cheese! This is what will give us that beautiful golden, bubbly crust. Don't skimp, trust me.
05 - Pop that baking dish into your preheated oven. Bake for about 30-35 minutes, or until the zucchini is tender, the tomatoes are soft and juicy, and the cheese on top is melted, golden, and bubbly. You'll see the edges getting nice and browned, and the whole kitchen will smell absolutely divine. Honestly, the wait is the hardest part!
06 - Once it's out of the oven, let the Zucchini Tomato Casserole rest for about 5-10 minutes. This lets all those delicious juices settle down, and it makes it easier to serve. Right before serving, tear fresh basil leaves and scatter them generously over the top. The fresh basil really brightens up all those rich flavors. Serve it warm and enjoy your glorious creation!

# Notes:

01 - Don't overcrowd the pan when sautéing veggies; it steams them, and we want a little color!
02 - This Zucchini Tomato Casserole tastes even better the next day, honestly. Prep it ahead!
03 - No fresh basil? Dried works, but use less. Or try fresh parsley for a different vibe.
04 - Serve this Zucchini Tomato Casserole with crusty bread to soak up all those delicious juices.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - cutting board
04 - sharp knife or mandoline

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 20-25g
Protein: 10-15g

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