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Easy Cheesy Zucchini and Tomato Parmesan Casserole

Easy Cheesy Zucchini and Tomato Parmesan Casserole - featured image
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A cozy, cheesy casserole featuring zucchini, tomatoes, and Parmesan cheese that converts even zucchini skeptics into fans. Perfect for a fuss-free, flavorful dinner.

Ingredients

Scale
  • 3 medium zucchinis, sliced into half-moons (about 1/4 inch thick)
  • 4 medium ripe tomatoes, sliced into rounds
  • 1 cup grated Parmesan cheese (preferably freshly grated Parmigiano-Reggiano)
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup panko bread crumbs (optional but recommended)
  • A handful of fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with olive oil or non-stick spray.
  2. Slice 3 medium zucchinis into half-moons about 1/4-inch thick (6 mm). Slice 4 medium tomatoes into rounds of similar thickness.
  3. Heat 2 tablespoons olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant and just golden, about 1-2 minutes. Avoid burning the garlic.
  4. In a mixing bowl, combine the sliced zucchini and tomatoes. Pour in the warm garlic oil, sprinkle with salt, pepper, and 1 teaspoon Italian seasoning if using. Toss gently to coat without breaking the tomatoes.
  5. Arrange half the zucchini and tomato mixture in the bottom of your greased baking dish. Sprinkle half the 1 cup grated Parmesan and 1/2 cup shredded mozzarella over the veggies. Repeat with the remaining veggies and cheese.
  6. Mix 1/2 cup panko breadcrumbs with a tablespoon of olive oil and a small handful of chopped fresh basil. Sprinkle evenly over the top layer of cheese for a crispy golden crust.
  7. Place the casserole in the oven and bake for 30-35 minutes until the cheese is bubbling and the topping is golden brown. If the top browns too fast, loosely tent with foil for the last 10 minutes.
  8. Let the casserole cool for 5-10 minutes before serving to help the layers set and make it easier to slice.

Notes

Use fresh, firm zucchinis to avoid sogginess. Uniform slicing helps even cooking. Lightly sauté garlic to enhance flavor without bitterness. Let casserole rest before serving for clean slices. Panko breadcrumbs can be substituted with crushed crackers or cornflakes. For gluten-free, use gluten-free breadcrumbs or omit them. Dairy-free cheese alternatives can be used for a dairy-free version.

Nutrition

Keywords: zucchini casserole, cheesy casserole, tomato casserole, Parmesan casserole, easy dinner, vegetable bake, comfort food, zucchini recipe

Find it online: https://siennaspoon.com/easy-cheesy-zucchini-and-tomato-parmesan-casserole-recipe-for-perfect-homemade-dinner/