As a side dish, lunch, or vegetarian main dish, zucchini-tomato casserole is heavy on tasty vegetables and light on calories, sodium, and fat.
Tomatoes and zucchini are a classic combination year-round. In the winter, make this dish with canned tomato sauce, but when available, please substitute fresh tomatoes (chopped or pureed), or, use a homemade tomato sauce for the ultimate in freshness.
Exercise caution in letting zucchini grow too large – as they get bigger the texture gets spongier and the taste more bland. If possible, choose medium zucchini instead.
While it is possible to up the "decadent" factor, say, by using a touch of mozzarella between the zucchini and onion layers and a dash of butter in the breadcrumbs, Zucchini Tomato Casserole as-is, is a healthier alternative. Most zucchini recipes use copious amounts of fats like butter or oil; zucchini (like eggplant) is exceptional at absorbing every drop, giving it a much more pleasant mouth-feel when cooked and a nice crispy coating when fried. For the healthiest take on a cheesy casserole, however, use olive oil, wholemeal breadcrumbs, and no-salt-added tomato sauce.
To make Zucchini Tomato Casserole a meal, add a salad or some raw veggies with peanut dip, protein such as chickpeas, or toasted baguette and nut butter.
Zucchini Tomato Casserole
Serves 3-4; easily doubled (use a larger pan)
Ingredients:
- 2 large zucchini (approx. 8” each, or 3 medium), diced or cut into half-moons
- 1 small onion, chopped or sliced into thin rings
- 1 (384 ml / 12 ounce) can tomato sauce (low sodium if desired)
- 2 cloves garlic, minced or pressed (optional)
- Olive oil and a non-stick skillet
- ¼ cup shredded cheese or 2 Tbsp. Parmesan or Asiago cheese (optional)
- 2 Tbsp. dry breadcrumbs
- 1 tsp. Italian seasoning or a combination of the following:
- 1/4 tsp. oregano
- 1/2 tsp. basil
- 1/8 tsp. finely ground black pepper
- 1/2 tsp. parsley
Directions:
- Preheat the oven to 350ºF (180 ºC). Spray a deep 8 x 8 baking dish (2 quarts) with cooking spray or lightly brush with oil.
- In a medium bowl, stir together bread crumbs, cheese, Italian seasoning, and optional salt ad pepper.
- Layer the zucchini in the bottom of the oiled dish. Top with onions.
- In a small bowl, mix together tomato sauce and garlic; pour over onions and zucchini layers.
- Sprinkle the top of the casserole with the breadcrumb mixture, trying to distribute the crumbs evenly over the top. Drizzle with olive oil.
- Cover and bake until zucchini is tender; about 45 minutes.
Looking for other zucchini recipes? Try:
Or, use zucchini to:
- Add texture and flavour to pasta sauce (grated or diced zucchini)
- Sneakily get vegetables into your kids: grate zucchini and add to burgers, meatloaf, cookies…
- Grate into salads like Zucchini Coleslaw
- Dip raw into chunky dip – try peanut sauce for zip
