Tomatoes and zucchini are a classic combination year-round. In the winter, make this dish with canned tomato sauce. But when they're available, please substitute fresh tomatoes (chopped or pureed) or a homemade tomato sauce for the ultimate in freshness.
Don't Use Huge Zucchini
As zucchini grow bigger the texture gets spongier and the taste more bland. If possible, choose medium zucchini instead.
Make the Casserole Decadent or Healthy
Most zucchini recipes use generous amounts of fats like butter or oil. Zucchini (like eggplant) absorbs every drop, giving it a much more pleasant mouth-feel when cooked and a nice crispy coating when fried.
- To up the "decadent" factor in this healthy recipe, use a touch of mozzarella between the zucchini and onion layers and a dash of butter in the breadcrumbs.
- For the healthiest take on this cheesy casserole, use olive oil, wholemeal breadcrumbs, and no-salt-added tomato sauce.
Serving Suggestions
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 Recipe
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 and 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:
- Zucchini Tahini Soup
- Zucchini Boats
- Moroccan Stew
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
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