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Easy Zucchini Tomato Casserole with Crispy Bread Crumb Topping

Easy Zucchini Tomato Casserole with Bread Crumb Topping

Tender zucchini, ripe tomatoes, onion, and garlic bake beneath a crisp Parmesan breadcrumb topping for a simple, flavorful vegetable casserole. Serve it as a side dish for 4–6 people.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Vegetables and Seasoning
  • 2 about 1 pound total medium zucchini, sliced 1/4 inch thick
  • 2 about 12 ounces total medium ripe tomatoes, sliced 1/4 inch thick
  • 1/2 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon, divided salt
  • 1/4 teaspoon black pepper
Bread Crumb Topping
  • 1/2 cup dry breadcrumbs or panko
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons melted butter or olive oil

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease an 8-inch square or similarly sized baking dish.
  2. Sprinkle the sliced zucchini with about 1/4 teaspoon of the salt. Let it stand for 10 minutes, then blot it thoroughly with paper towels to remove excess moisture.
  3. In a small bowl, stir together the breadcrumbs or panko, Parmesan cheese, and melted butter or olive oil until the crumbs are evenly coated.
  4. Arrange alternating layers of zucchini, tomato, onion, and garlic in the prepared baking dish. Sprinkle each layer lightly with the remaining salt, black pepper, and Italian seasoning.
  5. Spread the breadcrumb mixture evenly over the vegetables, covering the surface from edge to edge.
  6. Bake the casserole uncovered for 30–35 minutes, until the vegetables are tender and the topping is golden. If the crumbs need more color, broil for 1–2 minutes while watching closely.
  7. Let the casserole rest for 5–10 minutes before serving. This allows excess juices to settle and makes the portions easier to scoop.

Notes

Salting and blotting the zucchini helps prevent a watery casserole. Panko creates a crunchier topping, while fine dry breadcrumbs produce a more traditional compact crust. For a cheesy variation, add 1/2 cup shredded mozzarella or cheddar beneath the crumb topping.