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Zucchini Casserole – Vegetarian Recipe

Zucchini casseroleI already shared the story about my zucchini crop this year,  so now it’s a perfect time to share a zucchini recipe.

I was thinking of posting a Zucchini Bread recipe, but I have been baking a lot lately, so a vegetarian dish sounded more appealing to me.

My sister might like this recipe as well, since she just told me that she is contemplating becoming a vegetarian.

I could be a vegetarian most of the time, but I think I occasionally would miss my poultry and pork dishes.

My mom loved zucchini sauteed with butter, onions, garlic, and some Italian spices.

Today I will share this yummy recipe for Zucchini Casserole with tomatoes, cheeses and Italian spices.

One recipe fills a 9 x 13 inch casserole dish.

Zucchini casserole serving


Zucchini Casserole – Vegetarian Recipe

Zucchini Casserole – Vegetarian Recipe


  • 2 medium zucchini (8 inch long), sliced into thin discs (1/8 inch thick)
  • 3 large tomatoes, sliced into thin discs (1/8 inch thick)
  • 1/4 cup onion, chopped
  • 1/2 tsp. dry oregano
  • 1/2 tsp. dry basil (1/4 cup fresh, chopped)
  • 3 garlic cloves, chopped
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1-1/2 cups Cheddar Cheese, shredded
  • 1/2 cup Parmesan Cheese
  • 2 Tbs. butter (or canola oil)
  • 1/2 cup Italian Seasoned bread crumbs


  1. In a large bowl, combine the Cheddar Cheese, Parmesan Cheese, oregano, garlic, salt and pepper.
  2. Set aside.
  3. Grease the casserole dish, or spray with a  cooking spray.
  4. Divide the sliced zucchini and sliced tomatoes into two equal parts.
  5. Arrange the first half of the zucchini slices in the casserole dish, covering the whole bottom.
  6. Sprinkle 1/4 of the cheese mixture over the zucchini layer.
  7. Arrange the first haft of the sliced tomatoes over the cheese sprinkled zucchini.
  8. Sprinkle 1/4 of the cheese mixture over the tomato layer.
  9. Repeat the zucchini, tomatoes, cheese, layers again.
  10. Set aside.
  11. In a medium sauce pan, melt the butter, over medium heat.
  12. Add the chopped onions and cook, stirring frequently, until translucent (2 minutes).
  13. Turn off heat.
  14. Add the seasoned bread crumbs, and mix until the butter is totally absorbed and onions are mixed in.
  15. Preheat the over to 375 degrees F.
  16. Sprinkle the bread crumb mixture evenly all over the top of the casserole.
  17. Cover with aluminum foil.
  18. Bake for 20 minutes.
  19. Uncover and bake for 20 minutes longer.
  20. Let it cool for 5 minutes before serving.


Best served fresh, while the topping is nice and crunchy.

Still tasty the next day, but the bread crumb topping is picking up moisture from the veggies.



6 thoughts on “Zucchini Casserole – Vegetarian Recipe”

  1. Monica says:

    Thanks for the recipe. I will make it tonight. I bought tons of zucchini at the farmers market last weekend and need to cook it. I made an awesome zucchini bread yesterday.

  2. Suburban Grandma says:

    That is a good timing….I hope you like this casserole as much as we did.
    Zucchini bread sounds wonderful. It also freezes very well.

  3. Monica says:

    Thanks for the recipe… It was DeLish! I had a slight variation that worked- as I dont have fresh tomatoes in the house- my husband doesn’t like them. I used a can of diced tomatoes. (Also I halved the recipe- so I would assume if I did the recipe entirely it would take 2 cans.)
    My husband who is also not crazy about zucchini LOVED the recipe. I halved it because I used it as a side dish to our meal.
    Thanks again.

  4. Suburban Grandma says:

    I am so happy to hear that you enjoyed this recipe.
    Thank you for sharing your recipe modification of using canned tomatoes, instead of the fresh ones.

  5. Larissa says:

    This looks yummy! Your garden zucchini from a few weeks ago was so good, I definitely have a craving to try this recipe on some local NJ soon, while it’s still in season!

  6. Suburban Grandma says:

    Thank you.
    It actually was quite tasty. Something different, than just the good old steamed veggie, or sauteed ones. The tomatoes added a little zest to the rather plain zucchini.
    Enjoy yours as well.

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