Zucchini and Tomato Casserole

Parmesan cheese, bread crumbs, and olive oil make zucchini and tomatoes seem too good to be true.


  • 3/4-1 cup seasoned dried bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1-2 teaspoons garlic powder
  • Salt and fresh-ground black pepper, to taste
  • 3-4 medium zucchini, peeled and cut into 1/4-inch-thick slices
  • 1 large onion, thinly sliced
  • 4-5 large tomatoes, peeled and cut into 1/4-inch-thick slices
  • 2 tablespoons olive oil

    How to make it 

  • 1

    Preheat the oven to 350°F. Spray a 2-quart baking dish with cooking spray.

  • 2

    Stir together the bread crumbs, cheese, garlic powder, salt, and pepper in a medium bowl.

  • 3

    Place a layer of zucchini in the bottom of the baking dish. Add a layer of onion, then tomatoes. Sprinkle with a few tablespoons of the bread crumb mixture. Repeat the layers, ending with tomatoes and bread crumbs. Sprinkle with the olive oil. Cover and bake until tender, about 45 minutes. Serves 8.

Nutritional Information(per serving)

  • Calories: 105
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 78mg
  • Carbs: 13g
  • Protein: 4g
  • Fiber: 3g

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