Italian Zucchini Casserole: Perfect for Any Occasion
Italian Zucchini Casserole is a delicious and easy-to-make side dish that combines thinly sliced zucchini, tomatoes, and onions layered with cheese, herbs, and a garlicky breadcrumb topping. Baked until bubbly and golden, this casserole is perfect for using up summer zucchini and pairs wonderfully with grilled meats.
Ingredients
- Medium zucchini save the small ones for other dishes, like spaghetti alla Nerano
- Fresh tomatoes beefsteak, heirloom, or plum work beautifully
- Onions yellow, white, or red—your choice!
- Pecorino Romano cheese because everything’s better with cheese
- Dried Sicilian oregano trust me, it makes a difference
- Extra virgin olive oil
Instructions
- Preheat your oven to 375°F.
- Slice your zucchini, tomatoes, and onions thinly. Pat them dry with paper towels to avoid a soggy casserole.
- Layer the veggies in a baking dish, sprinkling each layer with salt, pepper, oregano, and grated cheese.
- Top it all off with a mix of breadcrumbs, garlic, olive oil, and more cheese.
- Bake for 45 minutes, or until golden and bubbly. Broil for the last minute if you want extra crispiness.
- Pro Tip: Let it rest for 10–15 minutes before serving. This gives the flavors time to meld and makes it easier to slice.
Notes
- Layering: A large shallow baking dish with only 3 layers works better and cooks quicker than a deep dish with many layers.
- Seasoning: Distribute seasoning evenly across each layer; adjust based on the number of layers.
- Wetness: Pat dry the zucchini and tomatoes before layering to avoid excess liquid during baking. If the casserole is too wet after 45 minutes, drain some liquid or bake longer.
- Browning: For more browning, broil for the last 1-2 minutes but watch carefully to prevent burning.
- Make Ahead: Can be made ahead and reheated or served at room temperature. Leftovers keep for up to 3 days.