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Baked Zucchini Tomato and Mozzarella Casserole

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Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.

Baked zucchini tomato and mozzarella casserole featured picture

It tastes the best when zucchini is in season, but you can make it anytime you have access to this wonderful vegetable.

Healthy and simple to make, this recipe is a wonderful option for vegetarians and not only.

You got zucchini from the Farmer Market and don’t know what to do with it? This recipe is for you. I love zucchini and this is such a summer item that needs to be cooked while still in season.

what kind of ingredients you will need for this recipe

Ingredients for the baked zucchini tomato and mozzarella
  • Zucchini – they have to be washed and sliced. Do not peel them, unless you do not like them unpeeled.
  • Tomatoes– sliced
  • Garlic cloves– crush them or chop them finely
  • Garlic powder
  • Fresh mozzarella– slices of it
  • Shredded cheddar cheese
  • Salt and pepper to taste- you are the boss on that
  • Butter
  • Fresh chopped parsley

how to make this Baked zucchini tomato and mozzarella casserole

The recipe is very simple and can be made in no time.

You just need some fresh tomatoes, garlic, few slices of mozzarella and a little bit of cheddar cheese to sprinkle over.

The recipe starts with preparing the tomatoes and zucchini for baking. Clean the vegetables with fresh water.

Slice the zucchini without peeling it. There is a lot of nutritional value in the skin, especially if the zucchini is organic, therefore good for you.

zucchini sliced

Place the slices of zucchini in a bowl and sprinkle them with salt, pepper and a little bit of garlic powder.

Repeat the step with the sliced tomatoes.

Butter an 8×8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.

Bake in the oven for about 20 minutes.

Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.

Serve hot with fresh chopped parsley on top.

Baked zucchini tomato and mozzarella casserole-close up

Bake and eat! Quite simple, if you ask me, and oh, so delicious!

I served this dish with roasted chicken, but it goes perfectly with grilled meats or just simple, by itself, maybe with a delicious salad that you enjoy.

Baked zucchini tomato and mozzarella casserole- in a glass baking pan

Try to pair it with my recipe of No breaded fried chicken  or Chicken Breast Schnitzel, which I was told is to die for.

Also, if you make this recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook and Twitter so we can all see what you’re cooking!

Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!

Yield: 6 servings

Baked Zucchini Tomato and Mozzarella Casserole

Baked Zucchini Tomato and Mozzarella Casserole 2

Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 medium zucchini sliced
  • 3-4 medium tomatoes
  • 2 garlic cloves
  • 1 teaspoon garlic powder
  • 4 slices of fresh mozzarella
  • 2 Tablespoons shredded cheddar cheese
  • salt and pepper to taste
  • 2 Tablespoons butter
  • 1 Tablespoon fresh chopped parsley

Instructions

  1. Preheat oven to 375F.
  2. Wash the zucchini and the tomatoes.
  3. Slice the zucchini and place the round pieces in a bowl.
  4. Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
  5. Repeat the step with the sliced tomatoes.
  6. Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
  7. Bake in the oven for about 20 minutes.
  8. Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
  9. Serve hot with fresh chopped parsley on top.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 198mgCarbohydrates: 6gFiber: 2gSugar: 2.9gProtein: 7.5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Parvati Devi

Saturday 19th of October 2019

I made it tonight. It was delicious. I did change it a bit, in what i put on the zucchini slices, added nutritional yeast flakes and herbsl salt to the coating, I had some fresh mozzarella cheese which was tasty, but made the casserole more liquid than I would have liked. So the sliced mozzarella would probably work better. But it was lovely! And so simple to make. Thank you.

Hope Kerrigan

Saturday 15th of June 2019

This looks like a wonderful dish that my family would love! Your recipe calls for 2 tablespoons butter but then the butter is not mentioned in the directions. When do you use the butter? Many thanks!!

The Bossy Kitchen

Saturday 15th of June 2019

The butter is used for the pan. In the instructions you have this: “ Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.“. I hope you try it. It is a humble, but very good dish.

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