Zucchini casserole is one way to use up some of the vegetables from the garden. It’s that time of year when there is so much to harvest. One thing that I love about having a garden is how it forces me into coming up with up new ways to use all the veggies that are growing. Over the winter, I decide what I’m cooking with, but right now, it’s the garden that decides.
The zucchini seem to appear out of nowhere, and I have to watch carefully so that they don’t grow into monsters. They are definitely best to eat when still on the smaller side. Not that they’re terrible when they get big. I once gave some neighbours a zucchini the size of a small child. They had a house full of teenage boys staying with them, so they stuffed it with ground beef and rice, and were able to feed their army with little fuss or expense.
Finding ways to use zucchini without getting tired of them is always a challenge, though. This zucchini tomato bake is one very delicious and easy way to make quick work of (yet another) zucchini, as well as those garden tomatoes that are ripening all at once.
A layer of potatoes goes on the bottom, which absorbs a lot of the liquid created by the vegetables when cooking. The topping is flavourful Parmesan and panko bread crumbs, giving it a lovely, cheesy, crispness. You can easily make this zucchini tomato bake gluten-free by changing the panko crumbs for a gluten-free breadcrumb.
This fresh and flavourful casserole is great on its own with some crusty bread, or as a side dish. Makes 6 servings.
Zucchini Casserole Ingredients
- 4 tbsp extra virgin olive oil
- 2 medium potatoes, peeled and thinly sliced
- 1 red onion, sliced thinly
- 4 tomatoes, sliced
- 1 zucchini, sliced into rounds
- 1 clove garlic, thinly sliced
- 1 1/2 tsp salt
- 2 tsp freshly ground pepper
- 2 cups grated Parmesan cheese
- 1 cup panko bread crumbs
- fresh basil sprigs
Preheat oven to 350° In a 9″x11″ baking pan, spread 2 tbsp of the olive oil. Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over. Layer half of the tomato slices, then the zucchini slices, then the remaining tomato slices. Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper. In a bowl, combine cheese and panko crumbs. Spread cheese mixture evenly over top of vegetables. Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden. Remove from oven and let stand for 10 minutes before slicing into squares. Enjoy.