This Baked Italian Zucchini Casserole is an easy and delicious vegetable side! The crunchy, cheesy topping finishes this casserole off beautifully!
This Baked Italian Zucchini Casserole is a perfect way to use up some of your zucchinis or an amazing reason to go and purchase some! You have to give this casserole a try.
Ingredients in Baked Italian Zucchini Casserole
- zucchini
- carrots
- oil
- breadcrumbs, french’s fried onions, crackers, stuffing mix, croutons or panko
- parmesan cheese
- shredded cheese
- onion
- garlic
- diced tomatoes
- Italian seasoning
- salt
- pepper
How to make Baked Italian Zucchini Casserole
Preheat your oven to 350 degrees.
Set aside a 13×9 inch pan.
In a large skillet, over medium heat, heat 1-2 tablespoons oil until it shimmers or a drop of water flicked in it dances.
Add zucchini and carrots and sauté for about 5 minutes or until tender. Drain and set aside.
In the same skillet, heat some more oil if needed and sauté onion and garlic for about one minute.
Add canned tomatoes with their juice, Italian seasoning, garlic, salt and pepper.
Simmer, uncovered, for about 10 minutes.
Remove skillet from heat and gently combine carrots and zucchini.
Place mixture in your 13×9 pan.
Sprinkle crushed panko, breadcrumbs, stuffing mix, croutons, french’s fried onions or crackers on top of zucchini mixture. Use any combination as long as it totals 1 ½ cups.
Next add parmesan cheese all over the top.
Cover and bake for 20 minutes.
Uncover and cover with shredded cheese.
Bake for an additional 10 minutes.
Turn oven up to broil, if desired or required, to brown cheese even more.
Serve immediately and enjoy!
The Best Zucchini Recipes
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Baked Italian Zucchini Casserole
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Baked Italian Zucchini Casserole
Equipment
- 13 x 9 inch cake pan
Ingredients
- 3-4 zucchini, sliced, depending on their size
- 1-2 carrot, shredded, depending on their size
- ¼ cup olive oil or another vegetable oil, divided
- 1 ½ cups breadcrumbs, french's fried onions, crackers, stuffing mix, croutons or panko, crushed any one or any combination
- ¾ cup Parmesan cheese
- 2 cups cheese, shredded, more or less to taste
- 1 onion, sliced
- 2 tablespoons garlic, minced
- 1 can (28 oz) canned tomatoes, diced, undrained
- 1-2 tablespoon Italian seasoning, dried or you can also use thyme, basil or rosemary instead, if desired
- ½ teaspoon salt
- ¾ teaspoon pepper
Instructions
- Preheat your oven to 350 degrees.
- Set aside a 13x9 inch pan.
- In a large skillet, over medium heat, heat 1-2 tablespoons oil until it shimmers or a drop of water flicked in it dances.
- Add zucchini and carrots and sauté for about 5 minutes or until tender. Drain and set aside.
- In the same skillet, heat some more oil if needed and sauté onion and garlic for about one minute.
- Add canned tomatoes with their juice, italian seasoning, garlic, salt and pepper.
- Simmer, uncovered, for about 10 minutes.
- Remove skillet from heat and gently combine carrots and zucchini.
- Place mixture in your 13x9 pan.
- Sprinkle crushed panko, breadcrumbs, stuffing mix, croutons, crispy fried onions or crackers on top of zucchini mixture. Use any combination as long as it totals 1 ½ cups.
- Next add parmesan cheese all over the top.
- Cover and bake for 20 minutes.
- Uncover and cover with shredded cheese.
- Bake for an additional 10 minutes.
- Turn oven up to broil, if desired or required, to brown cheese even more.
- Serve immediately and enjoy!
Laurel
Made this last night and it was delicious! Everyone loved it. Will definitely be making this again. I’m gonna try adding some Italian sausage and mushrooms and maki it a meal.
Karin and Ken
So happy to hear you enjoyed it! What a great idea. Adding sausage and mushrooms will taste great! Please let me know what you think of this casserole once you try it. I’m looking forward to trying that myself! I can’t thank you enough for sharing your idea with me. Take care and all the best! Karin