This Baked Italian Zucchini Casserole is an easy and delicious vegetable side! The crunchy, cheesy topping finishes this casserole off beautifully!
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 1/2 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!