Tomato Zucchini Bake

    1 hour 15 minutes

    This is an easy dish that is equally good as a side or the main meal. It is even better if you use fresh basil when available.

    423 people made this

    Serves: 4 

    • 1 1/2 cups (185g) grated cheddar cheese
    • 1/3 cup (45g) grated parmesan cheese
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 2 cloves garlic, minced
    • 1 pinch salt and pepper to taste
    • 2 medium zucchinis, thinly sliced
    • 5 roma tomatoes, thinly sliced
    • 65g butter
    • 2 tablespoons finely chopped onion
    • 3/4 cup (90g) breadcrumbs

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C. Lightly butter a 23x23cm pan.
    2. In a large bowl combine cheddar, parmesan, oregano, basil and garlic. Season with salt and pepper and set aside.
    3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Layer half of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.
    4. Melt butter in a frypan over medium heat. Stir in onions and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
    5. Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake until the top is crusty and the vegetables are tender, about 20 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (451)


    I've made this so many times now I no longer need the recipe. Changes I've made: I always use mozzarella instead of cheddar and I use fresh basil, and plenty of it, instead of the dried. This makes a HUGE difference. Just chop or tear it in pieces and sprinkle it liberally over each layer. I use beefsteak tomatoes and let the slices rest on paper towel to drain a while before placing them in the dish so it doesn't become too watery. Also, I use a little bit more garlic and cheese than the recipe calls for. This has become one of our favorite Italian dinner side dishes, and it really does go very well with grilled meats. It's easy and so delicious! An excellent Summertime side dish!  -  08 Aug 2007  (Review from Allrecipes USA and Canada)


    My family really loved this recipe! When preparing the recipe, I 1st sliced all the tomatoes & layed them out on several layers of paper towels on a cookie sheet to drain. Usually tomato recipes like this are runny but his tip from another reviewer really helped. Also, instead of adding salt & pepper to the cheese mixture I sprinked them lightly on each layer of vegetables as I went. I used fresh basil & oregano. When the casserole is finished cooking allow it to cool & set-up for about 10-15 min. We had this with grilled Italian sausage & a crusty loaf of bread!  -  21 Jul 2008  (Review from Allrecipes USA and Canada)


    This dish is excellent. If you have lots of tomatoes and zucchini in the garden, this makes for an excellent side dish. I make it almost every night. Goes great with everything. Instead of cheddar cheese, I prefer to use mozzarella. I also grow yellow and orange tomatoes in my garden and alternate red and yellow or orange, which makes the presentation beautiful. I server this dish as much as I can throughout the summer and it is a hit with everyone I share it with.  -  03 Oct 2005  (Review from Allrecipes USA and Canada)