Zucchini, Tomato, and Onion Casserole
Zucchini, Tomato, and Onion Casserole
Ingredients
Equipment
Method
- Preheat oven to 400 degrees. Lightly oil a 9 x 13-inch casserole dish.
- Peel your onion and slice thinly into rounds. Place these in a large bowl, drizzle with 1 T of the olive oil, add a pinch of kosher salt and ground black pepper. Give this all a gentle mix. Add the onions in one layer to the bottom of your casserole dish.
- Trim the ends of each zucchini and then cut into ½” rounds. Place into a large bowl, drizzle with 1 T of the olive oil, add a pinch of kosher salt and ground black pepper. Mix this all together. Now, add the zucchini rounds on top of the onions. Try to keep in a single layer.
- Using a serrated knife, cut your tomatoes into ¼” rounds. Place the tomatoes into the large bowl, top with 1 T of the olive oil. Add a pinch of kosher salt and ground black pepper. Give this all a mix and then add on top of the zucchini in one layer.
- In a small mixing bowl, add the breadcrumbs, grated cheese, Italian seasoning, salt and extra virgin olive oil. Give this all a mix. You want to make sure that all the breadcrumbs are moist. Sprinkle this on top of your veggies.
- Place your casserole dish in your preheated oven on the middle rack. Bake uncovered for 35-40 minutes until the veggies are cooked through and the topping is lightly browned.
Video
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Let us know how it was!Ingredient notes: Roma tomatoes, pecorino Romano, and panko
Roma tomatoes are commonly used in baked vegetable dishes because their flesh is relatively firm and they tend to release less liquid than very soft slicing tomatoes, so they hold their shape in layers. Pecorino Romano contributes a tangy, salty savory note; when mixed with breadcrumbs it helps the topping develop a flavorful crust. Panko breadcrumbs are coarser and lighter than standard breadcrumbs, so when they are moistened with the olive oil called for in the recipe they brown and crisp without becoming dense.
The instructions call for a serrated knife when cutting the tomatoes; the serrations help cut through tomato skin cleanly with less crushing of the flesh than a plain blade.
Why the layering and panko topping work
Placing the onions, zucchini, and tomatoes in single layers in the 9 x 13 pan helps the vegetables cook evenly: onions on the bottom have time to soften and sweeten, while the zucchini and tomato slices heat through without turning uniformly mushy. The panko‑pecorino mixture is moistened with oil so the crumbs brown in the oven rather than stay dry; the oil and cheese aid in forming a golden, slightly crisp topping that contrasts with the tender vegetables beneath.
Dietary and allergen note
Prepared as written, this is a vegetarian dish. The recipe includes dairy (pecorino Romano) and wheat (panko breadcrumbs). If you need to confirm suitability for a specific allergy or diet, check individual ingredient labels before serving.
Watch Dr. J Make Zucchini, Tomato, and Onion Casserole
Watch Dr. J make Zucchini, Tomato, and Onion Casserole and see how it comes together.
