Zucchini, Tomato, and Onion Casserole
How about a delightful zucchini, tomato, and onion casserole with our easy recipe?! This dish combines layers of fresh zucchini, juicy tomatoes, and savory onions, baked to perfection with herbs and cheese. Perfect as a side dish or a light vegetarian meal, this casserole is sure to become a favorite at your table.
Servings: 6
Ingredients
For the Veggies
- 2 medium sized Zucchinis washed
- 3-4 Roma tomatoes washed
- 1 medium onion I used a sweet onion, but red would be fine
- 3 T extra virgin olive oil
- Kosher salt
- Ground black pepper
For the Topping
- ½ C panko breadcrumbs plain
- ¼ C pecorino Romano cheese grated
- 1 tsp. Italian seasoning
- 2-3 T extra virgin olive oil
- ¼ tsp. kosher salt
Instructions
- 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.