Tomato-Onion-Zucchini Casserole
A hearty vegetable casserole featuring zucchini, tomatoes, and onions, seasoned with herbs and baked to perfection—ideal for family dinners and vegetable lovers alike.
Ingredients
Instructions
- Scrub zucchini and slice 1/4-inch thick.
- Peel and quarter tomatoes.
- Peel and slice onions.
- Saute zucchini and onion in butter until wilted, then add tomatoes and saute about 2 minutes more.
- Add oregano, basil, salt, and pepper.
- Transfer all into a buttered casserole dish.
- Cover with bread crumbs and dot with butter.
- Bake at 350°F for about 1 hour.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or parsley in place of or alongside the oregano and basil. If you prefer a crunchier topping, mix some grated Parmesan cheese with the bread crumbs. You can also substitute zucchini with yellow squash for a different taste. For a heartier dish, add cooked ground beef or sausage to the vegetable mixture.
Serving Suggestions
This Tomato-Onion-Zucchini Casserole pairs beautifully with a fresh green salad or crusty bread to soak up the juices. For a complete meal, serve it alongside grilled chicken or fish. You can also enjoy it as a side dish at a potluck, where it can complement other vegetarian recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions on high for 2-3 minutes, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Onion-Zucchini Casserole contains roughly 431 calories, with 10g protein, 74g carbohydrates, and 13g fat. It is an excellent source of iron (75% of the Daily Value), dietary fiber (53% of the Daily Value), and calcium (44% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 715mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking stage and cover it tightly with plastic wrap or foil. Refrigerate it for up to 24 hours. When ready to bake, remove the cover and let it sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with olive oil or a plant-based butter alternative. This will still provide a rich flavor while making the dish suitable for vegan diets.
Can I add other vegetables to this casserole?
Absolutely! Feel free to add bell peppers, mushrooms, or spinach for additional nutrients and flavors. Just be sure to adjust the cooking time slightly to ensure all vegetables are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).