Italian Zucchini Casserole Recipe

Introduction

This Italian Zucchini Casserole is a vibrant, comforting dish perfect for showcasing fresh summer vegetables. Layers of thinly sliced zucchini, tomatoes, and onions are seasoned with oregano and Pecorino Romano, then baked to bubbling perfection with a crispy breadcrumb topping. It’s an easy, flavorful casserole ideal as a side or a light main dish.

Ingredients

• 2 large slicing tomatoes (thinly sliced)
• 3 medium zucchini (thinly sliced lengthwise)
• 2 large onions (thinly sliced – yellow, white, or red)
• Salt and pepper (to taste)
• 2 teaspoons Sicilian oregano
• 1/4 cup (23g) finely grated Pecorino Romano
• 1/2 cup (120g) extra virgin olive oil (divided)
• 1/2 cup (50g) plain breadcrumbs
• 1 teaspoon Sicilian oregano
• 1/4 cup (23g) finely grated Pecorino Romano
• 1/2 teaspoon crushed hot red pepper flakes
• 3 tablespoons (45g) extra virgin olive oil
• 2 cloves garlic (minced)

Instructions

1. Step 1: Preheat the oven to 375°F and position the oven rack in the middle. In a bowl, combine the seasoned breadcrumb ingredients: plain breadcrumbs, 1 teaspoon Sicilian oregano, 1/4 cup Pecorino Romano, crushed hot red pepper flakes, 3 tablespoons olive oil, and minced garlic. Set this mixture aside.
2. Step 2: Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise, tomatoes, and onions. Drain the sliced tomatoes and gently pat the tomatoes and zucchini dry with paper towels to remove excess moisture before layering.
3. Step 3: Lightly oil a 9×13-inch baking dish. Begin layering by placing a few layers of zucchini slices, then drizzle with olive oil and season with salt, pepper, 2 teaspoons oregano, and 1/4 cup Pecorino Romano. Next, add several layers of onions and repeat the drizzling and seasoning process. Finally, layer the tomatoes, drizzle with olive oil, and season again. Sprinkle the prepared seasoned breadcrumbs evenly on top and grate a little extra Pecorino Romano over them. Drizzle more olive oil if needed to moisten the breadcrumbs well.
4. Step 4: Bake the casserole for about 45 minutes or until it is bubbly and most of the liquid has evaporated. If the breadcrumbs are not golden brown, you may broil the casserole for 1-2 minutes, but watch it carefully to avoid burning. After baking, let it rest for 10-15 minutes before serving to allow the juices to settle. Enjoy!

Tips & Variations

• Use a mandoline for uniformly thin slices to ensure even cooking and an attractive layered look.
• If you prefer a milder heat, reduce or omit the crushed red pepper flakes in the breadcrumb mixture.
• For extra richness, add a few tablespoons of grated Parmesan cheese on top before baking.
• Substitute Pecorino Romano with Parmesan if you desire a slightly milder, nuttier flavor.
• Add fresh basil leaves between layers for a fragrant twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in a 350°F oven until heated through and the topping is crisp again, about 15-20 minutes. Avoid microwaving to keep the breadcrumb topping crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours or even a day in advance. Cover it tightly and refrigerate before baking. When ready, bake according to the instructions, adding a few extra minutes if baking straight from cold.

What can I serve with this zucchini casserole?

This casserole pairs wonderfully with grilled meats, roasted chicken, or a fresh green salad for a light meal. It also works well as a vegetarian main when served with crusty bread or a grain like quinoa or couscous.

Italian Zucchini Casserole Recipe

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4.7 from 108 reviews

This Italian Zucchini Casserole is a delightful layered vegetable bake featuring thinly sliced zucchini, tomatoes, and onions seasoned with Sicilian oregano, Pecorino Romano cheese, garlic, and a crispy breadcrumb topping. Baked until bubbly and golden, this dish makes a flavorful and comforting vegetable side or light main course, embodying classic Italian flavors with a rustic touch.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Layers

• 2 large slicing tomatoes (thinly sliced)
• 3 medium zucchini (thinly sliced lengthwise)
• 2 large onions (thinly sliced – yellow, white, or red)
• Salt and pepper (to taste)
• 2 teaspoons Sicilian oregano
• 1/4 cup (23g) finely grated Pecorino Romano cheese
• 1/2 cup (120g) extra virgin olive oil (divided)

Seasoned Breadcrumbs

• 1/2 cup (50g) plain breadcrumbs
• 1 teaspoon Sicilian oregano
• 1/4 cup (23g) finely grated Pecorino Romano cheese
• 1/2 teaspoon crushed hot red pepper flakes
• 3 tablespoons (45g) extra virgin olive oil
• 2 cloves garlic (minced)

Instructions

1. Prepare the Breadcrumb Mixture: Preheat the oven to 375°F and position a rack in the middle. In a bowl, combine the plain breadcrumbs, 1 teaspoon Sicilian oregano, 1/4 cup Pecorino Romano cheese, crushed hot red pepper flakes, minced garlic, and 3 tablespoons olive oil. Mix well and set aside to let the flavors meld.
2. Slice the Vegetables: Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise, tomatoes, and onions. Drain the tomatoes well and pat both the tomatoes and zucchini dry with paper towels to remove excess moisture for better layering.
3. Layer the Vegetables: Lightly oil a 9×13 inch baking dish. Start by placing a few layers of zucchini slices, then drizzle with some extra virgin olive oil, and season with salt, pepper, 2 teaspoons Sicilian oregano, and 1/4 cup Pecorino Romano cheese. Follow with a few onion layers, drizzling oil and seasoning in the same manner, then finish with the tomato layers, again drizzling oil and seasoning. This layering builds flavor and ensures an even distribution of seasoning and cheese.
4. Add the Breadcrumb Topping: Sprinkle the prepared seasoned breadcrumb mixture evenly over the top of the layered vegetables. If needed, drizzle additional olive oil to moisten the breadcrumbs so they form a golden, crispy crust during baking.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for 45 minutes, or until the mixture is bubbly and most of the liquid has evaporated. Check the breadcrumb topping towards the end; if it isn’t golden brown, broil for 1-2 minutes, watching carefully to avoid burning.
6. Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes. This resting time allows the vegetable juices to settle and results in a better texture and richer flavor. Serve warm and enjoy!

Notes

• Using a mandoline ensures uniform thin slices which help the vegetables cook evenly.
• Patting the zucchini and tomato slices dry helps prevent excess liquid in the casserole, preserving the crispness of the breadcrumb topping.
• If you prefer a milder dish, reduce or omit the crushed hot red pepper flakes.
• You can substitute Pecorino Romano with Parmesan cheese if necessary.
• This casserole can be made a few hours ahead and reheated gently in the oven.
• Allow the casserole to rest after baking to achieve the best texture and flavor.

Keywords: Italian zucchini casserole, baked zucchini, vegetable casserole, Sicilian oregano recipe, Pecorino Romano casserole, layered vegetable bake