By Wendy
I’m doing my best to savor these last few days of summer foods before I start going crazy with my new fall recipes. So, with some fresh summer zucchini and heirloom tomatoes on hand, I created this simple vegetable recipe that was delicious and light.
My Baked Zucchini and Tomato Casserole Recipe is the perfect, low calorie side dish to go with a chicken or fish entree. The simplicity of the recipe highlights the natural flavor of the vegetables.
And it’s a great way to use some of those extra zucchini and tomatoes that you may have on hand. I used some beautiful heirloom tomatoes in my casserole, but just about any other tomatoes would work just as well. Just 5 Points per serving makes this a nice, filling side dish that won’t break the bank. Enjoy!
BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE
A great, low calorie casserole recipe for summer, this dish is delicious. Flavorful, yet light, it’s a simple vegetable recipe that highlights the wonderful, natural flavor of zucchini and tomatoes.
3.46 from 97 votes
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 4 servings
Calories 126 kcal
Ingredients
- 2 large zucchini - (thinly sliced lengthwise)
- 4 large heirloom tomatoes - (sliced thinly)
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Preheat oven to 375 degrees.
In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
Spray an 11 X 13 casserole pan with non-fat cooking spray.
Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
Cover loosely with foil and bake in oven for about 25 minutes.
Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.
Notes
Entire recipe makes 4 servings
Serving size is 1/4th of casserole
Nutrition
Calories: 126 kcal (6%)Carbohydrates: 17.3 g (6%)Protein: 8.6 g (17%)Fat: 3.9 g (6%)Saturated Fat: 2.1 g (13%)Cholesterol: 10 mg (3%)Sodium: 171 mg (7%)Potassium: 883 mg (25%)Fiber: 5 g (21%)Sugar: 7.9 g (9%)Calcium: 170 mg (17%)Iron: 1.8 mg (10%)
Tried this recipe?Let me know how it was!
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10 Comments
Jeanne5 years ago
The zucchini we grew was finished so I substituted eggplant from our garden and it was delicious.
Trisha Hartmann5 years ago
Super delicious and satisfying. Making it for the second time tonight! Like others have done, I added more cheese in between the layers and also get creative with the addition of extra veggies — mushrooms, spinach, etc. My two year old even loves it!
E.Nancy Mazrolle5 years ago
Made this recipe, loved it as it is WW friendly. One problem: The directions say cut into 6 equal pieces but the NOTES say 4 pieces for 5 points each. If you cut it into 6 pieces it then becomes 3 points each–I like that. Just sayin.
WendyPost Author5 years ago
So glad you liked it! And thanks for catching that error! The recipe makes 4 servings. I recalculated everything with the new WW Points update, and forgot to correct the servings listed in the instructions. :)
Lauren America5 years ago
Made this yesterday according to directions.
Was absolutely delicious AS IS.
There’s no reason at all to alter it.
Everyone loved it and I’m planning on making it again very, very soon.
THANK YOU for a very sensible and delicious recipe! ??Meghan10 years ago
Loved this dish!!! We also altered it to add 1 lb. extra lean hamburger and 1/2 lg. onion sauteed in between the 2 veggie layers. Everyone loved this dish as a main entree with a small caeser salad & lite dressing. NOM NOM!
Tessa11 years ago
I really enjoyed this dish. It is substantial enough for a main meal but makes a nice side dish too. It is very visually appealing to the guests. The flavors are great. Nice texture.
Lindsay11 years ago
This was so delicious! Even my picky 18-month old loved it. A few alterations I made: I only used 1/2 cup of regular bread crumbs. And I added 3/4 cup of part-skim mozzarella cheese. I will definitely be making this again. Thanks for the recipe!
deborahpucci11 years ago
It looks delicious!
Elizabeth @ Food Ramblings11 years ago
looks great!!!
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