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Zucchini Tomato Casserole

Zucchini Tomato CasseroleThis is a complete vegetarian meal in itself, and it is delicious enough for company. Mexican Grey Squash may be substituted for the zucchini.

Serves 6.


Zucchini Mixture:

  • 2 medium zucchini
  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 1/2 c fresh white or French bread crumbs
  • 1 tsp salt
  • 1 tsp dry oregano
  • 1/4 tsp pepper

Ricotta Mixture:

  • 15 oz ricotta
  • 2 eggs, lightly beaten
  • 1/4 c parsley, minced
  • 1/2 tsp salt

Other Ingredients:

  • 2 medium tomatoes, sliced (1/4 inch thick)
  • 6 oz Mozzarella cheese, sliced


  1. Dice the zucchini into 1/2 inch pieces. You should have about 3 cups of zucchini.
  2. In a large skillet over medium heat, warm the olive oil. Add zucchini and onion: saute about 4 minutes or until tender. Stir in bread crumbs, salt, oregano, and pepper. Remove from burner.
  3. Preheat oven to 350 degrees F.
  4. In a medium bowl, blend the ricotta, eggs, parsley and salt until smooth.
  5. Place one-half of the zucchini mixture in the bottom of an 11 x 7 x 2 inch baking pan.
  6. Spoon all of the ricotta mixture on top, and smooth evenly.
  7. Add the remaining zucchini mixture, followed by a layer of sliced tomatoes and a layer of Mozzarella.
  8. Place the baking dish on a large baking sheet to catch any overflow in the oven. Bake 45 minutes uncovered.
  9. Allow to stand 10 minutes before cutting in squares and serving hot. (These squares are also delicious cold.)

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