Tomato Zucchini & Mozzarella with Bread Crumb Topping

Why You’ll Love This Recipe

I love how this dish brings together fresh vegetables, gooey mozzarella, and a crisp, garlicky topping in one beautifully baked casserole. It takes just minutes to prep and delivers that satisfying mix of textures and flavors: soft zucchini, juicy tomatoes, creamy cheese, and crunchy breadcrumbs. It’s perfect alongside roasted meats, grilled chicken, or even as a vegetarian main dish with a side salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 zucchini, sliced into ½-inch rounds

• 1 large tomato, cut into 1-inch cubes

• 1 cup shredded mozzarella cheese

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons extra virgin olive oil

• Salt and pepper, to taste

For the Bread Crumb Topping:

• ¼ cup Italian seasoned bread crumbs

• ¼ cup Panko breadcrumbs

• ¼ teaspoon garlic powder

• 1 teaspoon extra virgin olive oil

Directions

Step 1 – Preheat the Oven:
I preheat the oven to 400°F (200°C).

Step 2 – Make the Topping:
In a small bowl, I mix the Italian breadcrumbs, Panko, garlic powder, and 1 teaspoon of olive oil until evenly combined. This is what gives the dish its golden, crunchy finish.

Step 3 – Prepare the Pan:
I spray the bottom and sides of an 11x8x3-inch casserole baking pan with oil to prevent sticking.

Step 4 – Layer the Ingredients:
In the prepared dish, I layer the zucchini slices first, followed by the cubed tomato. I sprinkle over the fresh parsley, season with salt and pepper, then top with shredded mozzarella. I drizzle the olive oil over the top and finish it off with the breadcrumb mixture.

Step 5 – Bake:
I cover the dish with foil and bake it at 400°F for 30 minutes. After that, I remove the foil and bake for another 10 minutes to let the topping get crispy and golden.

Servings and Timing

• Yield: 4 servings

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Total Time: 45 minutes

Variations

• Add protein: I sometimes mix in cooked shredded chicken or chickpeas for a heartier version.

• Switch up the cheese: Try using provolone, fontina, or Parmesan for a different flavor profile.

• Add herbs: I love adding fresh basil or thyme for an extra herbal note.

• Spice it up: A sprinkle of red pepper flakes can give the dish a little kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or a toaster oven at 350°F for about 10–15 minutes to help keep the topping crisp. The microwave works too, but the bread crumbs lose their crunch.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I often swap zucchini for yellow squash or use a mix of both for added color and flavor.

Can I make this dish ahead of time?

Absolutely. I assemble everything in the baking dish, cover it, and refrigerate for a few hours before baking. I just add the topping right before it goes in the oven.

Can I make it gluten-free?

Yes, I use gluten-free breadcrumbs and Panko, and it turns out great.

What kind of tomatoes work best?

I prefer large, juicy slicing tomatoes for this dish, but cherry or grape tomatoes also work well—just halve them before adding.

Can I make it vegan?

Yes, I substitute the mozzarella with a plant-based cheese and use vegan-friendly breadcrumbs.

Conclusion

This Tomato Zucchini & Mozzarella Bake is one of those simple dishes that never disappoints. It’s light yet satisfying, easy to pull together, and perfect for any day of the week. I love serving it alongside grilled meats, pasta, or even with crusty bread to soak up all the cheesy, tomato-rich goodness. Whether it’s a summer weeknight or a cozy fall dinner, this dish brings comfort and flavor to the table.

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