Tomato Zucchini & Mozzarella with Bread Crumb Topping
This Italian-style veggie bake layers tender zucchini, juicy tomatoes, and melty mozzarella under a crispy, golden breadcrumb topping. A comforting and easy side dish for any meal.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baked, Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients:
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
Bread Crumb Topping:
¼ cup Italian seasoned breadcrumbs
¼ cup panko breadcrumbs
¼ teaspoon garlic powder
1 teaspoon extra virgin olive oil
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Topping:
In a small bowl, combine Italian breadcrumbs, panko, garlic powder, and 1 teaspoon olive oil. Stir to mix evenly.
Assemble Casserole:
Lightly grease an 11″ x 8″ baking dish with cooking spray or olive oil. Layer zucchini slices evenly, then scatter diced tomatoes and parsley over the top. Season with salt and pepper. Add shredded mozzarella, drizzle remaining olive oil, and finish with the prepared breadcrumb topping.
Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the breadcrumb topping is golden brown and the cheese is bubbly.
Serve:
Let cool for 5 minutes before serving. Enjoy warm as a side or vegetarian main dish.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer to keep topping crispy.
Add-ins: Try adding sautéed onions, roasted garlic, or grated Parmesan for extra depth of flavor.
