Zucchini Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini layered with tomatoes, cheese, and a breadcrumb topping, then baked until tender. A fresh garden vegetable casserole that works as a side or light main. Low-carb option for summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound Roma tomatoes (sliced ¼” thick)
- 1 ½ pounds zucchini (sliced ½” thick)
- ½ teaspoon Italian seasoning
- 1 ½ tablespoons olive oil
- 1 clove garlic (minced)
- salt and pepper to taste
- chopped fresh parsley (and basil, for serving)
- 1 tablespoon olive oil
- ½ onion (finely chopped)
- ¼ cup bread crumbs
- 2 tablespoons melted butter
- ¼ cup shredded Parmesan cheese
- ⅔ cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 259mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 133mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.