Go Back
Close-up of tender zucchini and tomato layers with melted mozzarella and crisp Parmesan panko topping

Zucchini Tomato Bake With a Crisp Parmesan Topping

This zucchini tomato bake layers tender zucchini, Roma tomatoes, onion, mozzarella, and a crisp Parmesan panko topping. Salting and blotting the vegetables before uncovered baking helps control excess moisture for a flavorful, budget-friendly side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6 side-dish servings
Course: Side Dish
Cuisine: American-Inspired
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Layers
  • 1 1/2 pounds zucchini Trimmed and cut into even 1/4-inch rounds.
  • 1 pound Roma tomatoes Cut into even 1/4-inch rounds.
  • 1 small yellow onion Thinly sliced.
  • 1/2 teaspoon kosher salt Used to salt the zucchini before blotting.
  • 1 teaspoon olive oil For greasing the baking dish.
Cheese Mixture
  • 1 cup shredded part-skim mozzarella
  • 2 tablespoons finely grated Parmesan Taken from the total 1/3 cup Parmesan.
  • 2 cloves garlic Minced.
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
Crisp Parmesan Panko Topping
  • 1/2 cup plain panko breadcrumbs
  • 3 tablespoons finely grated Parmesan Use the remaining Parmesan from the total 1/3 cup.
  • 1 tablespoon olive oil For the panko topping.
Optional Garnish
  • 1 tablespoon fresh basil or parsley Chopped; optional.

Equipment

  • Shallow 9 x 13-inch baking dish
  • Chef's knife or guarded mandoline
  • Cutting board
  • Clean kitchen towels or paper towels
  • Small mixing bowl
  • Fine cheese grater
  • Food thermometer

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a shallow 9 x 13-inch baking dish with 1 teaspoon olive oil.
  3. Cut the zucchini and Roma tomatoes into approximately 1/4-inch rounds. Slice the onion thinly.
  4. Arrange the zucchini and tomato slices in a single layer over clean kitchen towels or several layers of paper towel.
  5. Sprinkle the zucchini with the kosher salt and let the vegetables rest for 15 minutes.
  6. Blot both sides of the zucchini and tomato slices thoroughly to remove visible surface moisture. The vegetables should remain slightly moist rather than completely dry.
  7. In a small bowl, combine the mozzarella, 2 tablespoons Parmesan, minced garlic, Italian seasoning, and black pepper.
  8. Arrange part of the zucchini, tomatoes, and onion in the prepared baking dish. Add part of the cheese mixture. Repeat until the vegetables and cheese are distributed in two or three shallow layers.
  9. Combine the panko breadcrumbs, remaining Parmesan, and 1 tablespoon olive oil in a small bowl.
  10. Sprinkle the panko mixture evenly over the vegetable layers.
  11. Bake uncovered for 35 minutes.
  12. Check the zucchini with a fork. Continue baking uncovered for another 5 to 10 minutes if the vegetables are still too firm or excess liquid needs more time to evaporate.
  13. If the vegetables are tender but the topping still looks pale, broil for 1 to 2 minutes while watching continuously. Remove the dish as soon as the crumbs turn lightly golden.
  14. Let the casserole rest for 10 minutes before serving so the hot vegetable juices can settle.
  15. Top with chopped fresh basil or parsley, if using.

Notes

Moisture control: Salt the zucchini for 15 minutes, then blot both sides of the zucchini and tomatoes before assembly. Use a wide, shallow baking dish and bake uncovered so steam can escape.
Expected texture: A small amount of vegetable juice in the bottom of the dish is normal. Let the bake rest for at least 10 minutes before serving.
Even cooking: Keep the zucchini and tomato slices close to 1/4 inch thick and slice the onion thinly.
Seasoning: Do not automatically add extra salt during assembly because the mozzarella and Parmesan already contribute sodium.
Broiling: Broil only after the vegetables are tender, and watch continuously to prevent the topping from burning.
Storage: Refrigerate leftovers in shallow covered containers within two hours of cooking and use within 3 to 4 days.
Reheating: Reheat leftovers until the center reaches 165°F (74°C). An oven or toaster oven will preserve the topping better than a microwave.
Freezing: Freezing is not recommended for the best texture because zucchini and tomatoes may soften and release additional liquid after thawing.
Editorial note: This research-developed formula requires kitchen validation before publication. Confirm the yield, bake time, seasoning, texture, and reheating results before describing it as tested.