Zucchini and Tomato Casserole

Zucchini and Tomato Casserole


"A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes."


55 m {{adjustedServings}} servings 80 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
  2. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
  3. Bake 30 minutes in the preheated oven, until bubbly and golden brown.
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  1. 39 Ratings


I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with som...

this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will de...

I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inser...