Tomato Vegetable Casserole

Prep Time
Cook Time
Ready In

Recipe: #40363

March 19, 2023

"A great recipe to use vegetables that are left in the fridge or pantry at the end of the week -- this is also very adaptable to whatever vegetables are on hand. Recipe source: Everyday Italian cookbook"

Original is 4 servings


  • Serving Size: 1 (444.9 g)
  • Calories 378.3
  • Total Fat - 16.8 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 1056.2 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 8.5 g
  • Sugars - 10 g
  • Protein - 10.1 g
  • Calcium - 195.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 104.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

In a 13 x 9 x 2 inch baking dish, add the first 5 ingredients (-oil) and 3/4 teaspoon pepper and 1/2 teaspoon salt. Arrange the onion slice on top and then top with the zucchini. Drizzle with 1 tablespoon of oil and then sprinkle with 1/2 teaspoon salt and pepper.

Step 3

In a bowl combine the Parmesan and bread crumbs and sprinkle over the casserole.

Step 4

Bake for 40 minutes or until vegetables are tender and topping is golden. Cool for 10 minutes. Garnish with basil if desired.


No special items needed.

1 Reviews


We thoroughly enjoyed this casserole! I did however make a couple of changes. I used all sweet potatoes (orange), a sprinkling of Italian seasoning (homemade) to the top of the zucchini and used grape tomatoes cut in half lengthwise and arranged cut side down. Both DH & I agreed this is a wonderful dish to get lots of veggies as this recipe is very versatile. Baked it in my countertop oven for 30 minutes and needed to loosely cover it as the topping was browning too quickly . Thank you Ellie for another keeper/repeater recipe! Made for Billboard Recipe Tag.


review by:
(29 Mar 2023)

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