Bring back the vibrant flavors of summer with this delightful Caprese Zucchini Casserole. Create a dish that's visually stunning with layers of tender zucchini slices, juicy tomatoes, and creamy mozzarella cheese, baked to perfection. Drizzle with balsamic vinegar, and capture the essence of a classic Caprese salad in every bite. Make my White Bean Caprese Salad for a more filling caprese salad variation.
Try my Zucchini Cornbread Casserole for another zucchini based side dish. If you are looking for more of a main dish casserole, I highly recommend making my Cabbage Roll Casserole or my Crack Chicken Pierogi Casserole.
Ingredients
If you are like me and grow zucchini and tomatoes at home, then you know that by mid-summer, this recipe is going to be a life saver! See below to see the list of simple ingredients I used to make my Caprese Zucchini Casserole.
- Fresh Zucchini
- Tomatoes
- Red Onion
- Fresh Basil
- Garlic
- Olive Oil
- Salt and Pepper
- Grated Mozzarella
See recipe card for quantities.
Instructions
Preheat the oven to 400F and have a baking dish ready, either a glass pie plate, or a square baking dish. Make sure to use a baking dish that can handle liquids, since the tomatoes and zucchini will extract water while baking.
Combine the olive oil, basil, onion, garlic, and salt in a small bowl. Mix well to combine.
Slice the tomatoes and zucchini in ¼ inch slices.
Lightly grease the baking dish and layer the sliced veggies. Alternate between the tomatoes and zucchini to fill the dish.
Spoon the olive oil mixture over the layered vegetables.
- Sprinkle the mozzarella cheese over the vegetables.
- Place the baking dish in the preheat oven for 25-30 minutes.
Take the Caprese Zucchini Casserole out of the oven. Drizzle with balsamic vinegar and sprinkle with more thinly sliced basil before serving.
Storing leftover Caprese Zucchini Casserole
Place any remaining Caprese Zucchini Casserole in an airtight container and refrigerate for 2-3 days. Enjoy the next day by reheating in the microwave for couple minutes.
Recipe
Caprese Zucchini Casserole
Ingredients
Olive Oil Mixture
- ¼ cup Olive Oil
- ¼ cup Red Onion finely chopped
- 3 cloves Garlic minced
- 3 tablespoon Fresh Basil finely chopped
- ¼ teaspoon Salt
Other Ingredients
- 2 small Zucchinis cut in ¼ inch slices
- 4 medium Tomatoes cut in ¼ inch slices
- ½ cup Grated Mozzarella
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Fresh Basil finely chopped
Instructions
- Preheat your oven to 400F and have a glass or ceramic baking dish ready. A pie plate or a 9"x9" dish works best.
- Make the Olive Oil Mixture by combining the oil, onion, garlic, the 3 tablespoon of basil, and the salt in a small bowl. Mix until well combined and set aside.
- Slice the tomatoes and the zucchini in ¼ inch slices. Depending on the size of the tomatoes, the quantity of tomatoes needed can vary.
- Lightly grease the baking dish and layer the sliced veggies. Alternate between the tomatoes and zucchini to fill the dish.
- Spoon the olive oil mixture evenly over the overlapping tomatoes and zucchini.
- Sprinkle the veggies with the grated mozzarella and place the dish (uncovered) in the preheated 400F oven. Bake for 25-30 minutes.
- Remove the dish from the oven and drizzle the casserole with the balsamic vinegar and sprinkle on the 1 tablespoon of finely chopped basil.
