Dinner

Fresh Italian Zucchini Casserole Recipe

Name: Fresh Italian Zucchini Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 medium-sized zucchinis, cut into slices (approx. 6 1/2 cups); 1 medium onion, cut into slices; 1 garlic clove, finely chopped; 1 can diced tomatoes (28 ounces) with juice; 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil; 1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano; 1/2 cup Parmesan cheese, grated; 3/4 cup mozzarella cheese, part-skim, shredded; 3 tablespoons olive oil, separated; 1 1/2 cups stuffing mix; 1/2 teaspoon garlic salt; 1/4 teaspoon black pepper

ByHarper Ellington October 27, 2025October 27, 2025

Jump to Recipe

Introduction

Zucchini deserves more credit, and this Italian-inspired casserole is a perfect way to showcase its flavor. Layers of tender zucchini, savory tomato sauce, and melted cheese come together in a comforting dish that’s perfect for family dinners. It’s simple to make, budget-friendly, and a great way to use fresh garden vegetables.

A round white ceramic dish filled with a baked casserole showing several layers: the bottom layer has sliced zucchini and tomato pieces with ground meat mixed in, the middle layer has more cooked vegetables and browned bits of meat, and the top layer is a golden melted cheese crust with browned, crumbly bits scattered across the surface. The edges of the dish have some baked-on residue, and the dish is sitting on a wooden board with a few garlic cloves and whole tomatoes around it, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium-sized zucchinis, cut into slices (approx. 6 1/2 cups)
3 tablespoons olive oil, separated
1 medium onion, cut into slices
1 garlic clove, finely chopped
1 can diced tomatoes (28 ounces) with juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 cups stuffing mix
1/2 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, part-skim, shredded

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add zucchini slices and cook for 5-6 minutes until tender. Drain any excess oil and set zucchini aside.
Step 2: Using the same skillet, add remaining olive oil and sauté onion and garlic for about 1 minute until aromatic. Add diced tomatoes, basil, oregano, garlic salt, and black pepper. Let simmer uncovered for 10 minutes.
Step 3: Remove skillet from heat and gently stir in the cooked zucchini slices, coating them evenly with the tomato sauce.
Step 4: Preheat oven to 350°F. Lightly grease a 13 x 9 inch baking dish. Transfer the zucchini and tomato mixture into the dish. Spread stuffing mix evenly over the top, then sprinkle with grated Parmesan cheese.
Step 5: Cover the dish with foil and bake for 20 minutes. Remove foil, sprinkle shredded mozzarella evenly on top, and bake uncovered for another 10 minutes or until cheese is melted and bubbly.
Step 6: Remove casserole from oven and let cool for a few minutes before serving. Enjoy your hearty, cheesy zucchini casserole!

Tips & Variations

Pat zucchini slices dry with paper towels before cooking to reduce excess moisture and prevent a watery casserole.
Substitute yellow summer squash or eggplant (salted and drained) for zucchini if preferred.
If you don’t have stuffing mix, use seasoned breadcrumbs mixed with Italian seasoning or panko with added herbs.
Swap Parmesan with Romano or Asiago, and mozzarella with provolone or fontina for different cheese flavors.
Use dried herbs instead of fresh by reducing the amount to one-third, or substitute with Italian seasoning.
Wait to add mozzarella until the last 10 minutes of baking for a crispier cheese topping.

Storage

Store leftover zucchini casserole in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day or two, but the zucchini may release some liquid over time. To freeze, portion into freezer-safe containers and keep for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes or use the microwave in 1-minute intervals, stirring occasionally. For a crispy top, broil for 1-2 minutes after reheating.

How to Serve

A white round dish holds a baked casserole with three visible layers: the bottom layer has round slices of green zucchini with a smooth texture, the middle layer is mixed with chopped red cherry tomatoes and crumbled light brown cooked meat, and the top layer is melted white cheese, slightly browned and bubbly, covering parts of the veggies and meat. The edges of the dish show some browned spots from baking. The dish is placed on a light wooden surface with a white marbled background, and fresh tomatoes and a basil leaf with a garlic clove are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh diced tomatoes work well. Use about 3 1/2 cups and you may need to add a bit more salt to taste.

How do I prevent the casserole from becoming watery?

Make sure to pat zucchini slices dry before cooking and avoid overcrowding the pan when sautéing. Also, drain some liquid from canned tomatoes before adding them to the sauce.