Zucchini and Tomato Casserole with Cheddar and Cracker Crumbs Recipe
Introduction
This zucchini casserole is a comforting and flavorful dish perfect for showcasing fresh summer vegetables. Layers of zucchini, tomatoes, and onions are topped with a crunchy cracker crumb and melted cheddar cheese for a satisfying meal or side.
Ingredients
- 4-5 fresh zucchini (about 6″ to 8″ length), sliced into 1/4″ slices
- 4 medium sized ripe tomatoes, cored and sliced into 1/4″ slices
- 1 medium sweet onion, sliced
- 1 tsp Kosher salt
- 1/4 tsp fresh ground black pepper
- 1 tsp chopped fresh thyme
- 1/2 tbsp granulated sugar (optional)
- 1 cup coarsely crushed saltine cracker crumbs
- 1/4 cup unsalted butter, cut into small cubes
- 1 1/2 cups shredded cheddar cheese
Instructions
- Step 1: Preheat the oven to 350 degrees F.
- Step 2: Spray a 2 or 3 quart high-sided glass casserole dish with cooking spray.
- Step 3: Arrange half of the zucchini slices in a single layer on the bottom of the prepared dish. Follow with half of the tomato slices and half of the onion slices. Sprinkle evenly with half the salt, pepper, fresh thyme, and sugar if using.
- Step 4: Sprinkle half of the crushed cracker crumbs over the vegetables, then dot with half of the butter cubes.
- Step 5: Sprinkle half of the shredded cheddar cheese over the cracker layer. Repeat all layers with the remaining ingredients, finishing with the last of the cheddar cheese on top.
- Step 6: Cover the casserole and bake for 30 minutes. Then remove the cover and bake for an additional 30 minutes, uncovered, until the casserole is hot, bubbly, and the vegetables are tender.
- Step 7: Allow the casserole to cool for 10 minutes before serving to set.
Tips & Variations
- Use Panko breadcrumbs instead of saltine cracker crumbs for a crunchier topping.
- Add a layer of cooked ground sausage or bacon for a non-vegetarian version.
- Fresh thyme can be replaced with rosemary or basil for different herb flavors.
- For a lighter option, substitute cheddar cheese with part-skim mozzarella.
Storage
Store any leftover zucchini casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm slices in a 350 degree F oven for about 15 minutes until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a few hours in advance and keep it covered in the refrigerator until ready to bake.
What can I use if I don’t have fresh thyme?
Dried thyme can be used in a pinch; just reduce the amount to about 1/2 teaspoon. Alternatively, fresh oregano or basil can add great flavor.
Print
Zucchini and Tomato Casserole with Cheddar and Cracker Crumbs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting Zucchini Casserole features layers of fresh zucchini, ripe tomatoes, and sweet onions, topped with a buttery crushed saltine cracker crust and melted cheddar cheese. Baked until bubbly and tender, it’s a perfect side dish or light main that’s easy to prepare and bursting with fresh flavors.
Ingredients
Vegetables
- 4–5 fresh zucchini (about 6″ to 8″ length), sliced into 1/4″ slices
- 4 medium sized ripe tomatoes, cored and sliced into 1/4” slices
- 1 medium sweet onion, sliced
Seasonings & Toppings
- 1 tsp. Kosher salt
- 1/4 tsp. Fresh ground black pepper
- 1 tsp. chopped fresh thyme
- 1/2 tbsp granulated sugar (optional)
- 1 cup coarsely crushed saltine cracker crumbs
- 1/4 cup unsalted butter, cut into small cubes
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Prepare Casserole Dish: Lightly spray a 2 or 3-quart high-sided glass casserole dish with cooking spray to prevent sticking.
- Layer Vegetables: Arrange half of the zucchini slices in a single layer on the bottom of the casserole dish. Follow with half of the tomato slices, then half of the onion slices in an even layer.
- Add Seasonings: Sprinkle half of the kosher salt, black pepper, chopped fresh thyme, and granulated sugar (if using) evenly over the layered vegetables.
- Top with Crackers and Butter: Sprinkle half of the crushed saltine cracker crumbs over the vegetables and dot evenly with half of the small butter cubes.
- Add Cheese and Repeat Layers: Sprinkle half of the shredded cheddar cheese over the cracker layer. Carefully repeat the layering process starting with the remaining zucchini, tomatoes, onions, seasonings, cracker crumbs, butter, and finish with the remaining shredded cheddar cheese on top.
- Bake Covered: Cover the casserole with a lid or foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the cover and continue baking for an additional 30 minutes, or until the casserole is hot, bubbly, and the vegetables are tender.
- Cool and Serve: Allow the casserole to cool for about 10 minutes before serving to let it set and enhance the flavors.
Notes
- For a gluten-free version, substitute the saltine crackers with gluten-free crackers or breadcrumbs.
- If you prefer a stronger cheese flavor, try mixing cheddar with mozzarella or Parmesan.
- The sugar is optional and helps balance acidity; you can omit it based on your taste or dietary needs.
- Fresh thyme can be substituted with dried thyme—use about 1/3 the amount if dried.
- Use unsalted butter to control sodium levels.
- This casserole pairs wonderfully with grilled meats or as a vegetarian main when served with a side salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: zucchini casserole, baked vegetable casserole, cheddar cheese casserole, summer vegetable bake, easy vegetable side dish
