This Tomato and Zucchini Casserole is me saying goodbye to summer and high-fiving fall. A cozy casserole highlighting the last few weeks of the summers best produce.
I’m not kidding when I say I’ve got one foot in the door and one foot out. My left one is wearing a flip flop and holding on to summer and it’s amazing end of season produce. My right one is sporting booties, wool socks and skipping into fall with all the things pumpkin spice.
October is my favorite month of the year. We still get a handful of warm days here in Park City where flip flops and a t-shirt are all you need. And because we live in the mountains and generally have a late harvest, the farmers market is giving us the last of the tomatoes, zucchini and other summer favorites. October is also when the colors start to change in the mountains and it’s not uncommon to have a mountain bursting with reds and yellows only to have the mountain tops capped in a blanket of white snow. It can be straight up cold in mornings and then gorgeous and mild in the afternoon. As corny as this might sound, you can just feel winter knocking at the door.
I guess you could say October is my favorite because it’s the perfect place of in-between.
This casserole is the poster child of October. It’s bursting with freshness- vine ripe tomatoes and local summer squash but then gets baked in the oven to turn into a warm, comforting casserole. Flip flops or booties, this casserole is definitely worth making while you can still get local tomatoes. I kid you not that I’ve made this three times in the last few weeks. My kids love it (they love the tomatoes anyway….), my husband loves it, and it’s kind of the perfect side dish to just about everything. Except for tacos. But it goes with just about everything else! 🙂
This casserole is also super adaptable- I used gluten free bread crumbs (these are my favorite) but use what you’ve got on hand. The red onion is easily replaced with shallots or even scallions. You can swap the cheddar and parmesan with a different cheese as well. I’ve used mozzarella, asiago and even pepper jack. This recipe makes a full 9×13 casserole so feel free cut in half if it’s just for 2-3 people. Though it’s worth nothing that this makes for awesome leftovers so having too much shouldn’t be a problem!
Happy first of October and have a great week ahead. xo, Kelley
- 6 medium sized roma tomatoes, thinly sliced
- 4 small zucchini, thinly sliced
- 3/4 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 + 1/8 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 cup butter
- 1/4 cup finely chopped red onion
- 2/3 cup bread crumbs
- Preheat oven to 375F degrees.
- Lightly butter a 9x13 pan..
- In a small bowl, combine both cheeses, Italian seasoning, garlic powder, salt and pepper; set aside.
- Arrange half of the zucchini slices in the buttered dish. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a small skilled over medium heat. Stir in onions, and cook for 2-3 minutes until soft and translucent. Turn off heat and stir in breadcrumbs; season with a pinch of salt and pepper. Sprinkle evenly on top of casserole.
- Cover the dish with foil, and bake 20 minutes. Remove foil, and bake uncovered 20-30 minutes more until the top is crispy and the vegetables are tender. Remove from oven and serve warm.