Scalloped Tomatoes & Zucchini Casserole
Aug 01, 2025- ½ stick salted butter
- 1 onion, sliced or chopped
- salt and black pepper to taste
- 1 tsp dried basil (or to taste - you can also use parsley if you don’t like basil)
- 2 Tbsp brown sugar
- 5 - 7 Roma tomatoes, sliced
- 2 small/medium zucchini, sliced thin
- 2 ½ cups bread cubes
- 6 oz. fresh shredded cheese of choice (I love the Asiago)
Preheat your oven to 375F. Grease a 9x13 pan and set aside.
Melt your butter in a large skillet and sauté your onions for 4 - 5 minutes or until they begin to soften.
Add your seasonings and toss to coat.
Add tomatoes and zucchini and toss together with the onions. Cook for a few minutes (5 - 7) to release some of the juices.
Add your bread cubes and gently toss them with the veggies.
Pour the mixture into your prepared baking dish. Bake for 25 minutes. Remove from oven and sprinkle cheese over the top. Bake an additional 5 minutes until the cheese is melted on top. Serve immediately and enjoy!
