By Wendy Zitzman
I’m doing my best to savor these last few days of summer foods before I start going crazy with my new fall recipes. So, with some fresh summer zucchini and heirloom tomatoes on hand, I created this simple vegetable recipe that was delicious and light.
My Baked Zucchini and Tomato Casserole Recipe is the perfect, low calorie side dish to go with a chicken or fish entree. The simplicity of the recipe highlights the natural flavor of the vegetables.
And it’s a great way to use some of those extra zucchini and tomatoes that you may have on hand. I used some beautiful heirloom tomatoes in my casserole, but just about any other tomatoes would work just as well. Just 5 Points per serving makes this a nice, filling side dish that won’t break the bank. Enjoy!
BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE
Wendy Zitzman
3.46 from 97 votes
A great, low calorie casserole recipe for summer, this dish is delicious. Flavorful, yet light, it’s a simple vegetable recipe that highlights the wonderful, natural flavor of zucchini and tomatoes.
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Prep TimePrep Time 15 minutes mins
Cook TimeCook Time 55 minutes mins
Total TimeTotal Time 1 hour hr 10 minutes mins
ServingsServings 4 servings
CaloriesCalories 126
Ingredients
- 2 large zucchini - (thinly sliced lengthwise)
- 4 large heirloom tomatoes - (sliced thinly)
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Preheat oven to 375 degrees.
In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
Spray an 11 X 13 casserole pan with non-fat cooking spray.
Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
Cover loosely with foil and bake in oven for about 25 minutes.
Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.
Notes
Entire recipe makes 4 servings
Serving size is 1/4th of casserole
Nutrition
Nutrition Facts
BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE
Amount per Serving
Calories
126
% Daily Value*
Fat
3.9
g
Saturated Fat
2.1
g
13
%
Cholesterol
10
mg
3
%
Sodium
171
mg
7
%
Potassium
883
mg
25
%
Carbohydrates
17.3
g
6
%
Fiber
5
g
21
%
Sugar
9
%
Protein
8.6
g
17
%
Calcium
170
mg
17
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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10 Comments
Jeanne5 years agoReply
The zucchini we grew was finished so I substituted eggplant from our garden and it was delicious.
Trisha Hartmann6 years agoReply
Super delicious and satisfying. Making it for the second time tonight! Like others have done, I added more cheese in between the layers and also get creative with the addition of extra veggies — mushrooms, spinach, etc. My two year old even loves it!
E.Nancy Mazrolle6 years agoReply
Made this recipe, loved it as it is WW friendly. One problem: The directions say cut into 6 equal pieces but the NOTES say 4 pieces for 5 points each. If you cut it into 6 pieces it then becomes 3 points each–I like that. Just sayin.
WendyPost Author6 years agoReply
So glad you liked it! And thanks for catching that error! The recipe makes 4 servings. I recalculated everything with the new WW Points update, and forgot to correct the servings listed in the instructions. :)
Lauren America6 years agoReply
Made this yesterday according to directions.
Was absolutely delicious AS IS.
There’s no reason at all to alter it.
Everyone loved it and I’m planning on making it again very, very soon.
THANK YOU for a very sensible and delicious recipe! ??Meghan10 years agoReply
Loved this dish!!! We also altered it to add 1 lb. extra lean hamburger and 1/2 lg. onion sauteed in between the 2 veggie layers. Everyone loved this dish as a main entree with a small caeser salad & lite dressing. NOM NOM!
Tessa11 years agoReply
I really enjoyed this dish. It is substantial enough for a main meal but makes a nice side dish too. It is very visually appealing to the guests. The flavors are great. Nice texture.
Lindsay12 years agoReply
This was so delicious! Even my picky 18-month old loved it. A few alterations I made: I only used 1/2 cup of regular bread crumbs. And I added 3/4 cup of part-skim mozzarella cheese. I will definitely be making this again. Thanks for the recipe!
deborahpucci12 years agoReply
It looks delicious!
Elizabeth @ Food Ramblings12 years agoReply
looks great!!!
