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Caprese Zucchini Casserole

  • 25 m
  • 55 m
Carolyn Casner
“A summertime favorite—zucchini casserole—gets an Italian spin in this delicious and healthy side dish with tomatoes, mozzarella and basil. You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two. A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors. Serve with grilled or roasted chicken and some quinoa, rice or couscous to soak up the juices from the casserole for a satisfying and easy dinner.”


    • 2 medium zucchini and/or summer squash, sliced
    • 2 medium tomatoes, sliced
    • ¼ cup finely chopped shallot
    • ¼ cup chopped basil plus 2 tablespoons, divided
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¾ cup shredded fresh mozzarella cheese (3 ounces)
    • Balsamic vinegar (optional)


  • 1 Preheat oven to 400°F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray.
  • 2 Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish.
  • 3 Combine shallot, ¼ cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019