This zucchini and tomato casserole layers sautéed zucchini, onions, and tomatoes with panko, parmesan, mozzarella, and McCormick® Salt Free Garlic and Herb Seasoning for a savory, cheesy bake with big garden fresh flavor. Golden on top and tender throughout, this vegetable casserole recipe is an easy, comforting side that pairs beautifully with weeknight mains or summer gatherings.
This zucchini and tomato casserole layers sautéed zucchini, onions, and tomatoes with panko, parmesan, mozzarella, and McCormick® Salt Free Garlic and Herb Seasoning for a savory, cheesy bake with big garden fresh flavor. Golden on top and tender throughout, this vegetable casserole recipe is an easy, comforting side that pairs beautifully with weeknight mains or summer gatherings.
Key products
Instructions
Instructions
- Preheat oven to 375°F. Lightly grease 8x8-inch baking dish; set aside. Heat oil in large deep nonstick skillet on medium-high heat. Add zucchini and onion to pan and sprinkle with salt. Cook, stirring often, 12 to 16 minutes or until softened and lightly browned. Remove from heat and cool 10 minutes.
- Meanwhile, whisk eggs, panko, 1/2 cup Parmesan, 1 cup of the mozzarella, Garlic & Herb Seasoning, oregano, basil, pepper and remaining 1/2 teaspoon salt in large bowl. Add zucchini mixture and tomatoes, tossing to mix well. Spoon evenly into prepared baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan and 1/2 cup mozzarella.
- Bake 40 to 45 minutes until golden brown and cooked through. Let stand 10 to 15 minutes before serving.
Test Kitchen Tip: Substitute Garlic and Herb Seasoning with 1 teaspoon McCormick® Garlic Powder, 1 teaspoon Oregano Leaves, 1/2 teaspoon Basil Leaves, 1/2 teaspoon Pure Ground Black Pepper and 1/2 teaspoon salt.
