Tomato-Zucchini Casserole

This vegetarian casserole is all about the vegetables. Thin-sliced zucchini and fresh tomatoes get layered with a chili powder seasoning blend, then baked under a breadcrumb topping until tender and bubbling.

The spice mix punches above its weight. Chili powder, garlic powder, onion powder, and parsley flakes work together to season each layer without overwhelming the fresh flavor of the vegetables. It’s just enough warmth to keep things interesting.

No cheese, no cream, no heavy sauce. The tomatoes release their juices as they bake, creating a natural sauce that keeps the zucchini moist. The breadcrumb topping soaks up some of that liquid and crisps up on top for contrast.

Kitchen Tips

• Slice the zucchini thin and even. Thick slices won’t cook through in 40 minutes and leave you with crunchy centers.
• Use ripe, in-season tomatoes. Mealy off-season tomatoes release too much water and make the casserole soggy.
• Don’t skip layering the seasoning between the vegetables. Sprinkling it only on top leaves the bottom layers bland.
• Let the casserole rest 5 minutes after baking. The juices settle and it slices more neatly.

Variations

• Add a layer of shredded Parmesan or mozzarella for a cheesier version.
• Mix panko breadcrumbs with the topping for extra crunch.
• Swap chili powder for Italian seasoning and add fresh basil after baking for a Mediterranean direction.