The dish in your photo looks like a layered zucchini (courgette), tomato and cheese bake: browned zucchini and tomato slices stacked with melted mozzarella/cheese, herbs and a little olive oil. Similar versions use zucchini, tomatoes, mozzarella, oregano/Italian seasoning and bake until tender and golden. Servings
4–6 servings
Prep: 20 minutes
Salting/draining: 10–15 minutes
Cooking: 35–45 minutes
Total: about 1 hour
Ingredients
3 medium zucchini, sliced into ½–¾ cm rounds
4 medium ripe tomatoes, sliced into rounds
250–300 g mozzarella, sliced or shredded
40–50 g Parmesan, finely grated — optional
3 tbsp extra-virgin olive oil
2–3 garlic cloves, finely minced
1 tsp dried oregano
½ tsp dried basil or Italian seasoning
½ tsp black pepper
¾–1 tsp salt, divided
1 tbsp fresh parsley or basil, chopped
¼ tsp chili flakes, optional
Optional crispy topping
3 tbsp breadcrumbs or panko
1 tbsp Parmesan
1 tsp olive oil
The combination of zucchini, tomato and mozzarella is well established in baked casserole/gratin recipes; some versions use breadcrumbs and Parmesan for a browned topping.
Detailed Method
1. Prepare the zucchini
Wash and dry the zucchini. Cut into evenly sized rounds.
Arrange them on a tray and sprinkle lightly with salt. Leave for 10–15 minutes.
Pat them thoroughly dry with paper towels.
Why? Zucchini contains a lot of water. Removing some moisture helps prevent a watery casserole and gives you better browning.
2. Prepare the tomatoes
Slice tomatoes slightly thicker than the zucchini.
Place them on paper towels for about 5–10 minutes to absorb excess juice.
3. Preheat the oven
Heat oven to:
200°C / 400°F
or 180°C fan / 350°F fan.
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
4. Make the seasoning oil
Mix together:
olive oil
minced garlic
oregano
basil/Italian seasoning
black pepper
chili flakes, if using
Don’t add too much salt at this point because the zucchini, mozzarella and Parmesan can already contain salt.
5. Brown the zucchini — recommended
For the appearance in your photo, heat a large skillet over medium-high heat.
Brush or toss zucchini with a little of the seasoned oil and cook for approximately 2–3 minutes per side, until lightly browned.
You don’t need to cook it completely—the oven will finish it.
This extra step gives the zucchini the attractive golden edges visible in the photograph.
6. Assemble the layers
Arrange in the baking dish:
Layer 1: zucchini
↓
Layer 2: tomato
↓
Layer 3: mozzarella
↓
Layer 4: zucchini
↓
Layer 5: tomato
↓
Layer 6: mozzarella
Sprinkle herbs and a little Parmesan between the layers.
For a more compact, photo-style presentation, you can also arrange the slices vertically/overlapping rather than laying them completely flat.
7. Add the topping
Combine:
breadcrumbs
Parmesan
1 tsp olive oil
a pinch of oregano
Scatter over the top.
For a softer, cheesier casserole, simply omit the breadcrumbs and use extra mozzarella/Parmesan.
8. Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for 15–20 minutes, until:
zucchini is tender
tomatoes are soft
cheese is bubbling
top is golden brown
For an especially browned top, broil/grill for 1–2 minutes at the end. Watch it closely.
9. Rest before serving
Allow the casserole to rest for 8–10 minutes.
This is important—the cheese and vegetable juices will settle, making the portions much easier to lift.
Finish with fresh basil or parsley and a drizzle of good olive oil.
Nutrition Information
Nutrition depends heavily on the amount and type of cheese and oil used. As a rough guide, a zucchini-tomato-mozzarella bake can provide approximately:
Per serving* Approx.
Calories 220–300 kcal
Protein 12–17 g
Carbohydrates 9–14 g
Fat 14–21 g
Fiber 2–4 g
Calcium 250–400 mg
*Estimate assuming 6 servings and moderate cheese/oil use. Published versions of similar dishes range considerably—for example, one zucchini-tomato-mozzarella recipe reports 202 kcal, 16 g protein and 4 g fiber per serving, while another reports 170 kcal per serving.
Zucchini itself is relatively low in calories; USDA SNAP-Ed lists a medium 196-g zucchini at about 33 calories, 2 g protein, 2 g fiber and 6 g carbohydrate.
Nut / Allergen Information
Naturally nut-free:
The basic recipe above contains no peanuts or tree nuts.
However:
Mozzarella and Parmesan contain milk/dairy.
Breadcrumbs/panko usually contain wheat, although gluten-free versions are available.
Check packaged cheese and breadcrumbs for “may contain” allergen statements if cooking for someone with a severe allergy.
Parmesan is sometimes described as having a “nutty” flavor, but that does not mean it contains nuts.
If you add pesto, check carefully: traditional pesto often contains pine nuts, which are classified as tree nuts in U.S. allergen labeling.
If you add walnuts, almonds, pine nuts, etc., the dish is no longer nut-free.
For a strict allergy-safe meal, use products specifically verified as free from the allergen and avoid cross-contact.
Easy Variations
Low-carb/keto:
Skip breadcrumbs and use mozzarella + Parmesan.
Gluten-free:
Use certified gluten-free breadcrumbs, or omit them entirely.
Vegetarian:
The recipe is vegetarian as written, provided your cheeses are vegetarian-friendly.
Vegan:
Use plant-based mozzarella and Parmesan alternatives. Vegan versions of zucchini-tomato casseroles are also possible.
More protein:
Add cooked chicken, lentils, white beans or a layer of ricotta/cottage cheese.
Mediterranean:
Add sliced onion, olives, garlic, basil and oregano.
Spicy:
Add red-pepper flakes or thinly sliced fresh chili.
Recipe Q&A
Q: Why is my casserole watery?
A: Tomatoes and zucchini release considerable water. Salt and drain the zucchini, blot the tomatoes, don’t overcrowd the dish, and browning the zucchini first helps significantly.
Q: Can I skip frying the zucchini?
A: Yes. Layer the raw zucchini directly into the dish, but expect a softer, wetter result. Similar recipes bake raw zucchini and tomatoes directly, while others cook the zucchini first for better texture.
Q: Can I make it ahead?
A: Yes. Assemble it several hours ahead, refrigerate, and bake when needed. Add the breadcrumb topping shortly before baking for maximum crispness.
Q: Can I use cheddar instead of mozzarella?
A: Yes, but mozzarella gives the stretchy, mild cheese texture shown in the photo. Provolone, fontina, Monterey Jack or a cheese blend also work.
Q: Can I use zucchini and yellow squash together?
A: Absolutely. Alternate green zucchini and yellow squash for a colorful presentation.
Q: Why is my cheese watery?
A: Fresh mozzarella can release quite a lot of moisture. Pat it dry before using, or use low-moisture mozzarella for a firmer bake.
Q: Can I freeze it?
A: You can, although zucchini and tomato become softer after freezing. For the best texture, refrigerate leftovers instead and reheat in the oven.
Q: How long do leftovers keep?
A: Refrigerate promptly in a covered container and use within about 3–4 days. Reheat until thoroughly hot.
Q: Is this suitable for a nut-free diet?
A: Yes, the base recipe is nut-free, but check every packaged ingredient for allergen/cross-contact statements, particularly breadcrumbs, cheese and any optional pesto.
Q: Can I make it without Parmesan?
A: Yes. Just increase the mozzarella slightly or use another hard cheese. Parmesan is mainly there for extra savory flavor and browning.
Q: What should I serve with it?
A: It works particularly well with a green salad, garlic bread, grilled chicken, roasted fish, or simply crusty bread to soak up the tomato-cheese juices. A similar Jamie Oliver version is served with grilled garlic-rubbed bread.
Best tip for getting the photo-like result
Don’t skip the zucchini browning + draining step. Brown the zucchini until golden, blot the tomatoes, use low-moisture mozzarella, and let the finished bake rest for 8–10 minutes. Those four steps make the difference between a watery vegetable casserole and the stacked, browned, cheesy result shown in your photo.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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