Uploaded July 2021 | Updated September 2026, 3 days ago
The original version of this recipe was a family recipe which involved only tomato, zucchini, and mozzarella. So, if desired, all other elements may be left out. With or without the extras, this casserole is an easy way to make the best out of the season’s produce. Use local, ripe, fresh tomatoes and zucchinis for the best results.
It takes an hour or more for this deep casserole to cook properly, so plan accordingly. The cheese will most likely become lovely and toasty on its own, but 5 or so minutes under the broiler will also toast it nicely.
It’s great leftover, so have a slice or two when you make it and store the rest for future use.
Makes enough for 6-8 people.
Equipment:
• 9x9x4 deep casserole dish
• Japanese mandolin (optional)
Ingredients:
1-2 ea tomatoes large, beefy, sliced about as thick as the zucchini
1-2 ea zucchinis sliced 1/4”-1/8” thick
1-2 Tbsp butter soft
1-2 cloves garlic sliced thin
1 ea shallot sliced thin
1/2 lb mozzarella grated
2 Tbsp parmesan grated
1 tsp lemon juice
to taste salt, pepper
Procedure:
1. Preheat the oven to 350F.
2. Smear the inside of the casserole dish with the soft butter.
3. Grate the cheese.
4. Slice the garlic and shallot as thinly as possible.
5. Slice the zucchini and the tomato.
6. Place alternating layers of zucchini and tomato into the dish, stopping after each layer of zucchini to apply a little salt and pepper, scatter in a bit of the garlic and shallot, and some mozzarella (2 oz or so).
7. Try to end with zucchini on the top layer.
8. Drizzle with the lemon juice.
9. Apply salt and pepper as desired.
10. Use the last of the mozzarella.
11. Sprinkle with the grated parmesan.
12. Bake for 60 – 80 minutes, and let cool for at least 20 minutes before serving.
Music: bensound.com/royalty-free-music
The original version of this recipe was a family recipe which involved only tomato, zucchini, and mozzarella. So, if desired, all other elements may be left out. With or without the extras, this casserole is an easy way to make the best out of the season’s produce. Use local, ripe, fresh tomatoes and zucchinis for the best results.
It takes an hour or more for this deep casserole to cook properly, so plan accordingly. The cheese will most likely become lovely and toasty on its own, but 5 or so minutes under the broiler will also toast it nicely.
It’s great leftover, so have a slice or two when you make it and store the rest for future use.
Makes enough for 6-8 people.
Equipment:
• 9x9x4 deep casserole dish
• Japanese mandolin (optional)
Ingredients:
1-2 ea tomatoes large, beefy, sliced about as thick as the zucchini
1-2 ea zucchinis sliced 1/4”-1/8” thick
1-2 Tbsp butter soft
1-2 cloves garlic sliced thin
1 ea shallot sliced thin
1/2 lb mozzarella grated
2 Tbsp parmesan grated
1 tsp lemon juice
to taste salt, pepper
Procedure:
1. Preheat the oven to 350F.
2. Smear the inside of the casserole dish with the soft butter.
3. Grate the cheese.
4. Slice the garlic and shallot as thinly as possible.
5. Slice the zucchini and the tomato.
6. Place alternating layers of zucchini and tomato into the dish, stopping after each layer of zucchini to apply a little salt and pepper, scatter in a bit of the garlic and shallot, and some mozzarella (2 oz or so).
7. Try to end with zucchini on the top layer.
8. Drizzle with the lemon juice.
9. Apply salt and pepper as desired.
10. Use the last of the mozzarella.
11. Sprinkle with the grated parmesan.
12. Bake for 60 – 80 minutes, and let cool for at least 20 minutes before serving.
Music: bensound.com/royalty-free-music
