Baked Zucchini and Tomato Casserole
Layers of tender zucchini and hearty tomato sauce baked together with Italian herbs for a warm, veggie-packed casserole. A flavorful, school-friendly side!
Equipment
- 2 2-inch full hotel pans
Ingredients
- 10 pounds Zucchini, thinly sliced, coins
- 2 qts Tomato sauce, low-sodium
- 1 tbsp Garlic granulated
- 1 tbsp Italian seasoning
- 1½ tsp Red pepper flakes
- 1½ cups Breadcrumbs
- 1.9 pounds Mozzarella, skim, shredded
Instructions
- Preheat oven to 350°F.
- Spray two 2-inch full hotel pans with nonstick spray.
- Mix tomato sauce with garlic powder, Italian seasoning, and pepper.
- Build layers in each pan as follows:● Layer 1: ¼ of the sliced zucchini● Layer 2: 1 cup seasoned tomato sauce, spread evenly● Layer 3: Sprinkle 3 tablespoons breadcrumbs● Layer 4: Sprinkle ¾ cup shredded cheese● Repeat these 4 layers until all ingredients are used—aim for2 full layers per pan
- Top each pan with remaining breadcrumbs and cheese.
- Cover pans with foil and bake for 30 minutes.
- Uncover and bake an additional 10–15 minutes, or until cheese is melted, lightly browned, and internal temp reaches 165°F. CCP: Hot hold at 135°F or higher until time of service.
Nutrition
Serving: 0.5cupCalories: 73kcalCarbohydrates: 7.2gProtein: 4.7gFat: 0.3gSaturated Fat: 1.9gCholesterol: 7.7mgSodium: 155.4mgFiber: 1.6gSugar: 3.7g
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