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–+ servings

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!
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Course Side
Servings 50 people
Calories 73 kcal

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
Recipe Source:
Canned Product Foodservice Tomatoes, School Foodservice, Tomatoes
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