Zucchini, Tomato and Potato Casserole

Last Updated on February 11, 2021

Harvest from your summer garden and make this delicious Zucchini, Tomato and Potato Casserole recipe! It’s a perfect summer side dish for veggie lovers!

Harvest from your summer garden and make this delicious Zucchini, Tomato and Potato Casserole recipe!

If you have a garden full of zucchini (or summer squash or courgette or whatever you choose to call it…) you are probably looking for delicious ways to use it up.  I came across some beautiful local organic yellow zucchini and knew I had to come up with something to really showcase the flavour and colour.  Just look at that vibrant yellow!

Zucchini, Tomato and Potato Casserole

This casserole is a perfect side dish for many summer meals.   Caramelized onions line the bottom, with layers of  sliced of zucchini and potato with a final layer that is carefully and beautifully arranged to include tomato.  It is then topped with basil and almonds.  This recipe was inspired by this recipe in Southern Living.

 

Zucchini, Tomato and Potato Casserole

It didn’t take me long to prep but my knife skills are severely lacking.  I wish I had a mandolin when I was doing this.  I do have a food processor but I’ve never used the slicing blade and didn’t think this was the time to try. 

It is important to try and get an even thickness with your slices though so that it all cooks evenly.

 

Zucchini, Tomato and Potato Casserole

Zucchini, Tomato and Potato Casserole

Ingredients:

1 Large Onions, sliced ¼” thick
2 medium Potato, sliced ¼” thick
2 medium Zucchini, sliced ¼” thick
2 medium Tomatoes, sliced ¼” thick
1 tsp Sea Salt
¾ tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
1 tsp dry Basil or 1 tbsp fresh Basil, minced
¼ Cup Sliced, Blanched Almonds

Directions:

Preheat oven to 375°.

Layer onions into a 10-inch quiche dish or pie dish.

Toss together potatoes, zucchini, tomatoes with salt and pepper.

Arrange potatoes and zucchini into separate layers over the onions and drizzle with 1 Tbsp oil.

Arrange potatoes and zucchini and tomatoes in a single layer over this, alternating and overlapping slightly.

Sprinkle basil and almond over top then drizzle with remaining oil.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake for a further 35 to 40 minutes or until golden brown.

Let stand about 10 minutes before serving.

 

Zucchini, Tomato and Potato Casserole

Zucchini, Tomato and Potato Casserole

Zucchini, Tomato and Potato Casserole

Ingredients

  • 1 Large Onions, sliced ¼" thick
  • 2 medium Potato, sliced ¼" thick
  • 2 medium Zucchini, sliced ¼" thick
  • 2 medium Tomatoes, sliced ¼" thick
  • 1 tsp Sea Salt
  • ¾ tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp dry Basil or 1 tbsp fresh Basil, minced
  • ¼ Cup Sliced, Blanched Almonds

Instructions

  1. Preheat oven to 375°.
  2. Layer onions into a 10-inch quiche dish or pie dish.
  3. Toss together potatoes, zucchini, tomatoes with salt and pepper.
  4. Arrange potatoes and zucchini into separate layers over the onions and drizzle with 1 Tbsp oil.
  5. Arrange potatoes and zucchini and tomatoes in a single layer over this, alternating and overlapping slightly.
  6. Sprinkle basil and almond over top then drizzle with remaining oil.
  7. Cover with aluminum foil and bake for 30 minutes.
  8. Remove foil and bake for a further 35 to 40 minutes or until golden brown.
  9. Let stand about 10 minutes before serving.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
Harvest from your summer garden and make this delicious Zucchini, Tomato and Potato Casserole recipe!

Need more recipes to use up all that zucchini? Here are some recipes from my friends to help!

 

Cheesy Zucchini Bake

The Best Chocolate Chip Zucchini Bread 

Harvest from your summer garden and make this delicious Zucchini, Tomato and Potato Casserole recipe!

 

Harvest from your summer garden and make this delicious Zucchini, Tomato and Potato Casserole recipe! It's a perfect summer side dish for veggie lovers!

 
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34 thoughts on “Zucchini, Tomato and Potato Casserole

  1. What a great way to use up the abundance of produce from your garden, it looks good and probably tastes awesome

  2. I am so impressed with this recipe. This will be perfect here in another few weeks or so to use veggies from my garden. I am sure my family will love this. Thank you for sharing this recipe.

  3. I make a similar casserole but use onion slices instead of potatoes. I am going to have to try your version!

  4. Love the look of this dish, so pretty, this is a dish I would enjoy, sadly no one else in my home would though

  5. Now, this is something I’ve never had before, but it does look so very appealing and sounds tasty! I;ve pinned this … I think this would be something we’d all love… and for us, it’s different!

    Thank you so very much.

  6. This looks fantastic! I love how colorful it is! I’ll be able to make plenty of this in a week or so, the zucchini, potatoes and tomatoes will all be ready to eat then!

  7. Wow, that looks amazing! I don’t even really like zucchini but I’d like to try it… 🙂 I’m sure all the flavours would go so well together. Wish we’d had this recipe when I was a kid and we had zucchinis galore in the garden… 🙂

  8. your dish looks amazing…mine other the other hand was just ugly…..it tasted good soI will try it again

  9. Holy tomatoes! I love this recipe, Elizabeth. I will be featuring it at our Inspiration Monday Party this Sunday 2pm EST. Hope to see you there! 🙂 Julie redheadcandecorate.com

  10. What a beautiful presentation! I’m looking forward to all those zucchinis from the garden this year!

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