My garden is still producing a few zucchini and tomatoes and this casserole recipe is a good one to add to any meal as a side dish.

2 medium sized zucchini, thinly sliced
1 medium onion, chopped
2 or 3 medium sized tomatoes, sliced
2 cups cheese, shredded (I used a combination of cheddar and parmesan) Can use any combination or whatever you like and can use as much as you like)
1 1/2  cups bread crumbs ( I make my own bread crumbs. You can find the instructions for making them here.)
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon parsley flakes
In a small bowl mix all the spices and salt and pepper, set aside.  Spray  a baking dish with cooking spray (I used a 9 x 9) add a layer of chopped onion, zucchini slices, tomato slices, cheese, and bread crumbs.  Sprinkle with spice mixture. Continue layering until you run out of ingredients ending with cheese and bread crumbs on top.  Bake in a preheated 375 degree oven, uncovered, for 45 to 50 minutes.  Enjoy!
Note:  You could add yellow squash to this recipe, too.
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  1. Helen from Seattle says:

    This is absolutely delicious!!! With cooked bacon torn into pieces and added to the layers, it makes a main dish. Fabulous either way. The grandkids love it served over rice.

  2. Pingback: CHEESY BACON YELLOW SQUASH CASSEROLE | The Southern Lady Cooks

  3. Anita McCormick says:

    does this recipe not require any broth or butter?

  4. This recipe sounds wonderful but unfortantly I can’t eat tomatoes anymore. Can you imagine not being able to eat tomatoes? it”s like a nightmare !!!

  5. Alright Ms. Southern Lady, now don’t tell the other bloggers I follow, but I try to be systematic when I look through my reading list on wordpress. Well today, I saw the picture of this and just jumped straight to it! The recipe is just wonderful. Looks so tasty.

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