Zucchini Casserole With Tomato Sauce and Bacon Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/28/22
A bowl of zucchini and tomato casserole
Westend61/Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
239 Calories
16g Fat
17g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 239
% Daily Value*
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 794mg 35%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 10g
Vitamin C 27mg 133%
Calcium 129mg 10%
Iron 2mg 9%
Potassium 706mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This zucchini casserole is an easy mixture of sliced zucchini with tomato sauce and bacon. A butter cracker and Parmesan cheese topping is the perfect finishing touch. Use diced tomatoes or crushed tomatoes in the dish instead of sauce, if desired.

The casserole is an excellent way to use fresh garden zucchini, and it goes well with just about any main dish. It also makes a great holiday side dish.

Ingredients

  • Butter, for greasing

  • 6 slices bacon, diced

  • 1 large yellow onion, chopped

  • 4 to 5 cups sliced zucchini

  • 1 (8-ounce) can tomato sauce

  • 3/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 15 butter crackers, crushed

  • 2 tablespoons unsalted butter, melted

  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F. Butter a 2-quart casserole.

  3. In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.

  4. Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.

  5. Turn the zucchini mixture into the prepared 2-quart casserole

  6. In a bowl, toss the crushed crackers with the melted butter.

  7.  Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.

  8. Bake the casserole in the pre-heated oven for about 30 minutes until hot and bubbly.

  9. Serve and enjoy!

Tip

  • Use crumbled Ritz, Town House, Club, or similar butter crackers for the topping.

Recipe Variations

  • Replace the tomato sauce with a (14.5-ounce) can of diced tomatoes or crushed tomatoes.
  • Use part or all yellow summer squash in the recipe.