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This 30-minute zucchini casserole is the perfect side dish for any dinner recipe. It has bread and vegetables all rolled into one, making it a one-stop shop for sides.

A close up of Cheesy Zucchini Casserole on a table. My mom used to make this when I was little, and she still makes it today. It’s one of my favorite recipes, without a doubt. Now that I am making dinners for my family, I make this recipe quite a bit. It’s so easy to make, you can’t mess it up (it’s simple!), and it tastes great.

I have also found a few short-cuts, which make it even easier. I use Hunts Canned Tomatoes instead of slicing the tomatoes myself. I’ve found that it is much quicker letting Hunts handle the prep-work. Haha!! It saves me the time of cutting all of the tomatoes into tiny pieces. It also tastes better, since it ripens on the vine and not on a shelf. Plus, I like that I can pick flavored tomatoes, like Hunts Diced Tomatoes with Basil, Garlic & Oregano, which is perfect for today’s recipe.

Ingredients sitting on a table to make zucchini casserole.

Hunt’s tomatoes are 100% natural, and they let their tomatoes ripen on the vine. They even use a process called FlashSteam™ to peel the tomatoes. FlashSteam™ means that instead of using chemicals, like some other companies, Hunts uses steam to peel the tomatoes.

It might not be the easiest way, but I agree with Hunt’s that it seems like the right way.
Ingredients sitting on a table to make a Zucchini Casserole. Ingredients:

  • 5 zucchini, sliced
  • 1 onion, sliced
  • 2 egg YOLKS
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 Can Hunt’s tomatoes are 100% natural
  • 1 cup Mozzarella Cheese
  • 1 tube crescent rolls (you can swap this out for a pie crust).

Directions:

A bowl of cut zucchini and onions in a pot.

  • Slice the zucchini and onions.
  • SautĂ© them in a skillet using butter or non-stick spray
  • SautĂ© until transparent.
  • Separate two eggs, keeping only the yolks.
  • Temper the yolks (If you put the yolks into the hot pan, it will scramble, so put them into a bowl and pull a little of the hot vegetables out of the skillet. Add the hot vegetables to the yolks and mix until the yolks have reached the same temperature as the vegetables. Once this happens, pour the eggs into the skillet.

    A bowl of cut zucchini and beaten eggs.

  • Add basil, garlic & oregano. Stir.
  • Add cheese.
  • Turn the heat off and prepare your dish.
  • Put your crescent roll onto the bottom of a pan.
  • Pour your vegetable mixture onto the crescent rolls.
  • Top with about 1 cup of Hunts Diced Tomatoes with Basil, Garlic & Oregano (drained).
  • Cook at 350 degrees for 30 minutes, or until the crust looks like it is done.

A tray of unbaked zucchini casserole with a can of Hunts diced tomatoes behind it.

Optional toppings:
~More Hunts Diced Tomatoes with Basil, Garlic & Oregano
~More cheese
~Yellow mustard (gives it a little ‘kick’) This recipe is so easy to make and everyone loves it.

Oh- and it even tastes great when it’s reheated, so I’ll usually double the recipe so I can have it for another meal or snacks the following day.
Enjoy!

A close up of a fork full of baked zucchini casserole with a white plate of it.

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Zucchini Casserole

Ingredients 

  • 5 zucchini sliced
  • 1 onion sliced
  • 2 egg YOLKS
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 Can Hunts Diced Tomatoes with Basil Garlic & Oregano
  • 1 cup Mozzarella Cheese
  • 1 tube crescent rolls you can swap this out for a pie crust

Instructions 

  • Directions:
  • Slice the zucchini and onions.
    A bowl of cut zucchini and onions in a pot.
  • SautĂ© them in a skillet using butter or non-stick spray
  • SautĂ© until transparent.
  • Separate two eggs, keeping only the yolks.
  • Temper the yolks (If you put the yolks into the hot pan, it will scramble, so put them into a bowl and pull a little of the hot vegetables out of the skillet. Add the hot vegetables to the yolks and mix until the yolks have reached the same temperature as the vegetables. Once this happens, pour the eggs into the skillet.
    A bowl of cut zucchini and beaten eggs.
  • Add basil, garlic & oregano. Stir.
  • Add cheese.
  • Turn the heat off and prepare your dish.
  • Put your crescent roll onto the bottom of a pan.
  • Pour your vegetable mixture onto the crescent rolls.
  • Top with about 1 cup of Hunts Diced Tomatoes with Basil, Garlic & Oregano (drained).
  • Cook at 350 for 30 minutes, or until the roll is done.
    A tray of unbaked zucchini casserole with a can of Hunts diced tomatoes behind it.

Additional Info

Tried this recipe?Mention @yourmodernfamily or tag #yourmodernfamily!

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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2 Comments

  1. Just printed this recipe. Thanks! I will be making it soon. It reminds me if italy

    1. It is SO good!!! (My husband & dad like it best with yellow mustard on it, but I like it just like this… and I usually sprinkle some more tomatoes on top of mine, when it’s on my plate.) 🙂 Enjoy!!