Layered Zucchini and Tomato Casserole

Layered Zucchini and Tomato Casserole

With rich parmesan cheese

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)



as needed

a dash

(A)tomato sauce

400 g (about 14 oz.)

1/2 bulb

3 twigs

1 tsp

3 Tbsp


  1. Make the tomato sauce (A).
    Remove seeds from whole tomatoes and coarsely smash.
    Mince the onion, then place in a pot with the olive oil and half the basil.
    When tender, add the whole tomatoes and salt, and stew for 10 minutes.
    Cook while stirring with a wooden spatula, and add the remaining basil for the finishing touch.
  2. Cut the zucchini lengthwise into 3 mm (1/8 in.) thick pieces.
    Thinly cover with bread flour, and cook with olive oil until lightly browned.
    Remove excess oil with paper towels, then lightly salt.
  3. Arrange zucchini in a heat-resistant container, then evenly layer on 2 Tbsp of tomato sauce and sprinkle with about 1 Tbsp of parmesan cheese.
    Repeat this two times.
  4. Bake for 15-20 minutes in an oven at 200 C (390 F) until browned.

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