Zucchini Tomato Mozzarella Ritz Bake
A golden, layered summer bake that combines tender zucchini, ripe tomatoes, sweet onions, and melted mozzarella, topped with crunchy Ritz crackers and fragrant Italian herbs. As a longtime fan of simple yet impressive vegetable gratins, I love how this dish transforms humble garden produce into a crowd-pleasing centerpiece. The contrast of creamy cheese and buttery cracker topping makes every bite irresistibly flavorful.
| Italian Cuisine |
| Main or Side Dish |
| By Adam Rossi |
Ingredients:
Vegetable Layers:
- 3–4 medium zucchini, cut into ¼-inch thick rounds
- 3–4 large onions, peeled and thinly sliced
- 3–4 ripe tomatoes, sliced
Cheese & Seasoning:
- 1 lb. fresh mozzarella, sliced
- 2–3 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Topping:
- ½–1 cup Ritz crackers, crushed
Pan Preparation:
- Cooking spray
6–8 portions
15 minutes
30 minutes covered + 30 minutes uncovered
Easy
Tools We Use:
Instructions:
- Preheat & Prep Pan: Preheat your oven to 350 °F (175 °C). Lightly spray a 9×13-inch baking pan with cooking spray.
- Layer #1 – Vegetables: Arrange a single layer of tomato slices to cover the bottom of the pan. Next, add a layer of sliced onions, then zucchini rounds.
- Layer #1 – Cheese & Seasoning: Top the vegetables with half of the mozzarella slices. Season with salt, pepper, and a liberal sprinkle of Italian seasoning.
- Layer #1 – Cracker Topping: Evenly sprinkle about ½ cup of crushed Ritz crackers over the cheese.
- Layer #2 – Repeat: Repeat steps 2–4: tomato, onion, zucchini, mozzarella, seasoning, and more crushed Ritz—ending with mozzarella, herbs, and crackers on top.
- Bake Covered: Cover the pan tightly with aluminum foil and bake for 30 minutes at 350 °F.
- Bake Uncovered: Remove the foil and continue baking another 30 minutes, until the cheese is bubbly and the cracker topping is golden.
- Rest & Serve: Let the casserole rest for 5–10 minutes before serving to allow layers to set.
Chef's Tips:
- Uniform Slices: Use a mandoline for even vegetable slices—this ensures consistent cooking.
- Drain Zucchini: If your zucchini is very watery, lightly salt the slices and let them sit for 10 minutes, then pat dry.
- Cheese Upgrade: Swap part of the mozzarella for provolone or fontina for extra depth.
Essential Cookware Sets:
Serving Suggestions:
- Green Salad: A crisp arugula salad with lemon vinaigrette cuts through the richness.
- Garlic Bread: Warm, crusty garlic bread is perfect for mopping up juices.
- Grilled Proteins: Pair with grilled chicken or fish for a complete meal.
Storage:
- Assemble Ahead: Build the casserole and refrigerate (covered) up to 8 hours before baking.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in a 350 °F oven for 10–12 minutes, or microwave until heated through.
Dietary Adaptations:
- Vegan: Substitute vegan mozzarella and use dairy-free margarine in place of cooking spray.
- Gluten-Free: Replace Ritz crackers with crushed gluten-free crackers or panko.
- Low-Carb: Omit crackers entirely or use chopped nuts (almonds or walnuts) for a keto-friendly crunch.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 35 mg |
| Sodium | 450 mg |
| Total Carbohydrate | 20 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 12 g |
