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Vegetable Casserole

Vegetable Casserole

Vegetable Casserole. With some bacon bits. Bacon is optional of course, but it does add that hint of goodness that keeps you wanting seconds, and thirds….

Since it’s so close to being a total vegetarian dish, go for the fake bacon bits if you prefer. But health-wise, 2 strips of bacon for an entire casserole isn’t going to kill anyone.

When I told my husband I bought bacon for a couple of dishes this week, his eyes lit up, and he goes….”REAL bacon? Not that turkey bacon stuff?”

I figured after years of torturing him with turkey bacon, I could just make him happy for once. I mean, it’s in a veggie casserole.

Try this dish if you’re tired of all the barbecue you’ve been having lately. That’s why I made it. All those wings and pulled pork….how I suffer for you, SoupBelly 🙂

Vegetable Casserole with zucchini, potatoes, tomatoes (serves 4)


  • 1 large green zucchini, sliced thinly
  • 1 large yellow zucchini, sliced thinly
  • 1 large tomato, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 2 strips cooked bacon, crumbled
  • 4 oz. cheddar cheese, shredded
  • 2 tbsp. parmesan cheese
  • 1/4 cup italian bread crumbs
  • olive oil
  • salt
  • pepper


My photo shows enough ingredients for 2 casseroles. Double ingredients above if you would like 2 casseroles.

If you are making 1 casserole, visualize each bowl cut in half, and the cutting board cut in half. Visualize it!

The bacon, cheddar cheese, breadcrumbs, salt and pepper should be sprinkled on intermittently between layers until all used up.


This is how thin you should cut the veggies. Any thicker and it won’t cook thoroughly in the oven.


Preheat the oven to 420 degrees.

Tip – However you choose to layer this casserole, 4 important rules to go by are:

  • Potatoes cook better when placed beneath the squash/tomatoes, because the water drains down towards potatoes
  • Olive oil helps brown and cook the veggies
  • Salt helps release the water out of the veggies
  • Bread crumbs soak up excess liquid being released from veggies

Drizzle olive oil on the bottom of a casserole dish. Place potato slices first, then bacon, salt/pepper, and bread crumbs.


Place a single layer of zucchini slices over that. Add salt/pepper.

Place single layer of tomato slices on top of zucchini, followed by sprinkling of salt/pepper, cheddar cheese and breadcrumbs (no picture of tomatoes, sorry).  Drizzle olive oil on top.


Repeat the process all over again until you have used up all the ingredients.


I’m not showing you every single step involved, but I am giving you an idea of the layering process.


Cover with remainder of cheddar cheese, 2 Tbsp. parmesan cheese and breadcrumbs. Drizzle with olive oil.

Bake for 1 hour, uncovered.


I served mine with some nice crusty garlic bread.


You ever notice that during a TV cooking show, the chef always puts one dish into the oven, BUT BRINGS OUT ANOTHER COOKED VERSION IMMEDIATELY AFTER? I always think it’s funny. And I made 2 casseroles.




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