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Tomato Zucchini Casserole Recipe

Recipe by: DELTAQUEEN50

"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 15 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  • 2In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • 3Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  • 4Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  • 5Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 467 cals
  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 1/4 cup butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup fine bread crumbs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    467
    23%
  • Fat:
    32.6
    50%
  • Carbs:
    23.9
    8%
  • Protein:
    21.5
    43%
  • Cholesterol:
    92
    31%

Based on a 2,000 calorie diet

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