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Zucchini, Tomato, and Onion Casserole Recipe

Recipe by: Andrea F

"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • 2Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
  • 3Bake in the preheated oven until thoroughly heated, about 30 minutes.
Ingredients
  • 8 servings
  • 205 cals
  • 1 zucchini, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 cup unsalted butter
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dry mustard
  • 2 cups grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    205
    10%
  • Fat:
    17.4
    27%
  • Carbs:
    4.5
    1%
  • Protein:
    8.6
    17%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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