Description
This Tomato Zucchini Casserole is a delightful summer dish that combines fresh zucchini, tomatoes, and savory cheeses baked to perfection. A flavorful and colorful side dish or vegetarian main that’s easy to prepare.
Ingredients
Scale
Zucchini:
- 2 medium zucchinis, thinly sliced
Tomatoes:
- 3 medium tomatoes, thinly sliced
Onion Mixture:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Additional Ingredients:
- 1/4 cup breadcrumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Sauté Onion: In a skillet, sauté onion and garlic in 1 tbsp olive oil until softened.
- Layer Vegetables: Spread sautéed mixture in the baking dish. Arrange zucchini and tomato slices in rows over the onions.
- Season and Top: Drizzle with remaining olive oil, season with herbs, salt, and pepper. Sprinkle cheeses and breadcrumbs on top.
- Bake: Cover and bake for 25 minutes, then uncover and bake for additional 10–15 minutes until golden.
- Rest and Serve: Let it rest before serving. Garnish with parsley if desired.
Notes
- This dish is versatile as a main or side.
- Try other cheeses like Gruyère or provolone.
- For gluten-free, use gluten-free breadcrumbs or omit.
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
