Tomato Zucchini Casserole
Josh axe, dc, dmn, cns.
Recipe Summary Tomato Zucchini Casserole
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.Ingredients | Spinach Zucchini Casserole1 ½ cups grated Cheddar cheese⅓ cup grated Parmesan cheese½ teaspoon dried oregano½ teaspoon dried basil2 cloves garlic, mincedsalt and pepper to taste2 medium zucchinis, thinly sliced5 plum tomatoes, thinly sliced¼ cup butter2 tablespoons finely chopped onion¾ cup fine bread crumbsDirectionsPreheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.Arrange 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.Melt 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.Cover 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.Info | Spinach Zucchini Casseroleprep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 Servings
TAG : Tomato Zucchini CasseroleSide Dish, Vegetables, Squash, Summer Squash,
