Zucchini Recipe ⟶ 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

• 1 ½ cups grated Cheddar cheese
• ⅓ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 medium zucchinis, thinly sliced
• 5 plum tomatoes, thinly sliced
• ¼ cup butter
• 2 tablespoons finely chopped onion
• ¾ cup fine bread crumbs

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. 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.
4. 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.
5. 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.

Nutrition Facts

• calories459.9
• carbohydrateContent23.8 g
• cholesterolContent90.9 mg
• fatContent32.2 g
• fiberContent3.4 g
• proteinContent20.8 g
• saturatedFatContent19.7 g
• sodiumContent953.6 mg
• sugarContent5.6 g