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Zucchini Tomato Casserole: A Simple, Tasty Delight!

A simple and tasty zucchini tomato casserole that combines fresh vegetables and cheese for a delightful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis sliced
  • 2 medium tomatoes sliced
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil chopped (for garnish)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced zucchinis, tomatoes, onion, and minced garlic. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are well coated.
  3. In a greased 9x13 inch baking dish, layer half of the vegetable mixture evenly across the bottom.
  4. Sprinkle half of the mozzarella and half of the Parmesan cheese over the first layer of vegetables.
  5. Add the remaining vegetable mixture on top, followed by the rest of the mozzarella and Parmesan cheese.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  7. Remove from the oven and let it cool for 5 minutes. Garnish with fresh chopped basil before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 25mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For added protein, consider layering cooked ground turkey or sausage between the vegetable layers.
  • Substitute the mozzarella with a dairy-free cheese alternative for a vegan version.

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