Description
A simple and tasty zucchini tomato casserole that combines fresh vegetables and cheese for a delightful dish.
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)
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- In a greased 9×13 inch baking dish, layer half of the vegetable mixture evenly across the bottom.
- Sprinkle half of the mozzarella and half of the Parmesan cheese over the first layer of vegetables.
- Add the remaining vegetable mixture on top, followed by the rest of the mozzarella and Parmesan cheese.
- 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.
- Remove from the oven and let it cool for 5 minutes. Garnish with fresh chopped basil before serving.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg