Tomato Zucchini Casserole

Tomato Zucchini Casserole

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A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Ingredients
  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 1/4 cup butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup fine bread crumbs

Directions
  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-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.
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.

by

Published 2020-04-21 03:55:08

Ingredients

    • 1 1/2 cups grated Cheddar cheese
    • 1/3 cup grated Parmesan cheese
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 2 medium zucchinis, thinly sliced
    • 5 plum tomatoes, thinly sliced
    • 1/4 cup butter
    • 2 tablespoons finely chopped onion
    • 3/4 cup fine bread crumbs

Instructions

    • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-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.

Recipe Details

Servings: 4.

Prep Time:
12001200

Cook Time:
33003300

Total Time:
45004500

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