Description
Savory tomato zucchini casserole brings Mediterranean warmth to dinner tables with layers of garden-fresh vegetables and melted cheese. Comfort meets nutrition in this simple yet satisfying dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 5 plum tomatoes, thinly sliced
- 2 medium zucchinis, thinly sliced
- 1 1/2 cups grated Cheddar cheese
- 1/3 cup grated Parmesan cheese
Seasoning and Herbs:
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Additional Ingredients:
- 1/4 cup butter
- 2 tablespoons finely chopped onion
- 3/4 cup fine bread crumbs
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with a light butter coating to prevent sticking.
- In a mixing bowl, blend Cheddar and Parmesan cheeses with minced garlic, oregano, and basil. Season generously with salt and pepper, then set mixture aside.
- Create the first vegetable layer by evenly spreading half the zucchini slices across the prepared baking dish’s bottom.
- Sprinkle one-quarter of the cheese mixture over the zucchini layer, ensuring uniform coverage.
- Arrange half the tomato slices atop the initial cheese layer, then dust with another quarter of the cheese mixture.
- Repeat the layering process with remaining zucchini and tomato slices, finishing with the final portion of cheese mixture.
- In a skillet over medium heat, melt butter and sauté onions until they become translucent and soft, approximately 3-4 minutes.
- Add breadcrumbs to the skillet, stirring continuously until they turn golden brown and develop a crispy texture.
- Distribute the toasted breadcrumb mixture evenly across the casserole’s surface.
- Cover the dish with aluminum foil and bake for 25 minutes to allow vegetables to soften.
- Remove foil and continue baking for an additional 20 minutes until the top becomes golden and vegetables are tender.
- Allow casserole to rest for 5-10 minutes before serving to help set and enhance flavors.
Notes
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the casserole.
- Use fresh summer zucchini and ripe tomatoes for maximum flavor and natural sweetness.
- Consider draining excess moisture from zucchini and tomatoes by salting and letting them sit for 15 minutes to prevent watery results.
- Try different cheese combinations like mozzarella or gruyere for unique flavor profiles and added richness.
- Make this dish gluten-free by substituting breadcrumbs with crushed gluten-free crackers or almond meal.
- Reduce fat content by using low-fat cheese varieties and replacing butter with olive oil in the breadcrumb topping.
- Add protein by incorporating cooked ground turkey or crumbled bacon between vegetable layers for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 213 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 40 mg