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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 127
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 22 mg
  • Sodium:
  • 232 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g

Cheesy Zucchini Bake

This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings.

SERVINGS

 6-8

CATEGORY

 Side Dish

METHOD

 Baked

PREP

 10 min.

COOK

 45 min.

TOTAL

 55 min.

INGREDIENTS

  • 2 medium tomatoes, peeled and cut into wedges
  • 2 small zucchini, sliced
  • 2 small yellow summer squash, sliced
  • 1/8 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Dash garlic powder
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup dry bread crumbs
  • 1 cup (4 ounces) shredded mozzarella cheese

DIRECTIONS

Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving. Yield: 6-8 servings.

Printed from tasteofhome.com Sep 5, 2008

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