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Tomato Zucchini Casserole Recipe

This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.—Alison Relkov, Cochrane, Alberta

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Tomato Zucchini Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 cup (4 ounces) shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 small zucchini, thinly sliced
1/4 cup butter, divided
2 medium tomatoes, thinly sliced
2 tablespoons finely chopped onion
1/2 cup dry bread crumbs

Directions

In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.
In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 213 calories, 15 g fat (10 g saturated fat), 45 mg cholesterol, 496 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Tomato Zucchini Casserole in Casserole Cookbook , p251

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Tomato Zucchini Casserole

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Reviewed on Aug. 16, 2012 by Juliev320

Imsauted garlic, onion and zucchini together. Used an Italian mix of cheeses. Used my crumb topping for tomato crumble. So, I guess that you can play with it a bit and it is still good. Zucchini is very mellow.

Reviewed on Jul. 20, 2011 by jmkasprak

This was excellent. I used a shredded Italian cheese mix, and it really had a lot of flavor vs plain mozzarella. Next time I will add the garlic to the zucchini saute instead of putting it in with the cheese.

Reviewed on Feb. 19, 2011 by mnccaleb

This dish is a hit every time I make it - even with people who thought they wouldn't like it! Love the crumb topping!