Print Options

Back to Tomato Zucchini Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Tomato Zucchini Casserole

 Tomato Zucchini Casserole
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
6 ServingsPrep: 20 min. Bake: 20 min.

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.

2 of 2

Tomato Zucchini Casserole (continued)

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.