I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.—Christopher Gordon, Springfield, Missouri
In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.
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Average Rating:
lambasio
Apr 24, 2015
Mixed reviews in our home. I liked this dish, though it needed salt. My husband hated it. He didn't care for the texture of the tomatoes, and thought the flavors did not work well together.
lorivan
Aug 20, 2014
I added fresh grated parmesan between the layers. Delicious!
dghokie
Nov 8, 2013
This was wonderful...... I had only one zucchini so I used a yellow squash for the 2nd zucchini. And I always add ground pepper....... definitely a two-helping side..... or a main course with a salad!
Spider58
Aug 3, 2013
Excellent low/no calorie side dish, fantastic flavors
Reviews
Mixed reviews in our home. I liked this dish, though it needed salt. My husband hated it. He didn't care for the texture of the tomatoes, and thought the flavors did not work well together.
I added fresh grated parmesan between the layers. Delicious!
This was wonderful...... I had only one zucchini so I used a yellow squash for the 2nd zucchini. And I always add ground pepper....... definitely a two-helping side..... or a main course with a salad!
Excellent low/no calorie side dish, fantastic flavors