Description
This Tomato Zucchini Casserole is a delightful combination of fresh zucchinis, tomatoes, onions, and garlic, baked to perfection with a cheesy breadcrumb topping. It’s a flavorful and colorful side dish that complements any meal.
Ingredients
Scale
Zucchini Mixture:
- 2 medium zucchinis (thinly sliced)
- 2 medium tomatoes (thinly sliced)
- 1 small yellow onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter (melted)
Garnish:
- Chopped fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a medium baking dish.
- Sauté garlic and onions: In a skillet, sauté garlic and onions until fragrant and softened.
- Layer vegetables: Arrange zucchini and tomato slices in the dish, top with sautéed garlic and onions.
- Season and top: Sprinkle with salt, pepper, Italian seasoning, then add cheeses.
- Add breadcrumb topping: Mix panko with melted butter, sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until vegetables are tender and topping is golden.
- Garnish and serve: Garnish with fresh basil before serving warm.
Notes
- You can add sliced yellow squash for more color and variety.
- For a lower-carb version, omit the breadcrumbs and add extra cheese.
- Pairs well with grilled meats or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
