This simple zucchini tomato casserole highlights the flavor of these favorite summer vegetables. It goes great with grilled meats or poultry.
Prep Time::20 mins
Cook Time::55 mins
Total Time:: 1 hr 15 mins
Servings::4
Yield::1 (9×9-inch) casserole
Ingredients
1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
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Combine Cheddar, Parmesan, garlic, oregano, and basil in a large bowl. Season with salt and pepper; set aside.
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Arrange 1/2 of the zucchini slices in the prepared pan. Sprinkle 1/4 of the cheese and herb mixture on top.
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Arrange 1/2 of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.
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Melt butter in a skillet over medium heat. Add onions; cook and stir until soft and translucent. Stir in bread crumbs; cook until they have absorbed the butter.
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Sprinkle on top of casserole.
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Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake until the top is crusty and vegetables are tender, about 20 minutes.
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Serve and enjoy!
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