Description
A delicious zucchini tomato casserole that combines fresh veggies and cheese.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 3 large tomatoes, sliced
- 1 onion, chopped
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- In a large bowl, combine zucchini, tomatoes, sautéed onion, basil, oregano, salt, and pepper.
- Layer half of the vegetable mixture in a baking dish.
- Sprinkle half of the mozzarella and Parmesan cheese over the vegetables.
- Add the remaining vegetable mixture on top.
- Top with the remaining cheese.
- Bake for 30-35 minutes, or until cheese is bubbly and golden.
Notes
- Use fresh basil for extra flavor.
- Let the casserole cool for a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: zucchini tomato casserole