I already shared the story about my zucchini crop this year, so now it’s a perfect time to share a zucchini recipe.
I was thinking of posting a Zucchini Bread recipe, but I have been baking a lot lately, so a vegetarian dish sounded more appealing to me.
My sister might like this recipe as well, since she just told me that she is contemplating becoming a vegetarian.
I could be a vegetarian most of the time, but I think I occasionally would miss my poultry and pork dishes.
My mom loved zucchini sauteed with butter, onions, garlic, and some Italian spices.
Today I will share this yummy recipe for Zucchini Casserole with tomatoes, cheeses and Italian spices.
One recipe fills a 9 x 13 inch casserole dish.
- 2 medium zucchini (8 inch long), sliced into thin discs (1/8 inch thick)
- 3 large tomatoes, sliced into thin discs (1/8 inch thick)
- 1/4 cup onion, chopped
- 1/2 tsp. dry oregano
- 1/2 tsp. dry basil (1/4 cup fresh, chopped)
- 3 garlic cloves, chopped
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1-1/2 cups Cheddar Cheese, shredded
- 1/2 cup Parmesan Cheese
- 2 Tbs. butter (or canola oil)
- 1/2 cup Italian Seasoned bread crumbs
- In a large bowl, combine the Cheddar Cheese, Parmesan Cheese, oregano, garlic, salt and pepper.
- Set aside.
- Grease the casserole dish, or spray with a cooking spray.
- Divide the sliced zucchini and sliced tomatoes into two equal parts.
- Arrange the first half of the zucchini slices in the casserole dish, covering the whole bottom.
- Sprinkle 1/4 of the cheese mixture over the zucchini layer.
- Arrange the first haft of the sliced tomatoes over the cheese sprinkled zucchini.
- Sprinkle 1/4 of the cheese mixture over the tomato layer.
- Repeat the zucchini, tomatoes, cheese, layers again.
- Set aside.
- In a medium sauce pan, melt the butter, over medium heat.
- Add the chopped onions and cook, stirring frequently, until translucent (2 minutes).
- Turn off heat.
- Add the seasoned bread crumbs, and mix until the butter is totally absorbed and onions are mixed in.
- Preheat the over to 375 degrees F.
- Sprinkle the bread crumb mixture evenly all over the top of the casserole.
- Cover with aluminum foil.
- Bake for 20 minutes.
- Uncover and bake for 20 minutes longer.
- Let it cool for 5 minutes before serving.
Best served fresh, while the topping is nice and crunchy.
Still great the next day, but the bread crumbs become soft as they begin to absorb the moisture from the veggies.
Enjoy, and share your comments.
- Baked Zucchini Fritters – Casserole Recipe
- Zucchini and Goat Cheese Fritters – Recipe
- Pasta With Stir-Fry Veggies – Vegetarian Recipe
- Ham and Potatoes Casserole – Recipe
- Turkey/Chicken Tetrazzini – Recipe
Tagged with: Casserole
, Easy veggie recipe
, Organic Tomatoes
, Organic Zucchini
, Tomatoes recipe
, Vegatarian recipe
, Vegetarian Casserole
, Vegetarian Tomato recipe
, Yummy veggie casserole
, Zucchini and Tomato Casserole
, Zucchini Casserole