Description
Zucchini and Tomato Casserole is a comforting and flavorful vegetable side dish that highlights fresh summer produce. Layers of thinly sliced zucchini and ripe tomatoes are seasoned with garlic and Italian herbs, then topped with melted mozzarella and Parmesan cheese. Baked until golden and bubbly, this casserole makes a delicious, cheesy complement to any main course.
Ingredients
Vegetables
- 2 medium zucchini, sliced
- 3 medium tomatoes, sliced
- 2 cloves garlic, minced
Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Prepare Baking Dish: Grease a baking dish with olive oil to prevent sticking and add flavor.
- Layer Vegetables: Arrange slices of zucchini and tomatoes alternately in the dish for even distribution of flavors.
- Season: Sprinkle minced garlic, Italian seasoning, salt, and black pepper over the layered vegetables to enhance taste.
- Add Cheese: Top the casserole with shredded mozzarella and grated Parmesan cheese to create a rich, bubbly crust as it bakes.
- Bake: Bake the casserole in the preheated oven for 30 to 35 minutes until the vegetables are tender and the cheese is melted and golden brown.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped basil for a fragrant finish, and serve warm.
Notes
- Salt the zucchini slices and let them sit for 15 minutes beforehand to draw out excess moisture and prevent watery casserole.
- For added texture, sprinkle breadcrumbs on top before baking for a crispy crust.
- This casserole pairs wonderfully with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
