Zucchini Tomato Casserole π₯π
Description: This Zucchini Tomato Casserole is a cherished childhood recipe, evoking memories of sibling rivalry over second and third helpings. It’s remarkably simple yet bursting with flavor, making it a perfect addition to your weeknight dinner repertoire.
Recipe Category: Vegetable πΏ
Keywords: Low Protein, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours, Easy π½οΈ
Nutritional Information (per serving):
- Calories: 187.8
- Fat Content: 2.3g
- Saturated Fat Content: 0.5g
- Cholesterol Content: 0mg
- Sodium Content: 59.2mg
- Carbohydrate Content: 38.8g
- Fiber Content: 10.8g
- Sugar Content: 25.7g
- Protein Content: 10g
Total Time: 1 hour 5 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Zucchini |
| 3 | Tomatoes |
| 1 | Onion |
| – | Parmesan Cheese |
Equipment Needed:
- Large pan
- 9×13-inch casserole dish
- Oven
Instructions:
-
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Boil sliced zucchini in a large pan until tender, about 8 minutes. Drain and set aside.
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Butter a 9×13-inch casserole dish to prevent sticking.
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Cover the bottom of the casserole dish with sliced tomatoes.
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Layer the cooked zucchini and thinly sliced onion over the tomatoes.
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Season the layers generously with salt and pepper.
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Sprinkle a layer of grated Parmesan cheese over the seasoned vegetables.
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Repeat the layers until the casserole dish is filled, ensuring to end with a generous layer of Parmesan cheese on top.
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Bake the casserole uncovered in the preheated oven for 45 minutes, or until the cheese is golden and bubbly.
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Once baked, allow the casserole to cool slightly before serving.
This Zucchini Tomato Casserole is a delightful blend of flavors and textures, marrying the natural sweetness of tomatoes with the savory richness of Parmesan cheese. Whether you’re serving it as a side dish or a main course, it’s sure to be a hit with your family and friends. Enjoy! π½οΈπ©βπ³
