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Tomato Zucchini Casserole Recipe

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This Tomato Zucchini Casserole is a delicious layered vegetable dish baked to perfection with a cheesy herb blend and a buttery breadcrumb topping. It combines fresh zucchini and plum tomatoes with grated Cheddar and Parmesan cheeses, seasoned with garlic, oregano, and basil, creating a comforting and flavorful vegetarian casserole perfect for a wholesome meal.

Ingredients

Units Scale

Cheese and Herb Mixture

  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste

Vegetables

  • 2 medium zucchini, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 2 tablespoons finely chopped onion

Topping

  • 1/4 cup butter
  • 3/4 cup fine bread crumbs

Instructions

  1. Prepare the Oven and Pan: Gather all ingredients and preheat your oven to 375°F (190°C). Lightly butter a 9-inch square casserole pan to prevent sticking.
  2. Mix Cheese and Herbs: In a large bowl, combine the grated Cheddar and Parmesan cheeses with the minced garlic, dried oregano, and dried basil. Season the mixture with salt and pepper to your preference; set aside.
  3. Layer Zucchini and Cheese: Arrange half of the thinly sliced zucchini evenly on the bottom of the prepared pan. Sprinkle one-quarter of the cheese and herb mixture over the zucchini layer.
  4. Layer Tomatoes and Cheese: Next, layer half of the sliced plum tomatoes on top of the zucchini and cheese, then add another quarter of the cheese and herb mixture evenly over the tomatoes.
  5. Repeat Layers: Repeat the layering process with the remaining zucchini slices and cheese mixture, followed by the remaining tomato slices and cheese mixture on top.
  6. Prepare Topping: In a skillet over medium heat, melt the butter. Add the finely chopped onions and cook, stirring occasionally, until they become soft and translucent, about 3-5 minutes. Stir in the fine bread crumbs and cook the mixture until the bread crumbs absorb the butter and become lightly toasted, about 2-3 minutes.
  7. Add Topping and Bake: Sprinkle the breadcrumb and butter mixture evenly over the casserole layers. Cover the casserole loosely with aluminum foil.
  8. Baking Process: Bake the casserole in the preheated oven for 25 minutes covered. Then remove the foil and continue baking for an additional 20-30 minutes until the top is golden brown, crusty, and the vegetables are tender when pierced with a fork.
  9. Serving: Remove from the oven and let cool slightly before serving. Enjoy this hearty and flavorful casserole as a main or side dish.

Notes

  • For a gluten-free version, substitute the bread crumbs with gluten-free bread crumbs.
  • You can add other vegetables like sliced bell peppers or mushrooms for extra flavor and texture.
  • Use fresh herbs instead of dried for a brighter herbal flavor.
  • To make this dish vegan, use plant-based cheeses and butter alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Find it online: https://yummelle.com/tomato-zucchini-casserole-recipe/