Zucchini Tomato Casserole
This old fashioned casserole combines zucchini and tomatoes to make a comforting side dish with all the flavors of summer!
Ingredients
- 3 tablespoons butter divided
- 1 small yellow onion
- 1 clove garlic, minced
- 2 lbs zucchini, sliced into half moons
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon fresh basil, chopped (or ½ teaspoon dried)
- 10 oz grape tomatoes, halved
- 1 cup shredded cheddar
- 1 cup breadcrumbs
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Instructions
- Preheat oven to 350°F. Grease an 8x8-inch dish with cooking spray.
- In your largest skillet, melt 2 tablespoons of butter. Add the onion and cook for 3–4 minutes, or until tender. Add the garlic and cook for 30 seconds more.
- Add the zucchini, salt, and pepper. Cook, stirring occasionally, until the zucchini are tender, about 8–10 minutes. Stir in the basil.
- Pour half the zucchini into the casserole dish. Pour half the tomatoes on top, and half the cheese.
- Pour the remaining zucchini into the dish. Top with the remaining tomatoes and the remaining cheese.
- Mix the breadcrumbs with the remaining 1 tablespoon butter. Sprinkle the mixture over the cheese.
- Bake for 25–30 minutes, or until golden brown.
Notes
The casserole is best enjoyed right after baking. To reheat, place it in a 350°F oven until warmed through. Microwaving works too, but the breadcrumbs will not be crisp.
I don't recommend freezing this dish. The veggies will get watery when thawed.
Any type of breadcrumbs work here. Panko, homemade, regular Italian-style, etc. I made homemade breadcrumbs by blitzing two heels of bread in a food processor.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 421mgPotassium: 441mgFiber: 2gSugar: 5gVitamin A: 808IUVitamin C: 26mgCalcium: 152mgIron: 1mg
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