Zucchini, Tomato, and Onion Casserole

Zucchini, Tomato, and Onion Casserole

10
Andrea F 5

"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."

Ingredients

50 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
  3. Bake in the preheated oven until thoroughly heated, about 30 minutes.

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before servi...

Most helpful critical

The topping was wonderful according to my 6 year old son, he ate most of the topping of the whole thing. However there was too much liquid in it for me. But it wasn't too bad.

I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before servi...

I tried this recipe as written and liked it; however, I have always made it by simply layering the vegetables and adding grated pepper jack cheese just before it is finished baking. Salt & pepp...

I double this and put them in layers with alternating thin layers of Mozzarella it held nicely

I thought this was an excellent combination of flavors, but I did modify it somewhat so that I could prepare it as a skillet veggie side instead of using the oven to bake it. I have created a "...

The topping was wonderful according to my 6 year old son, he ate most of the topping of the whole thing. However there was too much liquid in it for me. But it wasn't too bad.

I liked this dish but it is a bit on the vinegary side. I might try it out with a very small amount of balsalmic vinegar next time.

I drizzled veggies with olive oil and layered; made a gluten-free thickened cran-cherry juice sauce from the drippings of six seared chicken breast and baked with pepper jack cheese and garden h...

Added thinly sliced red skin potatoes, Zucchini, tomatoes, onions omitted vinegar, basil,and mustard, sprinkled with oregano drizzle with olive oil and oregano. Added light layer of shredded Moz...

Zucchini Tomato Onion Casserole Haiku: "This dish bummed me out. Too much red wine vinegar, otherwise 5 stars!" I was not happy w/ this dish, such lovely summer veggies from my garden getting th...