Zucchini, Tomato, and Onion Casserole

Zucchini, Tomato, and Onion Casserole

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Andrea F
Recipe by  Andrea F

“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..”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (9)

Rate This Recipe
The Cary Zoo
19

The Cary Zoo

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 serving. Let it melt first! My husband came back for seconds!

recipereader
12

recipereader

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 & pepper are all that is needed as the tomatoes make enough juice as it cooks. We love it with the pepper jack.

SpellswithFood
10

SpellswithFood

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Tomato Zucchini Casserole

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Zucchini Casserole with Fontina Cheese