Zucchini, Tomato, and Onion Casserole7 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“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..” - by Andrea F
Original recipe yields 8 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- 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.
- Bake in the preheated oven until thoroughly heated, about 30 minutes.
Amount Per Serving (8 total)
- 205 cal
- 17.4 g
- 4.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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. L..." See moreet it melt first! My husband came back for seconds!"
"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..." See more all that is needed as the tomatoes make enough juice as it cooks. We love it with the pepper jack."
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