Zucchini and Tomato Casserole33 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.” - by ACSFRIEND
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
- Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
- Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Amount Per Serving (8 total)
- 80 cal
- 4.6 g
- 5.7 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some wate..." See morer, and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes, uncovered... than I baked for additional 5 minutes, covered... it didnt come out to watery like other reviews. Will definitely make again next week!"
"this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will definate..." See morely be making again and telling my friends about."
"I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a ..." See morerack into the pan to allow vegetables to drain during baking, it would improve the texture."
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