Farm Friends, zucchini is in abundance by now and you may be trying to find recipes that will help you use them before they go bad. We decided to try this recipe for our Sunday supper. It was a side dish for the baked salmon.
Alternating the zucchini and the tomatoes. We used a variety of tomatoes, a few were Romas. The zucchini was rather medium to large so slices didn’t always match the size of the tomatoes.
The casserole bakes and then the topping of cheese, onions and breadcrumbs are added then it goes back in the oven for 20 more minutes.
It’s a delicious dish and really does use quite a bit of the abundant squash and tomato produce.
PREP TIME 25 minutes minutes
COOK TIME 45 minutes minutes
TOTAL TIME 1 hour hour 10 minutes minutes
SERVINGS 8 servings
AUTHOR Holly Nilsson
This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option.
1 pound Roma tomatoes sliced ¼”
1 ½ pounds zucchini sliced ½”
½ teaspoon Italian seasoning
1 ½ tablespoons olive oil
1 clove garlic minced
for serving fresh basil and parsley
1 tablespoon olive oil
½ onion finely chopped
¼ cup bread crumbs
2 tablespoons butter melted
¼ cup fresh parmesan cheese
⅔ cup shredded mozzarella cheese
Preheat oven to 375°F.
Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
Sprinkle with fresh herbs and serve warm.
Optional: Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.
For softer zucchini, cut thinner.
This makes a large dish. This recipe can be halved and baked in a 9x9 casserole dish.