ZUCCHINI AND TOMATO CASSEROLE
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.
Provided by ACSFRIEND
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 79.9 calories, Carbohydrate 5.7 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 162.4 mg, Sugar 3 g
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Fahmi Amin
[email protected]I had some trouble finding zucchini and tomatoes that were in season, but the casserole still turned out great.
Joey Mac
[email protected]This casserole was a little too bland for my taste. I think I'll add some more spices next time.
LADANE HUSSEIN
[email protected]I've never made zucchini and tomato casserole before, but this recipe was easy to follow and turned out delicious. I'll definitely be making it again.
Asad abdullahi
[email protected]This casserole is a great comfort food. It's perfect for a cold winter night.
S. R Mahmud
[email protected]I made this casserole for a vegetarian friend, and she loved it! It's a great meatless main course.
Birtukan Teshome
[email protected]This casserole is also a great way to sneak vegetables into your kids' diet. They'll never know they're eating zucchini!
Rocco Byrd
[email protected]I like to add a little bit of crumbled sausage or bacon to this casserole for extra flavor.
Md Sabbir Hossen TUFAN
[email protected]This casserole is a great make-ahead dish. You can assemble it the night before and bake it the next day.
Alashia Lewis
[email protected]I've made this casserole with both fresh and frozen zucchini, and it turns out great either way.
Ahana Majumdar
[email protected]This casserole is a great way to use up leftover zucchini and tomatoes. It's also a very affordable dish to make.
Saad Akbar
[email protected]I'm not a big fan of zucchini, but I really enjoyed this casserole. The tomatoes and cheese helped to balance out the flavor of the zucchini.
Shafin Shayan
[email protected]I made this casserole for a potluck, and it was a huge success. Everyone loved it!
Lalal Khan
[email protected]This dish is so easy to make, and it's a great way to get your kids to eat their vegetables.
Rahil Nsubuga
[email protected]I've made this casserole several times now, and it's always a crowd-pleaser. It's a great way to use up summer zucchini and tomatoes.
Ahmad Sajjad
[email protected]This zucchini and tomato casserole was a hit with my family! The flavors were perfectly balanced, and the texture was just right. I especially loved the crispy breadcrumb topping.