Zucchini and Tomato Casserole

Mar 15, 2024
by Bernita Brown
- 4.2 / 5 ( 39 Ratings)
26 Likes

PREP TIME

15 mins
COOK TIME

40 mins
TOTAL TIME

55 mins
SERVING

8 People
VIEWS

118

Celebrate the vibrant flavors of summer with this Zucchini and Tomato Casserole! A delightful medley of fresh zucchini, juicy tomatoes, and savory Romano cheese, baked to golden perfection. Customize this dish to your liking with endless variations.

Ingridients

Adjust Servings

4 medium zucchini, cut into 1/2-inch cubes

3 tablespoons fresh dill, finely chopped

Freshly ground black pepper, to taste

1 tablespoon unsalted butter, melted

2 large ripe tomatoes, thinly sliced

1 tablespoon fresh basil, chiffonade

3/4 cup grated Romano cheese, plus extra for topping

Nutrition

Carbohydrate

6 g
Cholesterol

12 mg
Fiber

2 g
Protein

5 g
Saturated Fat

2 g
Sodium

162 mg
Sugar

3 g
Fat

5 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. (5 minutes)

02

Step

10 mins

Place zucchini in a steamer basket set over a pot of boiling water. Steam for 5 minutes, or until tender-crisp. Transfer the zucchini to the prepared casserole dish. (10 minutes)

03

Step

5 mins

In a small bowl, whisk together the melted butter, dill, and black pepper. Pour over the zucchini and toss gently to coat evenly. (5 minutes)

04

Step

5 mins

Arrange the tomato slices in an overlapping layer over the zucchini. Sprinkle with fresh basil and grated Romano cheese. (5 minutes)

05

Step

30 mins

Bake in the preheated oven for 30 minutes, or until the casserole is bubbly, the tomatoes are softened, and the cheese is golden brown. If desired, sprinkle with additional Romano cheese during the last 5 minutes of baking. (30 minutes)

06

Step

10 mins

Let the casserole rest for 5-10 minutes before serving. (10 minutes)

For a richer flavor, consider using roasted garlic-infused olive oil instead of melted butter.
Experiment with different cheeses such as Parmesan, mozzarella, or provolone.
Add a pinch of red pepper flakes for a touch of heat.
For a heartier casserole, incorporate sliced onions or bell peppers.
Fresh herbs make a difference, but dried herbs can be substituted. Use one teaspoon of dried herb in place of one tablespoon of fresh.

Bernita Brown

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