Tomato Zucchini Casserole
Like it or lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for potlucks, for gifts at Christmas, for hostess gifts, or make a lovely tomato/zucchini casserole for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).
Like it or lump it! Zucchini (Courjette) is a fact of life, and true to its inherent squash quality, they do grow to an enormous size. What does one do with so much zucchini? Make zucchini bread for bake sales, for potlucks, for gifts at Christmas, for hostess gifts, or make a lovely tomato/zucchini casserole for a nice change. The addition of salt in this recipe is rather discretionary, given the salt factor in the cheeses. Govern yourself accordingly. Although the salt item is included in the recipe, personally, I omit it entirely (once again, because of the cheeses).
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1/3 cup parmesan cheese grated
- 1/2 cup breadcrumbs
- 1 cup cheddar cheese grated
- 2 garlic cloves minced fine
- 3 medium zucchini sliced thinly
- 2 large tomatoes sliced thinly
- 2 tablespoons onions minced fine
- Carbohydrate 30.274575850918 g
- Cholesterol 66.9864584038276 mg
- Fat 24.9999329425699 g
- Fiber 4.18106257945571 g
- Protein 15.6358050112824 g
- Saturated Fat 15.0325575159096 g
- Serving Size 1 1 serving(s) (323g)
- Sodium 761.242417157938 mg
- Sugar 26.0935132714623 g
- Trans Fat 1.82960537678886 g
- Calories 399 calories
Step-by-step
- Preheat oven to 375degreesF/190degreesC.
- Combine cheeses, herbs, garlic, (optional salt), black pepper.
- Thinly slice zucchini and tomatoes.
- Butter an 8 inch square pan.
- Arrange 1/2 the zucchini slices in the pan.
- Sprinkle with 1/4 of the cheese/seasonings mixture.
- Add 1/2 the tomato slices.
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Add and arrange the remainder of the zucchini slices.
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Top with remaining tomato slices.
- Sprinkle with remaining 1/4 cheese/seasonings mixture.
- In a small skillet, melt butter and saute onion until soft.
- Add breadcrumbs and stir until the butter is absorbed.
- Spread evenly over casserole.
- Cover loosely and bake in preheated oven for 30 minutes.
- Remove cover and continue baking for an additional 20-25 minutes, or until the top is crusty.
A Housewife's Culinary Adventures: Tomato and Zucchini Casserole
Summer's bounty has blessed us once again with an abundance of zucchini. My garden is overflowing, and honestly, I've made more zucchini bread than I know what to do with! While zucchini bread is a classic for a reason, sometimes you crave something a little different, something a bit more savory to balance out the sweetness. That's where this delicious tomato and zucchini casserole comes in. It's a simple recipe that allows the natural flavors of the zucchini and tomatoes to shine.
The beauty of this casserole lies in its versatility. You can easily adjust the seasoning to your preference. I personally find that the salt is unnecessary, as the cheeses provide ample flavor. But feel free to experiment. Add a pinch of red pepper flakes for a little kick, or try different herbs like thyme or rosemary. The possibilities are endless!
This casserole is perfect for a weeknight dinner or a casual gathering. It's hearty enough to be a main course, but also light enough to not feel too heavy. I often serve it alongside a simple green salad and a crusty bread for a complete meal. The combination of the soft zucchini, juicy tomatoes, and the crispy breadcrumb topping is simply divine.
One of my favorite things about this recipe is how easily it can be adapted. If you don't have fresh tomatoes, you can easily substitute with canned diced tomatoes. You can also change up the cheeses to whatever you have on hand. Monterey Jack, provolone, or even a blend of Italian cheeses would work wonderfully.
Making this casserole has become a cherished ritual in my kitchen. The aroma of the baking casserole fills my home with warmth and comfort, a testament to the simple pleasures of cooking and sharing a home-cooked meal. It's a dish that brings people together, a symbol of nurturing and care, woven into the fabric of family life.
Beyond the practical aspects of utilizing surplus zucchini, this casserole represents more than just a meal; it’s a testament to resourcefulness and the joy of transforming simple ingredients into something truly special. It’s a story written in layers of zucchini and tomato, seasoned with love and a pinch of creativity.
The comforting warmth of the oven, the tantalizing aroma of melting cheese and sautéed onions—these sensory experiences enhance the simple act of cooking, making it more than just a task, but a journey of creation. And that’s what I love most about it. It's a dish that invites you to slow down, savor the moment, and appreciate the abundance of nature’s gifts. It's a reminder that even the simplest ingredients, when combined with care and attention, can result in something truly extraordinary.
So, next time your garden overflows with zucchini, or you simply want a delicious and easy weeknight meal, give this tomato and zucchini casserole a try. You won't be disappointed. It's a recipe that has become a staple in my kitchen, and I hope it will become one in yours too. Enjoy!
