Zucchini Casserole

Name: Zucchini Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 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; 1/2 onion (finely chopped); 1/4 cup bread crumbs; 2 tablespoons butter (melted); ¼ cup fresh parmesan cheese; ⅔ cup shredded mozzarella cheese

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 8

Cost: $4.78 /serving

Author : Holly Nilsson

squash casserole

Instructions

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Step 1

Preheat oven to 375°F.

Step 2

Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.

Step 3

Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.

Step 4

Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.

Step 5

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.

Step 6

Meanwhile, combine all topping ingredients in a small bowl (including onions from in step and mix well.

Step 7

Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.

Step 8

Sprinkle with fresh herbs and serve warm.

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