Ingredients for Summertime Zucchini Tomato Casserole
- 1 tablespoon olive oil
- Sweet Onion
- 2 cloves garlic, minced
- 2 medium zucchini, sliced
- Sliced Mushrooms
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Fresh Dill
- Roma Tomatoes
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Whole Wheat Bread Crumbs
- Parmesan Cheese
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How to Make Summertime Zucchini Tomato Casserole
- Preheat oven to 350°F (175°C).
- Spray a 9x9 inch baking pan with cooking spray.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and 8 oz cremini mushrooms, sliced. Sauté for 3-4 minutes until softened.
- Add 2 medium zucchini, sliced, and sauté for another 5 minutes until slightly softened.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon fresh dill.
- Layer half of the zucchini mixture in the prepared pan.
- Top with 1 (28 ounce) can of diced tomatoes, drained, and ½ cup shredded cheddar cheese.
- Add the remaining zucchini mixture.
- Top with the remaining diced tomatoes and cheddar cheese.
- In the same skillet, melt 2 tablespoons butter.
- Stir in ½ cup bread crumbs until coated.
- Sprinkle the breadcrumb mixture over the casserole.
- Sprinkle 1/4 cup grated Parmesan cheese over the breadcrumbs.
- Bake for 30-40 minutes, or until the vegetables are tender and the topping is golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
35g
Fat
46g
Carbs
12g
