Zucchini Tomato Casserole
This Italian-inspired casserole combines fresh zucchini, juicy tomatoes, and onions layered with cheese and breadcrumbs. It’s a perfect summer dish that can be served as a main course or side dish, with a crispy golden topping.
Equipment
- 9x13 baking dish
- Mandoline slicer or sharp knife
- Large skillet
- Paper towels
Ingredients
- 3 medium zucchini
- 2 large tomatoes
- 2 large onions
- Grated Pecorino Romano Cheese to taste
- 1 cup breadcrumbs
- 2 tsp Sicilian oregano
- 3 cloves garlic minced
- Extra virgin olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Slice the zucchini lengthwise into thin 1/4-inch slices using a sharp knife or mandoline.
- Pre-cook the zucchini and onions in a skillet with garlic and olive oil until soft but not mushy.
- Slice the tomatoes and drain them to remove excess moisture. Pat the zucchini slices dry with paper towels.
- Layer the pre-cooked zucchini and onions in the baking dish. Follow with sliced tomatoes, and sprinkle with grated Pecorino Romano cheese, salt, pepper, and Sicilian oregano.
- Repeat layering the vegetables and cheese.
- For the topping, mix breadcrumbs with additional cheese and olive oil. Spread the mixture evenly over the top.
- Bake for 45 minutes or until bubbly and golden brown. For a crispier top, broil for 1-2 minutes, watching closely.
- Let the casserole rest for 10-15 minutes before serving.
Nutrition
Serving: 150gCalories: 250kcalCarbohydrates: 28gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 650mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 25mgCalcium: 250mgIron: 2mg
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