Tomato/Zucchini Casserole

TOOLBELT DIVA's Note:

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 pot lucks, for gifts at Christmas, for hostess gifts. or make a lovely tomato/zucchini casseroles 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).

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 3 medium zucchini, sliced thinly
• 2 large tomatoes, sliced thinly
• 1/4 cup butter
• 1 cup cheddar cheese, grated
• 1/3 cup parmesan cheese, grated
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 garlic cloves, minced fine
• 2 tablespoons onions, minced fine
• 1/2 cup breadcrumbs

Directions:

1. Preheat over to 375°F/190°C.
2. Combine cheeses, herbs, garlic, (optional salt), black pepper.
3. Thinly slice zucchini and tomatoes.
4. Butter an 8 inch, square pan.
5. Arrange 1/2 the zucchini slices in the pan.
6. Sprinkle with 1/4 of the cheese/seasonings mixture.
7. Add 1/2 the tomato slices
8. Sprinkle again with 1/4 of the cheese/seasonings mixture.
9. Add and arrange remainder of the zucchini slices
10. Sprinkle again with 1/4 of the cheese/seasonings mixture.
11. Top with remaining tomato slices.
12. Sprinkle with remaining 1/4 cheese/seasonings mixture.
13. In a small skillet melt butter and saute onion until soft.
14. Add bread crumbs and stir until the butter is absorbed.
15. Spread evenly over casserole.
16. Cover loosely and bake in preheated oven for 30 minutes.
17. Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.

Reviews

[Greeny4444]

I had homegrown zucchini that a neighbor had given us, and I didn't want to have zucchini bread out the wazoo, so I thought I'd make something different. I made this last night (we had it for a main dish, with biscuits), and it was really good. I used Panko breadcrumbs, omitted the salt, used a combination of cheddar and mozzarella cheeses instead of Parmesan, and baked it uncovered for 40 minutes. I did that because there was SO much moisture from the veggies that I didn't think it needed any more kept in (by being covered). If I made this again, I would maybe cut the butter a little (maybe by 1 or even 2 Tablespoons). This was a nice change from zucchini bread though. Thanks for posting it.

[Lazy Chef 2]

This recipe was just awesome! A great new way to use up the zucchini that is brimming in my garden...along with my fresh tomatoes...I used my fresh basil, added a bit of green onion in the cheese mixture, 1 tsp of italian seasoning and 2 pinches of red pepper flakes...YUMMO!!! Will be making this again next week...all my Labor Day guests enhaled it...so can't talk about the left-overs lol! Thanks for posting such a great recipe!

[Robyn in NY]

This was very good. It was even great as leftover if not better! I will make this often during the zucchini season! Thanks for sharing.