Tomato/Zucchini Casserole

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

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).

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Ingredients

Nutrition

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.