Tomato-Zucchini Scallop

Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

This is a great recipe for using up some fresh vegetables from your garden! I just love this with fresh home-grown tomatoes.

Ingredients Nutrition

Directions

  1. Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
  2. Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
  3. Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.
Most Helpful

This is a really tasty veggie casserole. Loved the addition of the croutons. I had some zucchini that needed to be used up along with some home grown tomatoes. I changed the recipe just a tiny bit -- I used petite diced tomatoes (drained) for layering in the casserole and then used my home grown tomatoes (sliced) on the top. I left off the cheese at DH's request. Sooo delicious! Made for the Culinary Quest - U. S. Southern Region, August, 2014.

DailyInspiration August 06, 2014

Such a simple and colourful veggie dish, next time I would prefer to use larger zucchini as mine were little and didnt present so well, but taste wise, perfect. Really enjoyed this, thank you breezermom, this was made and enjoyed for International Agents of Quest, USA Southern Region Updated to add, made again, excellent :) made my own garlic croutons this time

Karen Elizabeth January 29, 2015

This was a great way to use up some garden veggies. I used Stove Top stuffing for the croutons (chicken) and was in a hurry so cooked 20 minutes in the microwave, then melted the cheese. Made for CQ 14.

sheepdoc September 25, 2014