Tomato-Zucchini Scallop

READY IN: 1hr 20mins
Recipe by breezermom

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

Top Review by DailyInspiration

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.

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.

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