Prep 20 mins
Cook 45 mins
Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful.
- 1 lb zucchini, 1/4-inch slices
- 3 tomatoes, thinly sliced
- 1 onion, thinly sliced
- parmesan cheese
- salt and pepper
- Preheat oven to 350 degrees.
- In a large pan, boil sliced zucchini until tender (about 8 minutes); drain.
- Butter a 9x13-inch casserole dish.
- Cover the bottom of the casserole dish with sliced tomatoes.
- Layer zucchini and onions.
- Season with salt and pepper.
- Sprinkle with parmesan cheese.
- Repeat layers.
- Top off the casserole with lots of parmesan cheese.
- Bake uncovered for 45 minutes.
This was really delicious and so simple to make, and was a good change from the regular yellow squash casserole we always have. I prepared this casserole a little different - instead of adding fresh sliced tomatoes (there weren't any good ones in the grocery store), I added a 15 oz can of diced seasoned tomatoes. I melted the butter in the dish first, added the cooked zuchini, the sliced onions, salt & pepper, and then poured the tomatoes over, and sprinkled with parmesan cheese. Very good!!
Great recipe, I added some grated skim milk mozzerella, melted on top and made it main course Thanks Jess 96
We enjoyed this very much, even the kids who won't eat green "things" or onions. Next time I would cut the tomatoes and onions in half as they were sort of difficult to eat. I also added a little granulated garlic to each layer and used pecorino romano cheese. This is definitely a keeper!