Easy Tomato Zucchini Casserole Recipe

Ingredients

• 1.5 cups grated Cheddar cheese
• 0.33 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• salt and pepper to taste
• 2 medium zucchinis, thinly sliced
• 5 plum tomatoes, thinly sliced
• 0.25 cup butter
• 2 tablespoons finely chopped onion
• 0.75 cup fine bread crumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly butter a 9-inch square baking pan. Get all your ingredients ready.
2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, minced garlic, oregano, and basil. Season with salt and pepper to your liking, then set the mixture aside.
3. Layer half of the zucchini slices evenly in the prepared baking pan. Sprinkle a quarter of the cheese and herb mixture over the zucchini.
4. Arrange half of the tomato slices on top of the cheese and herb mixture. Sprinkle another quarter of the cheese mixture over the tomatoes. Repeat these layers.
5. Melt butter in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent. Stir in the bread crumbs and cook until they have soaked up all the butter.
6. Evenly sprinkle the buttery bread crumb mixture over the top of the casserole.
7. Cover the casserole loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking until the top is golden brown and crusty and the vegetables are tender, about 20 minutes more.
8. Let it cool slightly, serve, and enjoy this delicious tomato zucchini casserole!

Nutrition

• Calories: 427 kcal
• Fat Content: 30 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 676 mg
• Protein Content: 17 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g