Zucchini Casserole
This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option.
Foto: Spend With PenniesIngredients
- 1 pound Roma tomatoes (sliced ¼” thick)
- 1 ½ pounds zucchini (sliced ½” thick)
- ½ teaspoon Italian seasoning
- 1 ½ tablespoons olive oil
- 1 clove garlic (minced)
- salt and pepper to taste
- chopped fresh parsley (and basil, for serving)
- 1 tablespoon olive oil
- ½ onion (finely chopped)
- ¼ cup bread crumbs
- 2 tablespoons melted butter
- ¼ cup shredded Parmesan cheese
- ⅔ cup shredded mozzarella cheese
Steps
Preheat oven to 375°F.
For the topping, cook onion in olive oil until tender, about 5 minutes. Set aside.
Slice tomatoes and place on paper towels to absorb liquid, about 2 to 3 minutes.
Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
Meanwhile, combine all topping ingredients in a small bowl, including the onions from above, and mix well.
Remove foil from casserole and top with the topping mixture. Bake uncovered for an additional 20 minutes or until zucchini is tender.
Sprinkle with fresh herbs and serve warm.
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