Zucchini Tomato Casserole

Colorful layers of tasty fun

Colorful layers of tasty fun

Time to start using those fresh tomatoes out of the garden.

Zucchini Tomato Casserole

  • 1 large zucchini cut in half and sliced paper thin
  • 2 large tomatoes sliced thin
  • 1 red onion cut into quarters and sliced paper thin
  • 6-8 large leaves of basil torn into small pieces by hand
  • 1/2 cup grated romano
  • Olive oil
  • Salt/pepper

Pack onions into the bottom of a baking dish greased with olive oil. Season with salt and pepper. Place a layer of 1/3 the sliced zucchini. Cover with 1/2 the tomatoes, sprinkle with half the cheese and scattered basil leaves. Drizzle with olive oil and season with salt adn pepper. Repeat process from zucchini and finish with a final layer of zucchini. Place in an oven at 400 degrees and bake until zucchini edges begin to crisp, about 30 minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Garden, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

5 Responses to Zucchini Tomato Casserole

  1. Ruth says:

    Perfect for the harvest.

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. Kristy says:

    Sounds like summer on a plate!

  4. Kira says:

    Reblogged this on Kira's Corner and commented:
    Something new to try.

  5. I love garden casseroles. Martha Rose Schulman has some great NY Times recipes that include quinoa and basically any veggie your garden can produce! Looks delicious.

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