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.

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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