Name: Zucchini & Tomato Casserole
Total time: 60 min
Ingredients: 2 cups shredded fontina cheese; 0.5 cup packed fresh basil leaves, chopped; 0.25 cup drained sun-dried tomatoes in oil, chopped; 0.25 cup grated Parmesan cheese, divided; 0.5 teaspoon crushed red pepper; 0.125 teaspoon salt; 0.75 cup panko breadcrumbs; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 2 medium zucchini, sliced 1/4 inch thick (about 4 cups); 7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)

Zucchini & Tomato Casserole

4.5

(2)

2 Reviews

The combination of sweet tomatoes and zucchini with melted cheese in this zucchini-tomato casserole tastes like a summer-fresh pizza. It's the perfect easy side dish for any summer meal.

By Liz Mervosh

Published on April 14, 2021

Zucchini & Tomato Casserole — Photo: Antonis Achilleos

Active Time:

20 mins

Total Time:

1 hrs

Servings:

Nutrition Profile:

Egg Free Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 cups shredded fontina cheese
½ cup packed fresh basil leaves, chopped
¼ cup drained sun-dried tomatoes in oil, chopped
¼ cup grated Parmesan cheese, divided
½ teaspoon crushed red pepper
⅛ teaspoon salt
¾ cup panko breadcrumbs
1 teaspoon dried oregano
½ teaspoon garlic powder
2 medium zucchini, sliced 1/4 inch thick (about 4 cups)
7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)

Directions

Place oven rack in middle position; preheat to 375°F. Coat a 13-by-9-inch (3-quart) broiler-safe baking dish with cooking spray. Combine fontina, basil, sun-dried tomatoes, 2 tablespoons Parmesan, crushed red pepper and salt in a medium bowl. Stir panko, oregano, garlic powder and the remaining 2 tablespoons Parmesan together in a small bowl.
Sprinkle 1/4 cup of the panko mixture over the bottom of the prepared baking dish. Arrange half of the zucchini slices in an even layer, slightly overlapping, on the panko mixture. Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture. Repeat the layers of zucchini, tomato and cheese. Sprinkle the remaining panko mixture over the cheese.
Cover tightly with foil and bake for 15 minutes. Remove the foil and continue to bake until the vegetables are tender and the cheese is melted, about 20 minutes more.
Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes. Let stand for 5 minutes before serving.

Nutrition Facts (per serving)

195	Calories
11g	Fat
15g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 195
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 2g	7%
Total Sugars 5g
Protein 11g	22%
Total Fat 11g	14%
Saturated Fat 6g	30%
Cholesterol 35mg	12%
Vitamin A 1389IU	28%
Sodium 348mg	15%
Potassium 476mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.