Zucchini and Tomato Casserole

Zucchini and Tomato Casserole

18 reviews, 4.4 star(s). 89% would make again

Ready in 45 minutes

Comfort Food

"This was absolutely delicious thanks for the recipe. We had a couple of extra carrots so we put some in this dish and it worked great! Some Gouda goat cheese and wine! And you go from middle of nowhere Adria ( wher Iwe live) to a fancy restaurant!"

Ingredients

12 small zucchinis; thinly sliced (skin on)
12 small tomatoes; thinly sliced
1 large onion; thinly sliced into rings
Salt and Pepper
Basil; (you can use fresh or dried)
Brown Sugar; (handful)
1 1/2 cups crushed saltine cracker crumbs
1 stick butter (in pieces)
1 1/4 cup shredded sharp cheddar cheese

Original recipe makes 8 Servings

Servings  

Preparation

Preheat oven to 350

In a greased 3 quart casserole dish layer the following, in this order...

Zucchini, tomatoes, then onions. Sprinkle layer with salt, pepper, basil and brown sugar.

Add a liberal handful of the cracker crumbs on top, then a few pats of butter and then a generous handful of cheese.

Repeat TWICE, making sure to end with layer of cheese.

Bake covered for 30 minutes, then remove cover and bake an additional 45 minutes until bubbly and hot in middle.

Verified by twojocks
Alert editor   


Love7721

Used fresh zucchini, tomatoes, and onions from my garden!
aphilbeck8

Before Baking
aphilbeck8


linduh777

Calories Per Serving: 344 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Zucchini and Tomato Casserole

Rating (optional):

sign in to add your comment


Get seasonal ideas by email


Reviews

Add my review

Instead of crackers, basil and brown sugar I used seasoned stuffing mix and lamb boullion cubes; instead of butter I used olive oil. Delicious!! I added a lot of water but the broth is delicious :)
kirstn 1y ago

Needed some spice so I added two dices chilis!
linduh777 1y ago

Loved it!!
jamiethiele 2y ago

TifFreie 3y ago

OH YEAH! Made it twice already,for my family and friends,and it was gone,everybody going back for THIRDS! But nothing left,got to make two full roasting pans next time. Thanks
Lasvegasjoe 3y ago

Lol....I keep looking but I don't see it.thanks for your response though:) I enjoy what you put out there,keep it up!
Lasvegasjoe 3y ago

@lasvegasjoe, baking temp is right in recipe. you are correct 350
Love7721 3y ago

What's the baking temp? Should I presume it's 350deg.
Lasvegasjoe 3y ago

This was absolutely delicious thanks for the recipe. We had a couple of extra carrots so we put some in this dish and it worked great! Some Gouda goat cheese and wine! And you go from middle of nowhere Adria ( wher Iwe live) to a fancy restaurant!
Smily129 3y ago

Great way to use fresh vegetables and herbs from the garden!
aphilbeck8 3y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free