Layered and Baked Zucchini Tomato Casserole Recipe - Eat Simple Food .com

Recipe: https://eatsimplefood.com/zucchini-to...

Serves 6 as a side dish

Ingredients:

3 Tbsp olive oil
4 medium zucchini, sliced thin
3 medium tomatoes, sliced
1 Tbsp garlic, minced
½ cup walnuts, chopped
½ tsp dried Italian seasoning
½ tsp salt
pinch black pepper
1 cup Parmesan Cheese, grated

Instructions:
Preheat oven to 375F. Lightly oil 8x8 baking pan.

Cook minced garlic over medium heat in a small pan with 1 tablespoon olive oil for 1-2 minutes or until translucent and fragrant. Set aside.

In baking pan add:

• a layer of sliced zucchini
• a layer of sliced tomatoes
• a drizzle of olive oil
• sprinkle evenly with salt
• dash of black pepper
• ½ the garlic
• ½ the chopped walnuts
• sprinkle evenly Italian seasoning
• ½ the Parmesan cheese

Repeat until all ingredients are gone. This should only take 2 layers but it's ok if you keep going.

Coat a piece of aluminum foil with a touch of olive oil. The olive oil prevents the cheese from sticking to the top of it.

Cover with foil. Cook ~ 50 minutes or until zucchini is soft.
Take off cover and brown cheese on low broiler setting for 2-3 minutes (watch it! you don't want it to burn!)

Rest for 10 minutes uncovered before serving. Happy Eating! Beckie



This is a simple, healthy, and delicious oven baked zucchini and tomato casserole recipe to make when zucchinis and tomatoes are fresh and abundant in the summer.

Layered thin sliced zucchini, tomato, walnuts, garlic, Italian seasoning, and Parmesan cheese baked in the oven at 375F for 50 minutes or until zucchini is soft and the top starts to brown. Summer casserole love!

Baked Zucchini Tomato Casserole is Versatile
There are so many ways to change up this simple zucchini tomato casserole.

For one, fill it up with more zucchini, more tomatoes, or more cheese. The limiting factor is the size of your baking dish but remember that more layers will take longer to cook in the oven.

More Parmesan cheese (or any kind of cheese for that matter) can be added to this zucchini tomato casserole bake. Try adding cheddar cheese, colby jack, Mozzarella, feta cheese, or goat cheese (talk about creamy!).

Try adding some fresh herbs like rosemary, parsley, or thyme. Don't have any? No problem add some dried herbs instead.

Mix it up! The beauty of this layered zucchini tomato bake is that it can take the addition of your favorite spices. Try some chili powder, curry powder, or cayenne for spice.

Salt Is Your Friend With Zucchini's and Tomatoes
Hear me out unless you are on a low sodium diet. I understand that. But if you are not, then do not be afraid to salt the zucchini tomato casserole before, during, or after cooking.

A lot of the salt leaks into the liquid that is left (which is also delicious if you're not worried about salt. If something is amiss, try salt first. Then try adding cheese 🙂Try a different nut: pine nuts, slivered almonds, pecans...

Troubleshooting Baked Zucchini and Tomato Casserole
Add more salt - There will be a layer of liquid in the bottom of the pan because both zucchini and tomatoes have a lot of water. The salt will go into the liquid but the top may need some more salt.

Add as much cheese as you like to this dish! Some other delicious cheese options are feta cheese and goat cheese.

Zucchini too crispy? Cook it for 1 hour and see where that gets you. 50 minutes in my oven is perfect for me and provides a little crisp on the outside and tender but not soggy inside.

Try to make sure that you layer the zucchini as individual pieces and not just stack them on top of each other. This will help it cook more thoroughly.

The bottom zucchini are more done than the top because they are cooking in liquid. To make them all the same you would need to cook all the zucchini slices in simmering water for a couple minutes, which would make the recipe a little more complex.