Zucchini, Tomato Casserole
Servings
Prep Time
Cook Time
Ready In
Recipe: #3846
January 04, 2012
Categories: Breakfast, Dinner, Lunch, Side Dishes, Fruit, Tomato, Vegetables, Garlic, Onions, Brunch, Entertaining, Oven Bake, Skillet, Stove Top, Vegetarian, Zucchini more
" This is a lovely brunch recipe or serve it as a side dish with any meal"
Ingredients
Nutritional
- Serving Size: 1 (509.8 g)
- Calories 184.9
- Total Fat - 7 g
- Saturated Fat - 2.7 g
- Cholesterol - 11 mg
- Sodium - 379.2 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 6.2 g
- Sugars - 17 g
- Protein - 10.5 g
- Calcium - 220.7 mg
- Iron - 2.4 mg
- Vitamin C - 91.6 mg
- Thiamin - 0.2 mg
Step 1
In a small skillet saute the garlic until it is golden
Step 2
Lightly oil a baking dish large enough to accommodate the zucchini slices in one layer
Step 3
Place the zucchini slices, in the dish in a single layer, top with onions, garlic and season with salt and pepper
Step 4
Cover with the tomatoe slices, sprinkle on the parmesan and oregano
Step 5
Bake in pre-heated 375f oven for about25 minutes or until the cheese has melted. The zucchini will still have a bit of crunch to them.
Step 6
Sprinkle on the cilantro and serve
Tips & Variations
No special items needed.