Description
A delightful garden zucchini casserole combining fresh zucchini, diced tomatoes, melty cheese, and crunchy breadcrumbs for a comforting meal.
Ingredients
Scale
- 4 cups zucchini, sliced
- 2 cups tomatoes, diced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup breadcrumbs
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the zucchini, tomatoes, onion, garlic, olive oil, salt, pepper, oregano, and red pepper flakes.
- In a greased baking dish, layer half of the vegetable mixture.
- Sprinkle half of the cheese on top.
- Add the remaining vegetable mixture and top with breadcrumbs and the rest of the cheese.
- Bake for 25-30 minutes until the top is golden and bubbling.
- Let it cool for a few minutes before serving.
Notes
Feel free to add other vegetables like bell peppers or mushrooms. Using fresh herbs such as basil or thyme can enhance the flavor. For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg