Cheesy Tomato And Zucchini Casserole Recipe

To spice up vegetarian meals, try this cheesy tomato and zucchini casserole. This comfortable meal, developed by Daily Meal creator Deniz Vergara, can be added to your weekly menu with minimum effort and elevates basic tastes. 

Ingredient

– 1 tablespoon extra virgin olive oil – 1 cup shredded Italian blend cheese – ¼ cup shredded parmesan cheese – 1 teaspoon Italian seasoning1 teaspoon salt, divided – ¼ teaspoon black pepper – 1 zucchini squash, sliced into ¼ inch-thick round – 2 tomatoes, sliced into ¼ inch-thick round – cup panko breadcrumb – 2 tablespoons salted butter, melted

Direction

Warm the oven up to 375 F and put olive oil in a 9-inch round baking dish. Put away.

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Along with ½ teaspoon of salt and pepper, mix the cheeses in a small bowl. Then, set the bowl away.

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Put zucchini slices in a single layer on the bottom of the pan and sprinkle with a fourth of the cheese mixture. 

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Another quarter of the cheese mixture and one layer of tomato slices.Repeat zucchini and tomato layers, finishing with cheese.

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Combine the breadcrumbs and remaining ½ teaspoon salt in a small bowl. Sprinkle mixture over last cheese layer and sprinkle melted butter.Bake 25 minutes under foil.

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Bake for 15 more minutes without the foil until the veggies are soft and the top is brown. 

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If preferred, broil for 2 more minutes before removing from oven.Slice and serve casserole after 5 minutes of resting.

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also see

also see

Crispy French Onion Chicken Tenders Recipe