Healthy Zucchini and Tomato Casserole
Healthy Zucchini Tomato Casserole includes a menagerie of fresh garden veggies sauteed together. Before serving, a layer of shredded Parmesan cheese is melted over top for the perfect finishing touch.
Servings: 6 people
- 1 red onion, sliced
- 1 green pepper, sliced in strips
- 1/4 cup butter
- 2 cups zucchini, diced in 1-inch pieces
- 4 medium tomatoes, wedged
- 1 teaspoon salt
- black pepper, to taste
- 1/2 cup shredded Parmesan cheese
Melt butter in a large skillet; saute onion and peppers until just softened.
Add diced zucchini and saute for 5 minutes.
Add the wedged tomatoes, and cook for an additional 5 minutes or until tomatoes soften.
Pour into a greased baking dish; sprinkle top with shredded Parmesan cheese.
Bake in a preheated 375 degree F oven for 15 to 20 minutes or until the top begins to brown and the cheese melts.
Let the casserole sit at room temperature for 10 minutes to cool and slightly thicken before serving.
- Substitute white or yellow onions for purple, if desired.
- For a dose of healthy fat, use olive oil to saute your veggies instead of butter.
- If you are looking for a cheesy zucchini tomato casserole, add extra Parmesan cheese!
- Be sure to let the zucchini casserole sit on the counter for 10 minutes before serving to let it cool and thicken slightly.
- The original recipe calls for the tomatoes to be peeled. If you prefer to go this route, go for it!
- I like the extra liquid in this zucchini onion and tomato bake; however, you can remove the seeds and liquid from the tomato before sauteing. This will result in a thicker casserole.
- I like to sop up the extra juices with a piece of bread and butter, just like my Grandpa would do.
- We've got plenty of other zucchini recipes including this Ground Beef Zucchini Casserole.
Calories: 137kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 591mg | Potassium: 374mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 1mg