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Zucchini Tomato Bake
This Zucchini Tomato Bake is a delicious veggie casserole for using those summer zucchini and tomatoes. Lots of fresh basil and a potato base make this one delicious dish.
Course
Side Dish
Cuisine
Vegetarian
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
servings
Calories
252
kcal
Author
Colleen Milne
Ingredients
4
tablespoon
extra virgin olive oil
2
medium potatoes
peeled and thinly sliced
1
red onion
sliced thinly
4
tomatoes
sliced
1
cup
fresh basil leaves
1
medium zucchini
sliced into rounds
1
clove
garlic
thinly sliced
1 ½
teaspoon
salt
2
teaspoon
freshly ground pepper
2
cups
grated Parmesan cheese
1
cup
panko bread crumbs
Instructions
Preheat oven to 350°
In a 9"x11" baking pan, spread 2 tablespoon of the olive oil.
Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
Drizzle the remaining 2 tablespoon olive oil, and sprinkle with salt and pepper.
In a bowl, combine cheese and panko crumbs.
Spread cheese mixture evenly over top of vegetables.
Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
Remove from the oven and let stand for 10 minutes before slicing into squares.
Nutrition
Serving:
1
g
|
Calories:
252
kcal
|
Carbohydrates:
17
g
|
Protein:
13
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
884
mg
|
Potassium:
504
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
935
IU
|
Vitamin C:
20.5
mg
|
Calcium:
326
mg
|
Iron:
2.7
mg