Zucchini and Tomato Casserole

4.2
(39)

A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.

5
5
5
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 4 zucchini, cubed

  • 3 tablespoons chopped fresh dill weed

  • ground black pepper to taste

  • 1 tablespoon margarine, melted

  • 2 large tomatoes, sliced

  • 1 tablespoon chopped fresh basil leaves

  • ¾ cup grated Romano cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.

  2. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.

  3. Bake 30 minutes in the preheated oven, until bubbly and golden brown.

Nutrition Facts (per serving)

80 Calories
5g Fat
6g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 80
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 12mg 4%
Sodium 162mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 5g 10%
Vitamin C 24mg 26%
Calcium 143mg 11%
Iron 1mg 4%
Potassium 388mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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