Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings
Layer after layer of scrumptious flavors in this Zucchini Tomato Casserole! You will surely have a good time! In just 35 minutes of preparation and baking time, dinner will be served. Enjoy!
INGREDIENTS :
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, divided (about 1 tbsp)
- 1 tsp dried basil
- 2 tbsp butter, cut up into 1/4-inch slices
- 2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)
- 1 c Italian Blend Shredded Cheese
- 1 tbsp chopped fresh basil, divided
- salt and fresh ground pepper
- 1/8 tsp ground nutmeg
- 8 oz. whipped cream cheese
- chopped fresh basil, for garnish
- 2 tbsp milk
DIRECTIONS :
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Brush the inside of a 9-inch baking dish with butter.
- Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.
- Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.
- Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.
- Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.
- Remove from the oven and let it sit at room temperature for at least 10 minutes.
- Sprinkle freshly chopped basil on top to garnish.
- Serve and enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 180 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 48 mg | Sodium: 232 mg | Potassium: 264 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 920 IU | Vitamin C: 13.4 mg | Calcium: 209 mg | Iron: 0.5 mg | Net Carbs: 4 g
ZUCCHINI TOMATO CASSEROLE
Yield:
8
Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
10 minutes
Total Time:
45 minutes
Ingredients
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, divided (about 1 tbsp)
- 1 tsp dried basil
- 2 tbsp butter, cut up into 1/4-inch slices
- 2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)
- 1 c Italian Blend Shredded Cheese
- 1 tbsp chopped fresh basil, divided
- salt and fresh ground pepper
- 1/8 tsp ground nutmeg
- 8 oz. whipped cream cheese
- chopped fresh basil, for garnish
- 2 tbsp milk
Instructions
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Brush the inside of a 9-inch baking dish with butter.
- Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.
- Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.
- Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.
- Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.
- Remove from the oven and let it sit at room temperature for at least 10 minutes.
- Sprinkle freshly chopped basil on top to garnish.
- Serve and enjoy!
