Zucchini Casserole
fromspendwithpennies.comwww.spendwithpennies.com/wprm_print/zucchini-casserole
This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option.
Ingredients
Topping
Instructions
Preheat oven to 375°F.
For the topping, cook onion in olive oil until tender, about 5 minutes. Set aside.
Slice tomatoes and place on paper towels to absorb liquid, about 2 to 3 minutes.
Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
Meanwhile, combine all topping ingredients in a small bowl, including the onions from above, and mix well.
Remove foil from casserole and top with the topping mixture. Bake uncovered for an additional 20 minutes or until zucchini is tender.
Sprinkle with fresh herbs and serve warm.
Notes
- Optional: Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture. For softer zucchini, cut thinner. This makes a large dish. This recipe can be halved and baked in a 9x9 casserole dish.
