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- 3 medium zucchinis - 4 large ripe tomatoes - 1 large onion - 3 cloves garlic - 1 cup shredded mozzarella cheese - 1 cup fresh basil leaves - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes - ¼ cup olive oil - Salt and pepper - ½ cup breadcrumbs When I make this Tomato Zucchini Casserole, I find joy in simple, fresh ingredients. Each one plays a role in creating a dish that is both hearty and healthy. The zucchinis add a nice crunch, while the ripe tomatoes bring a burst of flavor. Each serving has about 250 calories. You get 15 grams of fat, 10 grams of carbs, and 8 grams of protein. This makes it a great meal for a light dinner. It offers a good balance of nutrients while staying low in calories. If you want to switch things up, try different cheeses. Feta or goat cheese can add a tangy kick. For veggies, you can use eggplant or bell peppers. Both can change the flavor in a fun way. For the full recipe, check the details above. Enjoy cooking! First, preheat your oven to 375°F (190°C). This step is key. If you skip it, your casserole won’t cook well. Next, prepare the vegetables. Slice the zucchinis into thin rounds. Use a sharp knife for even cuts. Slice the tomatoes and onion the same way. Mince the garlic too. In a large skillet, heat ¼ cup of olive oil over medium heat. Add the sliced onion and garlic. Sauté them for about 5-7 minutes until they are soft. This step builds great flavor. Now, grab a large baking dish. Start with the first layer. Arrange half of the sliced zucchinis in an even layer at the bottom. Next, layer half of the sliced tomatoes on top of the zucchinis. Sprinkle half of the sautéed onion and garlic mixture over the tomatoes. Season this layer with salt, pepper, half of the chopped basil, oregano, and red pepper flakes if you want some spice. Repeat these layers with the remaining zucchinis, tomatoes, onion, garlic, and seasonings. Finish the top layer with 1 cup of shredded mozzarella cheese. Then, sprinkle ½ cup of breadcrumbs over the cheese for a nice crunch. Cover the dish with foil. Bake it for 25-30 minutes. This keeps the moisture in. After that, remove the foil. Bake for another 15-20 minutes. You want the cheese to be bubbly and the top to be golden brown. Check for doneness by poking the casserole with a fork. If the veggies are tender, it’s ready. Let the casserole sit for about 5 minutes before serving. This helps the layers set. Garnish with extra fresh basil leaves for a pop of color. For the full recipe, refer to the complete guide. To get a creamy texture in your Tomato Zucchini Casserole, use fresh ingredients. Fresh zucchini and tomatoes work best. Layer the veggies tightly for a nice hold. You can add a splash of cream or milk if you like it extra creamy. For a crunchy topping, use breadcrumbs. Mix the breadcrumbs with olive oil and some grated cheese. This will give you a lovely golden crust. Bake it until the top is crisp and brown. Don’t skip this step; it makes the dish more fun! Adding herbs or spices can take your casserole to the next level. Fresh basil is a must; it brings out the best in tomatoes. You can also try thyme and rosemary for added depth. Suggested seasonings include oregano and red pepper flakes for some heat. Just a pinch of these will make your dish pop. Taste as you go, and adjust to your liking. Pair this casserole with a fresh salad or garlic bread. A light side dish balances the rich flavors. You can also serve it with grilled chicken for protein. For presentation, serve it in the baking dish for a rustic look. Garnish with extra fresh basil on top. This adds color and makes it inviting. Enjoy every bite of this savory dish! {{image_2}} To make the tomato zucchini casserole dairy-free, you can swap the mozzarella cheese for a plant-based cheese. Look for brands that melt well, so you still get that gooey texture. You can also use a mix of nutritional yeast and cashew cream for a creamy finish. For the shredded mozzarella, try these substitutes: - Vegan mozzarella cheese - Silken tofu blended with nutritional yeast - Homemade cashew cheese If you want to add some protein, you can include cooked chicken or ground beef. Simply brown the meat before adding it to the layers of the casserole. If you prefer vegetarian options, consider these: - Canned chickpeas - Cooked lentils - Quinoa These options will enhance the dish and keep it filling and satisfying. You can change the vegetables based on the season. In spring, try adding asparagus or peas. In the fall, use butternut squash or pumpkin. You can mix in these vegetables for a new twist each time you make the dish. Adapting for seasonal ingredients keeps the casserole fresh and exciting. Feel free to include whatever is ripe in your garden or local market. To store leftovers, let the casserole cool first. Cut it into portions for easy serving. Place each portion in an airtight container. This helps keep the flavors fresh. Use glass or plastic containers with tight lids. They protect the dish from air and moisture. To freeze the casserole, let it cool completely. Wrap it tightly in plastic wrap. Then, cover it with aluminum foil for extra protection. This prevents freezer burn. When you are ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until warm. You can also microwave individual portions, stirring occasionally. For optimal freshness, eat refrigerated leftovers within three days. The casserole lasts about two months in the freezer. Check for signs of spoilage before eating. Look for strange smells or discoloration. If it seems off, it’s best to throw it away. This ensures you enjoy a tasty and safe dish. Yes, you can use frozen zucchini. However, it may change the texture. Frozen zucchini has more water than fresh. It can make the casserole watery if not drained well. To avoid this, thaw the zucchini first and remove excess moisture. This keeps your casserole from becoming soggy. To adjust cooking time, you can scale down the recipe. If you make a smaller casserole, check it sooner. Start with 20 minutes of baking time. Keep an eye on the cheese. It should be bubbly and golden. Use a knife to test if the veggies are soft. Yes, you can prepare this casserole ahead of time. Assemble the layers but do not bake it yet. Cover it tightly with foil and store it in the fridge. You can bake it up to two days later. Just add a few extra minutes to the baking time if it’s cold. This makes busy nights easier and still tastes great. For the full recipe, check out the section above. This blog post covers a delicious zucchini casserole. We talked about key ingredients, nutritional information, and possible substitutions. I shared step-by-step instructions for preparation, layering, and baking. Plus, I included tips for perfect texture and flavor. We explored variations like vegan options and extra protein. Lastly, I discussed storage and answered common questions. Enjoy making and sharing this casserole. It’s tasty and easy!

Tomato Zucchini Casserole

Indulge in the deliciousness of Tomato Zucchini Casserole, a perfect blend of garden-fresh flavors in every bite! This simple, healthy recipe features layers of savory zucchini, juicy tomatoes, and gooey mozzarella, topped with a crunchy breadcrumb finish. Ideal for family dinners or potlucks, it’s sure to impress. Click through to explore this mouthwatering recipe and bring a taste of summer to your table!
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Ingredients Method

Ingredients
  

3 medium zucchinis, sliced into thin rounds
4 large ripe tomatoes, sliced
1 large onion, thinly sliced
3 cloves garlic, minced
1 cup shredded mozzarella cheese
1 cup fresh basil leaves, chopped (plus extra for garnish)
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional for spice)
¼ cup olive oil
Salt and pepper to taste
½ cup breadcrumbs (for topping)

Method
 

Preheat the oven to 375°F (190°C).
    In a large skillet over medium heat, add olive oil. Sauté the sliced onion and minced garlic until softened, about 5-7 minutes.
      In a large baking dish, arrange half of the sliced zucchinis in an even layer at the bottom.
        Layer half of the sliced tomatoes on top of the zucchinis, then sprinkle with half of the sautéed onion and garlic mixture.
          Season the layers with salt, pepper, half of the chopped basil, oregano, and red pepper flakes if using.
            Repeat the layers with the remaining zucchinis, tomatoes, onion, garlic, and seasonings.
              Finish the top layer with shredded mozzarella cheese and sprinkle breadcrumbs evenly over the cheese for added crunch.
                Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and the top is golden brown.
                  Once done, let the casserole sit for about 5 minutes before serving. Garnish with extra fresh basil leaves.
                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6