When you have great tasting, fresh ingredients, sometimes a simple treatment is best. This recipe combines two classic summertime vegetables: zucchini and tomatoes. They both play a starring role in this casserole. In summer, many gardeners are likely to have both available at the same time, often in abundance. Others can surely find them in Farmer’s Markets, or perhaps even get some from a neighbor. I generally use homegrown slicing tomatoes, but paste tomatoes are fine too. Even cherry or grape tomatoes would be tasty, if you have them.
You can vary the proportions of tomatoes and squash to suit your tastes, and your baking dish. The recipe calls for dried oregano, but fresh would also be nice. Thyme or basil would go nicely too.
Zucchini and Tomato Bake Print This Recipe
Adapted from various sources
4 cups zucchini, sliced in 1/4″ slices
3 large tomatoes, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 dash salt
1/2 cup grated Parmesan cheese
1. Preheat oven to 425°F.
2. Lightly oil 9×13 baking dish. Layer zucchini and tomatoes in dish, starting with zucchini and ending with tomato slices.
3. Drizzle olive oil over mixture; sprinkle with oregano, garlic and salt.
4. Cover baking dish with foil, bake for 25-30 minutes until mixture is bubbling and zucchini is tender.
5. Remove foil, sprinkle with Parmesan cheese.
6. Serve warm.
Nutrition (per serving): 104 calories, 63 calories from fat, 7.2g total fat, 7.3mg cholesterol, 165.3mg sodium, 397.4mg potassium, 6.4g carbohydrates, 1.9g fiber, 3.3g sugar, 4.9g protein, 118.3mg calcium, 2.1g saturated fat.