Layered Tomato-Vegetable Casserole

1. 1

   In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions and 1 tablespoon olive oil until onions begin to brown, 12 to 15 minutes. Season to taste with salt and pepper.

2. 2

   Meanwhile, rinse tomatoes, core, cut in half, and squeeze out seeds. Thinly slice tomatoes crosswise.

3. 3

   Combine basil, thyme, and garlic. Mix 1/2 of the herbs with zucchini.

4. 4

   Spread cooked onions in a shallow 2- to 3-quart casserole. Distribute zucchini evenly over onions.

5. 5

   Layer tomato slices over sliced zucchini. Sprinkle evenly with remaining herb mixture and lightly with salt and pepper. Drizzle vegetables with remaining olive oil.

6. 6

   Bake in a 400u00b0 oven until tomatoes are browned and zucchini slices are tender when pierced, 35 to 40 minutes (30 to 35 minutes in a convection oven). Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.