Tomato Zucchini Bake Recipe

Name: Tomato Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup sliced mushrooms; ½ cup chopped onion; 1 -2 clove crushed garlic; 1 tablespoon dried basil (or substitute fresh); 1 (28 ounce) can diced tomatoes; fresh ground pepper; 1 dash Tabasco sauce; 1 medium zucchini, sliced; 5 stoned wheat thins crackers, broken into pieces,but not crushed (or substitute any milk flavoured crackers. You need about 3/4 c of cracker pieces); ½ cup grated cheddar cheese

Servings: persons

1 tablespoon olive oil
1 cup sliced mushrooms
½ cup chopped onion
1 -2 clove crushed garlic
1 tablespoon dried basil (or substitute fresh)
1 (28 ounce) can diced tomatoes
fresh ground pepper
1 dash Tabasco sauce
1 medium zucchini, sliced
5 stoned wheat thins crackers, broken into pieces,but not crushed (or substitute any milk flavoured crackers. You need about 3/4 c of cracker pieces)
½ cup grated cheddar cheese

1
Heat oil in a skillet.
2
Saute the onions, mushrooms, and garlic until cooked, but not browned.
3
Add the basil and cook another minute or so.
4
Mix the onion mixture with the tomatoes, the cracker pieces, the pepper, and the tabasco sauce.
5
Layer the tomato mixture with the zucchini, beginning and ending with the tomato.
6
Top with cheese.
7
Bake at 325 degrees for 30 to 40 minutes or until bubbly and the zucchini is tender.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup sliced mushrooms, ½ cup chopped onion, 1 -2 clove crushed garlic, and more.

Yes, Tomato Zucchini Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Zucchini Bake

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