Tomato-Zucchini Casserole Recipe

Name: Tomato-Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons chili powder; 1 tablespoon parsley flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; ⅛ teaspoon salt; ⅛ teaspoon black pepper ground; 3 cups zucchini fresh, thinly sliced; 1 pound tomatoes fresh, sliced; 1/4 cup bread crumbs white, fresh; 1 tablespoon vegetable oil

Servings: persons

1 1/2 teaspoons chili powder
1 tablespoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon black pepper ground
3 cups zucchini fresh, thinly sliced
1 pound tomatoes fresh, sliced
1/4 cup bread crumbs white, fresh
1 tablespoon vegetable oil

1
Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
2
Place half the zucchini in a lightly greased 6 cup casserole, or layer with half the tomatoes.
3
Sprinkle with half the seasoning mixture.
4
Repeat the layers.
5
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
6
Bake, uncovered, in preheated 375F (190C).
7
oven, until vegetables are tender, about 40 minutes.

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* 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 10 ingredients. The key ingredients include: 1 1/2 teaspoons chili powder, 1 tablespoon parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and more.

Yes, Tomato-Zucchini Casserole falls under the Soups & Stews 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 Casserole

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