Zucchini and Tomato Bake Recipe

Name: Zucchini and Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium-sized Zucchini, Sliced To 1/4-inch Thickness; 5 whole Tomatoes, Slized To 1/4-inch Thickness; Kosher Salt To Taste; Black Pepper To Taste; 2- 1/2 cups Shredded Monterey Jack Cheese, Divided; 1 cup Plain Breadcrumbs; 2 cloves Garlic, Minced; 1 teaspoon Dry Basil; 3 Tablespoons Butter, Melted; Olive Oil; Fresh Basil Leaves

Servings: persons

2 whole Medium-sized Zucchini, Sliced To 1/4-inch Thickness
5 whole Tomatoes, Slized To 1/4-inch Thickness
Kosher Salt To Taste
Black Pepper To Taste
2- 1/2 cups Shredded Monterey Jack Cheese, Divided
1 cup Plain Breadcrumbs
2 cloves Garlic, Minced
1 teaspoon Dry Basil
3 Tablespoons Butter, Melted
Olive Oil
Fresh Basil Leaves

1
Preheat oven to 375 degrees F. Lightly grease a casserole dish with cooking spray.
2
Arrange half of the zucchini slices in the casserole dish, lightly season with salt and pepper.
3
Arrange 1/3 of the tomato slices on top of the zucchini slices, lightly season with salt and pepper.
4
Repeat layers; tomatoes should be the last layer.
5
Lightly season each layer with salt and pepper.
6
In a large bowl, combine 1 1/2 cups of cheese, bread crumbs, garlic, and dry basil.
7
Add the melted butter to the breadcrumbs mixture and mix well until incorporated.
8
Sprinkle the entire mixture on top of the vegetables.
9
Add the remaining 1 cup shredded Monterey Jack Cheese on top.
10
Drizzle a bit of olive oil across the entire casserole, cover with foil and bake for 30 minutes.
11
Remove foil and bake for an additional 15 to 20 minutes, or until the vegetables are tender.
12
Let cool for 10 minutes before cutting.
13
Sprinkle some fresh basil leaves on top and serve as a main course or a side dish to any meal.

399

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: 2 whole Medium-sized Zucchini, Sliced To 1/4-inch Thickness, 5 whole Tomatoes, Slized To 1/4-inch Thickness, Kosher Salt To Taste, Black Pepper To Taste, and more.

Yes, Zucchini and Tomato 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.

Zucchini and Tomato Bake

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