Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings
Layer after layer of scrumptious flavors in this Zucchini Tomato Casserole! You will surely have a good time! In just 35 minutes of preparation and baking time, dinner will be served. Enjoy!
Ingredients:
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2 large heirloom tomatoes, sliced
4 cloves garlic, divided (about 1 tbsp)
1 tsp dried basil
2 tbsp butter, cut up into 1/4-inch slices
2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)
1 c Italian Blend Shredded Cheese
1 tbsp chopped fresh basil, divided
salt and fresh ground pepper
1/8 tsp ground nutmeg
8 oz. whipped cream cheese
chopped fresh basil, for garnish
2 tbsp milk
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Brush the inside of a 9-inch baking dish with butter.
Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.
Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.
Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.
Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.
Remove from the oven and let it sit at room temperature for at least 10 minutes.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 180 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 48 mg | Sodium: 232 mg | Potassium: 264 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 920 IU | Vitamin C: 13.4 mg | Calcium: 209 mg | Iron: 0.5 mg | Net Carbs: 4 g
Ingredients
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, divided (about 1 tbsp)
- 1 tsp dried basil
- 2 tbsp butter, cut up into 1/4-inch slices
- 2 average-size zucchinis, sliced (you'll need about 6 to 7 c of sliced zucchini)
- 1 c Italian Blend Shredded Cheese
- 1 tbsp chopped fresh basil, divided
- salt and fresh ground pepper
- 1/8 tsp ground nutmeg
- 8 oz. whipped cream cheese
- chopped fresh basil, for garnish
- 2 tbsp milk
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Brush the inside of a 9-inch baking dish with butter.
Add milk, ground nutmeg, basil, and cream cheese into a mixing bowl. Stir everything until well incorporated.
Place 1/2 of the zucchini slices into the prepared baking dish and arrange them in a single layer. Add salt and pepper, then toss to coat. Lay the tomatoes on top of the zucchini slices.
Sprinkle 1/2 of basil and 1/2 of garlic over the tomatoes followed by 1/2 of the cream cheese and 1/2 of shredded Italian cheese. Repeat the layers one more time ending with the dots of butter.
Place the baking dish in the preheated oven and bake the casserole for about 25 minutes or until done.
Remove from the oven and let it sit at room temperature for at least 10 minutes.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.