Prep Time: 10 mins | Cook Time: 25 mins | Resting Time: 10 mins | Total Time: 35 mins | Servings: 8
Packed with amazing flavour, this casserole with layers of baked Zucchini and Tomatoes is coated with creamy, cheesy goodness that even the pickiest eaters will devour!
Ingredients
8 oz. whipped cream cheese
2 tbsp milk
1 tsp dried basil
1/8 tsp ground nutmeg
2 average-size zucchinis, sliced (you’ll need about 6 to 7 c. of sliced zucchini)
salt and fresh ground pepper
2 large heirloom tomatoes, sliced
4 cloves garlic, divided (about 1 tbsp)
1 tbsp chopped fresh basil, divided
1 c. Italian Blend Shredded Cheese
2 tbsp butter, cut up into 1/4” slices
chopped fresh basil, for garnish
How to make Zucchini Tomato Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: With a bit of butter, grease a 9-inch baking dish and set it aside.
Step 3: In a bowl, combine the cream cheese, milk, basil, and ground nutmeg to make the cream cheese mixture and set aside.
Step 4: On the bottom of the baking dish, layer half of the slices of zucchini and sprinkle with a little salt and pepper.
Step 5: Over the zucchini slices, add a layer of sliced tomatoes and sprinkle with half each of garlic and fresh basil.
Step 6: Over the tomatoes, add a layer of half of the cream cheese and sprinkle with half of the shredded Italian cheese.
Step 7: Make another layer of the zucchini slices and lightly season with salt and pepper.
Step 8: Then, make a more layer of the slices of tomato and the remaining garlic and fresh basil.
Step 9: On top, spread a layer of the rest of the cream cheese mixture and sprinkle with the remaining shredded Italian cheese.
Step 10: Dot the top with butter slices.
Step 11: Place inside the preheated oven and bake for about 22 to 25 minutes until the mixture is bubbly, browned, and veggies are tender.
Step 12: Take out of the oven and allow the casserole to sit for at least 10 minutes.
Step 13: Before slicing, garnish with fresh basil. Serve and enjoy!
Note:
For any leftover, place them in airtight containers and store in the fridge for up to 3 days.
Nutrition Facts:
Amount Per Serving: Calories 180 | Fat 16g 25% | Saturated Fat 9g 45% | Cholesterol 48mg 16% | Sodium 232mg 10% | Potassium 264mg 8% | Carbohydrates 5g 2% | Fiber 1g 4% | Sugar 3g 3% | Protein 6g 12% | Vitamin A 920IU 18% | Vitamin C 13.4mg 16% | Calcium 209mg 21% | Iron 0.5mg 3%
Ingredients
- 8 oz. whipped cream cheese
- 2 tbsp milk
- 1 tsp dried basil
- 1/8 tsp ground nutmeg
- 2 average-size zucchinis, sliced (you'll need about 6 to 7 c. of sliced zucchini)
- salt and fresh ground pepper
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, divided (about 1 tbsp)
- 1 tbsp chopped fresh basil, divided
- 1 c. Italian Blend Shredded Cheese
- 2 tbsp butter, cut up into 1/4” slices
- chopped fresh basil, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: With a bit of butter, grease a 9-inch baking dish and set it aside.
Step 3: In a bowl, combine the cream cheese, milk, basil, and ground nutmeg to make the cream cheese mixture and set aside.
Step 4: On the bottom of the baking dish, layer half of the slices of zucchini and sprinkle with a little salt and pepper.
Step 5: Over the zucchini slices, add a layer of sliced tomatoes and sprinkle with half each of garlic and fresh basil.
Step 6: Over the tomatoes, add a layer of half of the cream cheese and sprinkle with half of the shredded Italian cheese.
Step 7: Make another layer of the zucchini slices and lightly season with salt and pepper.
Step 8: Then, make a more layer of the slices of tomato and the remaining garlic and fresh basil.
Step 9: On top, spread a layer of the rest of the cream cheese mixture and sprinkle with the remaining shredded Italian cheese.
Step 10: Dot the top with butter slices.
Step 11: Place inside the preheated oven and bake for about 22 to 25 minutes until the mixture is bubbly, browned, and veggies are tender.
Step 12: Take out of the oven and allow the casserole to sit for at least 10 minutes.
Step 13: Before slicing, garnish with fresh basil. Serve and enjoy!
Notes
For any leftover, place them in airtight containers and store in the fridge for up to 3 days.
