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Zucchini Tomato Casserole

by cherly March 18, 2021

Prep Time: 10 mins | Cook Time: 25 mins | Resting Time: 10 mins | Total Time: 35 mins | Servings: 8

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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%

Zucchini Tomato Casserole

cherly Prep Time: 10 mins | Cook Time: 25 mins | Resting Time: 10 mins | Total Time: 35 mins | Servings: 8 Remember it laterLike this recipe! Pin it to… General Recipes Zucchini Tomato Casserole European Print This
Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins
Nutrition facts: 180 calories 16 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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