Zucchini and Tomato Casserole

By • September 2, 2009 1 Comments

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Author Notes: I belong to a Community Supported Agriculture program (CSA) where every week I receive my share farm fresh produce. Only problem is, I've been receiving loads of zucchini which I dislike. Out of necessity, I created this casserole which has completely converted me. Layers of zucchini, garlic, thyme and tomatoes make this a creative and delicious way to take advantage of Summer's bounty.Peggy of Almost Slowfood


Serves 8

  • 2 Large tomatoes sliced in half inch rings
  • 2-3 Small zucchini sliced lengthwise in quarter inch strips
  • 3 Large garlic cloves sliced thinly
  • 10 Sprigs of thyme
  • Salt and pepper to taste
  • 1 cup market cheese like Gouda or Gruyere grated on the large side of your box grater
  • 1/3 cup Whole wheat bread crumbs
  1. Preheat the oven to 500 degrees.
  2. In a casserole dish lay down the strips of zucchini so that they touch each other and cover the bottom. Spread out the thyme sprigs evenly on top of the zucchini. Follow suit with the garlic. Place the tomato slice on top so that they are touching each other and cover the dish. Sprinkle with about a teaspoon each of salt and pepper. Then gently scatter the cheese over the top followed by the breadcrumbs. Bake until the cheese is melted, the crust is golden brown and you see a bit of bubbling from the veggies - About 20 minutes.

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