10ozgrape tomatoes, cut in halves or 2 large tomatoes, diced
5 garlic cloves minced
½cup Parmesan cheese grated
1tspany dried herbs like basil, oregano or Italian
¾tspsalt
Ground black pepper to taste
⅓cup parsley or basil finely chopped
Cooking spray I use Misto
1
Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
2
In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. Stir to combine.
3
Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
4
Remove from the oven, garnish with basil or parsley and serve warm.
5
Notes
Store: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
Cheese: Instead of Parmesan , you could use mozzarella or another melty cheese like cheddar.
Dairy free: Omit cheese, or replace the Parmesan with your favorite vegan melty cheese and or a generous sprinkle of nutritional yeast.
To reduce how ‘runny’ larger tomatoes are: You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish.
Ingredients
2.50lbszucchini (2 large) cut into quarters
10ozgrape tomatoes, cut in halves or 2 large tomatoes, diced
5 garlic cloves minced
½cup Parmesan cheese grated
1tspany dried herbs like basil, oregano or Italian
¾tspsalt
Ground black pepper to taste
⅓cup parsley or basil finely chopped
Cooking spray I use Misto
Directions
1
Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
2
In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. Stir to combine.
3
Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
4
Remove from the oven, garnish with basil or parsley and serve warm.
5
Notes
Store: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
Cheese: Instead of Parmesan , you could use mozzarella or another melty cheese like cheddar.
Dairy free: Omit cheese, or replace the Parmesan with your favorite vegan melty cheese and or a generous sprinkle of nutritional yeast.
To reduce how ‘runny’ larger tomatoes are: You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish.
