Zucchini Tomato Casserole

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“Surprised this hasn't been posted. I was hungry for goat cheese and I had a bunch of tomatoes and zucchini needing used...”
READY IN:
55mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 4 small zucchini or 4 medium summer squash, sliced thin
  • 2 medium tomatoes, diced
  • 1 medium onion, sliced very, very thin
  • 1 garlic clove, finely minced
  • 14 cup basil, chiffonaded
  • 4 ounces goat cheese, crumbled
  • salt and pepper, to taste

Directions

  1. Spray a small casserole w olive oil. Layer zucchini, onions+garlic,, tomatoes, basil, and cheese as many times as needed, ending with cheese.
  2. Sprinkle w salt and pepper.
  3. Lightly sprinkle with olive oil and bake, covered, in preheated oven (350F), for 35-40 minutes.
  4. Remove foil ane bake for an additional 10, or until juices are bubbling and cheese begins to brown. Let sit for five minutes, serve,.
  5. *This would most likely be even better with a bit of freshly grated Parmesan or manchego on top -- .

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