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Zucchini And Tomato Casserole Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Basil leaves||2 Tablespoon, minced|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Tomatoes||4 Large, peeled|
|Ground pepper||To Taste|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
Calories 219 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 16.4 mg
Sodium 250 mg10.4%
Total Carbohydrates 15 g5%
Dietary Fiber 3.6 g14.4%
Sugars 6.7 g
Protein 7 g13.4%
Vitamin A 34% Vitamin C 68%
Calcium 15.6% Iron 7.7%
*Based on a 2000 Calorie diet
Cook the onion and garlic in it, stirring constantly, for about 3 or 4 minutes or until the onion is soft.
Add the zucchini.
Cook over medium heat, stirring constantly with a fork, for about 3 to 5 minutes, or until the zucchini are turning golden but are still firm.
Place a layer of zucchini into a buttered 1 1/2-quart baking dish.
Sprinkle each layer with a little of the basil and the Parmesan cheese.
Top with a layer of tomatoes and sprinkle these with a little salt and pepper.
Repeat the process.
Combine the bread crumbs and the melted butter and sprinkle over the vegetables.
Bake without a cover in a preheated moderate oven (350° F) for about 20 minutes or until golden brown.