FRASER ELISABETH TAN, PHD

Tomato and Zucchini Casserole

When you plant tomatoes and zucchini in California... you need a way to use them all up!

V* EF

Ingredients

  • 2 tbsp olive oil
  • 2 lb medium zucchini, halved lengthwise and cut into 1/2” slices
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp minced garlic
  • 1 cup grape tomatoes, halved
  • 1 cup shredded Italian cheese blend
  • 1/2 cup panko
  • 1/4 cup shredded Parmesan

Directions

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
  3. Add tomatoes to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
  4. In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender.

Notes

  • I omitted the basil called for in the original recipe.

Source: pillsbury.com