Wednesday, April 17, 2013

Tomato Zucchini Casserole


1 ½ cups grated Cheddar cheese

1/3 cup grated Parmesan cheese

½ tsp dried oregano

½ tsp dried basil

2 cloves garlic, minced

sea salt and pepper to taste

2 medium zucchinis, thinly sliced

5 plum tomatoes, thinly sliced

¼ cup butter/ghee or coconut oil

1 small onion, chopped


  1. Preheat to oven to 375 degrees F. (190 degrees C.) Lightly grease a 9 x 9-inch pan.
  2. In a large bowl, combine cheddar, Parmesan, oregano, basil and garlic. Season with salt and pepper and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes and top with another ¼ of the cheese mixture. Repeat layers.
  4. Melt your choice of fat in skillet over medium heat. Stir in onions and cook till soft. Sprinkle on top of casserole.
  5. Cover loosely with foil and bake in oven for 25 minutes. Remove foil and bake until top is crusty and the vegetables are tender, about 20 minutes more.

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