Recipe Details
Ingredients
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1 ½cupsgrated Cheddar cheese
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⅓cupgrated Parmesan cheese
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2clovesgarlic, minced
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½teaspoondried oregano
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½teaspoondried basil
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salt and pepper to taste
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2mediumzucchinis, thinly sliced
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5plum tomatoes, thinly sliced
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¼cupbutter
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2tablespoonsfinely chopped onion
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¾cupfine bread crumbs
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
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Combine Cheddar, Parmesan, garlic, oregano, and basil in a large bowl. Season with salt and pepper, and set aside.
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Arrange 1/2 of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange 1/2 of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.
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Melt butter in a skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in bread crumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
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Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake until the top is crusty and vegetables are tender, about 20 minutes.
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories460 | |
| % Daily Value * | |
| Total Fat 32g |
41% |
| Saturated Fat 20g |
99% |
| Cholesterol 91mg |
30% |
| Sodium 954mg |
41% |
| Total Carbohydrate 24g |
9% |
| Dietary Fiber 3g |
12% |
| Total Sugars 6g |
|
| Protein 21g |
42% |
| Vitamin C 28mg |
31% |
| Calcium 523mg |
40% |
| Iron 2mg |
13% |
| Potassium 575mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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