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Tomato, Zucchini and Cheese Casserole Recipe

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This recipe for Tomato, Zucchini and Cheese Casserole is from The Jenkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive Oil
2 medium size ( about 1 pound ) zucchini sliced crosswise into 1/2 in think rounds
1/2 teaspoon dried basil 1/2 teaspoon salt 5 medium size ( about 1 pound ) plum tomatoes, sliced crosswise into 1/2 inch think rounds
1 small red onion, thinly sliced
4 ounces Asiago or Gruyere cheese cut into slices
Directions:
Directions:
Heat the oven to 400º and brush the bottom of a 10 inch round baking dish or pie plate (I use an
oval dish sometimes) with Olive oil. In a medium bowl, toss Zucchini with basil and salt.

To assemble vegetables in a ring assemble small stacks of alternating slices of zucchini, tomato, onion and cheese around the dish. Fill in the center of the dish until all the dish is covered. Brush the vegetables with Olive Oil and bake 45 to 50 minutes or until the zucchini is very tender and the liquid that collects in the bottom of the baking dish evaporates. Cool at least 20 minutes before serving. Serve warm or at room temperature. For convenience vegetables can be arranged the day before baking.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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