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–+ servings
serving of zucchini tomato casserole

Zucchini Tomato Casserole

The golden-brown cheese atop layers of perfectly baked zucchini and tomatoes tempt me with its bubbling warmth. With each bite of Zucchini Tomato Casserole, I am reminded why this dish holds a special place in my heart.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 414 kcal

Ingredients
  

  • 1 cup cream cheese
  • ⅓ cup cream
  • 1 teaspoon italian herbs
  • 2 medium zucchinis sliced
  • 2-3 tomatoes sliced
  • 3-4 garlic cloves minced
  • 1 cup cheese shredded
  • olive oil

Instructions
 

  • Preheat the oven to 190C/375F.
  • Place zucchini slices onto a parchment covered baking sheet. Season with salt and bake for 20 minutes.
    2 medium zucchinis, olive oil
    sliced zucchini laid out to make zucchini tomato casserole
  • Combine cream cheese with cream, garlic, salt and pepper.
    1 cup cream cheese, ⅓ cup cream, 3-4 garlic cloves
    combining ingredients to make a sauce for zucchini tomato casserole
  • Layer zucchinis and tomatoes into a small casserole dish. Season with salt, pepper and half of the herbs. Spread ½ cream cheese mixture on top, cover with more vegetables, season, add more cream filling and top with shredded cheese.
    1 teaspoon italian herbs, 1 cup cheese, 2-3 tomatoes
    layering zucchini and tomatoes in a baking dish to make zucchini tomato casserole
  • Bake for 25 minutes.
    final step of topping the casserole with cheese prior to baking in order to make zucchini tomato casserole

Nutrition

Calories: 414kcalCarbohydrates: 11gProtein: 13gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 380mgPotassium: 532mgFiber: 2gSugar: 7gVitamin A: 2.054IUVitamin C: 27mgCalcium: 302mgIron: 1mg
Keyword casserole, tomato, zucchini
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