Zucchini and Tomato Casserole

If you're looking for a change of pace in the casserole department, this mouthwatering recipe is ready to deliver.

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Parmesan cheese, bread crumbs, and olive oil make zucchini and tomatoes seem too good to be true.

You Will Need
3⁄4-1 cup seasoned dried bread crumbs
1⁄4 cup grated Parmesan cheese
1-2 teaspoons garlic powder
Salt and fresh-ground black pepper, to taste
3-4 medium zucchini, peeled and cut into 1⁄4-inch-thick slices
1 large onion, thinly sliced
4-5 large tomatoes, peeled and cut into 1⁄4-inch-thick slices
2 tablespoons olive oil


What to Do
1. Preheat the oven to 350°F. Spray a 2-quart baking dish with cooking spray.

2. Stir together the bread crumbs, cheese, garlic powder, salt, and pepper in a medium bowl.

3. Place a layer of zucchini in the bottom of the baking dish. Add a layer of onion, then tomatoes. Sprinkle with a few tablespoons of the bread crumb mixture. Repeat the layers, ending with tomatoes and bread crumbs. Sprinkle with the olive oil. Cover and bake until tender, about 45 minutes.

Serves 8

Nutritional Information
Per serving: 105 calories, 4 g protein, 13 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g fiber, 78 mg sodium
From ChangeOne for Diabetes
 
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