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Delightful summertime ingredients come together in this Parmesan Tomato Zucchini Bake, a delicious casserole that is sure to please. This is a great dish for potlucks or family meals since it makes veggies appealing to even the most finicky eaters. While this dish’s origins are in Italian cuisine, I’ve modified it throughout the years to make it more suitable for a home-cooked, family-friendly meal. When you want to highlight garden-fresh zucchini and tomatoes, it’s a great choice.
Light, refreshing salads and crusty garlic bread are the perfect accompaniments to this dish. For a complete dinner, try it with some grilled pork chops or chicken breasts. Pair it with a refreshing drink of lemonade or white wine for an extra special touch.
For 4-6 servings, try this zucchini and parmesan tomato bake.
Recipe Items
circular slices of four medium zucchini
4 rounds of sliced Roma tomatoes
a measuring cup of grated Parmesan
One cup of mozzarella cheese, shredded
2 tbsp canola oil
Minced garlic, 2 cloves
1 spoonful of dried basil
1.5 milliliters of dried oregano
Toss with salt and pepper.
Chopped fresh basil, 1/4 cup (not required)
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