Zucchini Casserole

• 1 pound Roma tomatoes sliced ¼”
• 1 ½ pounds zucchini sliced ½”
• ½ teaspoon Italian seasoning
• 1 ½ tablespoon olive oil
• 1 clove garlic minced
• for serving fresh basil and parsley

Topping

• 1 tablespoon olive oil
• 1/2 onion finely chopped
• 1/4 cup bread crumbs
• 2 tablespoons butter melted
• ¼ cup fresh parmesan cheese
• ⅔ cup shredded mozzarella cheese

Instructions

• Preheat the oven to 375°F.
• Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
• Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
• Combine zucchini, Italian seasoning, olive oil, and garlic in a bowl. Toss well and season with salt and pepper.
• Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9×13 pan. Cover with foil and bake for 25 minutes.
• Meanwhile, combine all topping ingredients in a small bowl (including onions from step 1) and mix well.
• Remove foil from casserole and top with topping. Bake uncovered for an additional 20 minutes or until zucchini is tender.
• Sprinkle with fresh herbs and serve warm.

Recipe Notes

Optional:  Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.

For softer zucchini, cut thinner.

This makes a large dish. This recipe can be halved and baked in a 9×9 casserole dish.