Layers of fresh zucchini and tomato flavored with Italian herbs and parmesan cheese make an easy and healthy side dish for dinner, Zucchini Tomato Casserole.
Pin Zucchini Tomato Casserole here.
I am so excited that we have zucchini blossoms on our zucchini plant. This is the first time we have ever tried to grow zucchini, and the thought that it might actually work is tantilizing. We, ok actually my husband is trying his hand at growing some more vegetables this year. I cannot grow a plant to save my life. I love to say if it doesn’t talk, bark or meow, I cannot remember to take care of it. When it comes to watering plants, I am totally absent-minded. You would think with my love of cooking, it would translate into a love of garden, but alas it hasn’t. I’ve come to terms with it and luckily my husband loves it.
While my hubby loves garden, he just goes for it. He doesn’t actually read what he is supposed to do or what the plants need. He planted some romaine and we were wondering when to harvest it. I finally searched on-line and found you are supposed to harvest it 55 days from planting. Oops! Then there were was the tomato disaster last year. He decided to plant three tomato plants very close to each other. These things grew 5 feet high and did give us many, many tomatoes. The problem was the tomatoes would rot before they were ripe.
I, again, searched on-line and found he put them too close together. He seems to think he has this innate knowledge of what to do with plants. Maybe it is a “man” thing like asking for directions. It is rather funny, and he really does try. Since I won’t do any of the work, I try hard not to criticize. That doesn’t mean I cannot poke a little fun of him on my blog, which he will read. I love you, honey!
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Zucchini Tomato Casserole
- 1 medium onion thinly sliced
- 3 medium zucchini sliced 1/4 inch thick
- 2 medium tomatoes sliced 1/4 inch thick
- 1 oz grated parmesan cheese divided
- 2 cloves garlic grated
- 1 tsp Italian spice mix
- 1/2 tsp kosher salt
- 1/8 tsp fresh ground black pepper
- 5 tsp low-fat butter
Preheat oven to 350*. Spray an 8 x 8 inch baking dish with non-stick spray.
Place onions on the bottom of the baking dish.
Layer half the zucchini on top of the onions.
In a small bowl, mix together garlic, spices, salt, pepper and 1/2 oz. cheese.
Sprinkle half of the spice mixture over the zucchini.
Layer with remaining zucchini and spice mix.
Place bits of butter on top of the zucchini.
Cover and bake for 45 minutes.
Place tomatoes on top and sprinkle remaining cheese on tomatoes. Do not cover.
Bake for another 15 minutes
I calculated 2 Weight Watcher Smartpoints.
Happy Healthy Eating,