Zucchini, Tomato, and Onion Casserole Recipe
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Zucchini, Tomato, and Onion Casserole

By: Andrea F  Supporting Member (Click to learn more about Supporting Membership)
"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 137 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 zucchini, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 cup unsalted butter
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dry mustard
  • 2 cups grated Parmesan cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
  3. Bake in the preheated oven until thoroughly heated, about 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 205 | Total Fat: 17.4g | Cholesterol: 48mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by busymom 
The topping was wonderful according to my 6 year old son, he ate most of the topping of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by EVEELANE 
I liked this dish but it is a bit on the vinegary side. I might try it out with a very small... MORE

 
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