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Zucchini and Tomato Casserole
SUBMITTED BY:
ACSFRIEND
PHOTO BY:
Erin
"A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes."
RECIPE RATING:
Read Reviews
(18)
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PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 zucchini, cubed
3 tablespoons chopped fresh dill weed
ground black pepper to taste
1 tablespoon margarine, melted
2 large tomatoes, sliced
1 tablespoon chopped fresh basil leaves
3/4 cup grated Romano cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
Bake 30 minutes in the preheated oven, until bubbly and golden brown.
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REVIEWS
Reviewed on Jul. 9, 2006 by
Laurie H
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Laurie H
Jul. 9, 2006
this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will definately be making again and telling my friends about.
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9 users found this review helpful
this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for...
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Reviewed on Sep. 5, 2006 by
Erin
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Erin
Sep. 5, 2006
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a rack into the pan to allow vegetables to drain during baking, it would improve the texture.
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5 users found this review helpful
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough...
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Reviewed on Jul. 26, 2006 by
KEANSOR
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KEANSOR
Jul. 26, 2006
This was very good. I used all basil because my basil plants are thriving while my dill doesn't seem to be dealing well with the heat! I'm not sure if we would have liked it as much with dill. I also added a crushed clove of garlic to the zucchini. Both my boyfriend and I really enjoyed it, but next time I think I will use half Romano and half Parmesan. Thanks for the recipe.
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5 users found this review helpful
This was very good. I used all basil because my basil plants are thriving while my dill...
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Reviewed on Jun. 26, 2008 by Amanda Y
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Amanda Y
Jun. 26, 2008
Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4), left out the dill, used dried basil because I didn't have any fresh on hand, and used Parmesan cheese instead of Romano. I don't think I'd ever add dill, but I would try other combos. This veggie dish was so good that I served in its juices with a good bread, and that alone made a perfect summer meal.
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4 users found this review helpful
Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4),...
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Reviewed on Feb. 14, 2008 by
spabetti
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spabetti
Feb. 14, 2008
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water, and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes, uncovered... than I baked for additional 5 minutes, covered... it didnt come out to watery like other reviews. Will definitely make again next week!
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4 users found this review helpful
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp...
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Reviewed on Aug. 22, 2006 by DUTCHIELOU92
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DUTCHIELOU92
Aug. 22, 2006
This was a great dish. Very easy, and my husband and I Loved it. I used fresh basil because it is in season here in NY along with the tomatoes and Zucchini. I used cornflake crumbs for the top and added a touch of white wine sprinkled over the whole top. OUTSTANDING!!!
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4 users found this review helpful
This was a great dish. Very easy, and my husband and I Loved it. I used fresh basil because...
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Reviewed on Jul. 6, 2005 by
KJENSKY
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KJENSKY
Jul. 6, 2005
This could be a good South Beach side dish if you substitute olive oil for the butter! I'm not sure I like the parmesan/dill combination... but cheddar could work, or maybe another herb.
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2 users found this review helpful
This could be a good South Beach side dish if you substitute olive oil for the butter! I'm...
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Reviewed on May 5, 2008 by
Sherry
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Sherry
May 5, 2008
I absolutely loved this! Flavors are wonderful together.
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1 user found this review helpful
I absolutely loved this! Flavors are wonderful together.
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Reviewed on Sep. 1, 2007 by
ANGELITA007
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ANGELITA007
Sep. 1, 2007
YUM!!! what a great way to use fresh tomatoes from my garden. I added a small amount of gorgonzola cheese (1/4 cup) and it added depth to this dish. Great recipe.
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1 user found this review helpful
YUM!!! what a great way to use fresh tomatoes from my garden. I added a small amount of...
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Reviewed on Jul. 19, 2007 by Alicia
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Alicia
Jul. 19, 2007
I absolutely loved this dish, and it was so quick and easy to prepare. My whole family enjoyed it, even my four and six year old daughters, and you know how picky kids can be. It was an excellent twist on my traditional muffin and bread uses for my extra garden zucchini.
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1 user found this review helpful
I absolutely loved this dish, and it was so quick and easy to prepare. My whole family...
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