Zucchini and Tomato Casserole Recipe
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Zucchini and Tomato Casserole

By: ACSFRIEND 
"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."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (32)

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
  2. 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.
  3. Bake 30 minutes in the preheated oven, until bubbly and golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 80 | Total Fat: 4.6g | Cholesterol: 12mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 14, 2008 by spabetti   view full review
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 9, 2006 by Laurie H   view full review
this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 5, 2006 by Erin   view full review
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 7, 2008 by Singer5484   view full review
I really liked the base ingredients, but I'm not fond of steamed zucchini. Instead of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 18, 2008 by HFOLINO   view full review
This is scrumptious! I like dill but was reluctant about putting it in this dish...but I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 26, 2006 by KEANSOR   view full review
This was very good. I used all basil because my basil plants are thriving while my dill...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 24, 2009 by Robin   view full review
I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 31, 2008 by LRoecker   view full review
I loved this recipe! I loved the different seasons in it. The dill played wonderfully with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 26, 2008 by Amanda Y   view full review
Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4),...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 22, 2006 by DUTCHIELOU92   view full review
This was a great dish. Very easy, and my husband and I Loved it. I used fresh basil because...

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