Zucchini, Tomato and Provolone Bake Recipe - Allrecipes.com
Zucchini, Tomato and Provolone Bake Recipe
  • READY IN 45 mins

Zucchini, Tomato and Provolone Bake

Recipe by  

"Baking up bubbly and zesty in less than an hour, Sargento Sliced Reduced Sodium Provolone Cheese makes this casserole an easy treat."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Wash zucchini but do not dry. Cut crosswise into 1/4-inch thick slices; transfer to a microwave-safe casserole dish. Cover with lid. Cook in microwave oven 3 to 4 minutes or until crisp-tender. Drain in colander; rinse with cold water to stop cooking. Transfer to clean kitchen towel or paper towels to dry. Toss zucchini with pesto sauce and pepper.
  2. Sprinkle 1/2 cup breadcrumbs in bottom of 8 or 9-inch baking dish. Spoon half of zucchini mixture evenly over crumbs. Arrange half of tomato slices over zucchini; top with 4 slices cheese. Repeat layering with remaining zucchini mixture, tomatoes, cheese and breadcrumbs.
  3. Bake in a preheated 375 degrees F 25 to 30 minutes or until golden brown.
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  • Helpful Tips: Pesto and panko brands vary in sodium content. Our nutrition information is based on Buitoni and Kikkoman brands.

Reviews More Reviews

Apr 27, 2010

I followed the recipe exactly like written and it was a little bland. It has great potential and I will try it again with more spices - oregano, basil and maybe even some italian seasoning. I found the panko bread crumbs in the spice & baking needs section of our grocery store (they are japanese - which I didn't know and are a nice twist).

Aug 05, 2014

I used canned peeled tomatoes and I added spices like garlic powder and Italian seasoning. This would have been a bit better if I took the time to bake or pan fry breaded zucchini slices before putting them together in the casserole.


2 Ratings

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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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