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–+ servings
baked zucchini and tomato casserole 1

BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE

Calories126 kcal
Carbohydrates17.3 g
Fat3.9 g
Protein8.6 g
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

  • 2 large zucchini - (thinly sliced lengthwise)
  • 4 large heirloom tomatoes - (sliced thinly)
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat oven to 375 degrees.
  • In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
  • Spray an 11 X 13 casserole pan with non-fat cooking spray.
  • Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
  • Cover loosely with foil and bake in oven for about 25 minutes.
  • Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
  • Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
  • When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.

Notes

Entire recipe makes 4 servings
Serving size is 1/4th of casserole
 

Nutrition

Calories: 126 kcal (6%)Carbohydrates: 17.3 g (6%)Protein: 8.6 g (17%)Fat: 3.9 g (6%)Saturated Fat: 2.1 g (13%)Cholesterol: 10 mg (3%)Sodium: 171 mg (7%)Potassium: 883 mg (25%)Fiber: 5 g (21%)Sugar: 7.9 g (9%)Calcium: 170 mg (17%)Iron: 1.8 mg (10%)