Zucchini Tomato Casserole – Layers of baked Zucchini and Tomatoes coated with a creamy, cheesy blend and loaded with flavor! Serve it as a tasty appetizer, side dish, or a delicious vegetarian dinner.
This velvety and appetizing Zucchini Tomato Casserole is so unbelievably easy to make and it’s the ideal method to make the most of your nursery’s late spring veggies. Toss this in the stove, and after 30 minutes you’ll have a DELICIOUS side, or dinner, to appreciate with your family. Or on the other hand alone! My significant other did… 😏
Do you have a nursery? I have been cultivating along with my folks for as far back as 7 years – my father readies the dirt, my mother and I plant – and I can’t depict the measure of energy and pride that I feel when I see results.Take for example this Zucchini Tomato Bake – the zucchinis and tomatoes in this dish all came from our vegetable nursery. Yet, the tomatoes… ohhhh the tomatoes… goodness!
To say that they are heavenly would be putting it mildly. Succulent, yet firm, sweet, yet tart. The ideal balance.If you don’t care for tomatoes, if it’s not too much trouble, jump on over to our formula for Cheesy Zucchini Casserole – it’s great!
To add, you realize you have something great when all of you rush to the nursery, pick a vegetable and eat it in that general area and afterward. No washing, cutting, plating.What’s better is the point at which you get ready something with those vegetables and there are no extras. This zucchini dish was finished at a time.
Layers of baked Zucchini and Tomatoes coated with a creamy, cheesy blend and loaded with flavor!
Ingredients
- 8 ounces whipped cream cheese
- 2 tablespoons milk
- 1 teaspoon dried basil
- 1/8 teaspoon ground nutmeg
- 2 average-size zucchinis, sliced (you’ll need about 6 to 7 cups of sliced zucchini)
- salt and fresh ground pepper
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, divided (about 1 tablespoon)
- 1 tablespoon chopped fresh basil, divided
- 1 cup Italian Blend Shredded Cheese
- 2 tablespoons butter, cut up into 1/4-inch slices
- chopped fresh basil, for garnish.
Instructions
- Preheat oven to 375˚F.
- Grease a 9-inch baking dish with a little butter. Set aside.
- Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
- Layer half of the zucchini slices on the bottom of the baking dish.
- Sprinkle with a bit of salt and pepper.
- Add a layer of sliced tomatoes over the zucchini slices.
- Sprinkle with half of the garlic and half of the fresh basil.
- Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
- Repeat one more layer of zucchini slices; add a bit of salt and pepper.
- Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
- Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
- Dot with slices of butter.
- Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
- Remove from oven and let stand 10 minutes.
- Garnish with fresh basil; cut and serve.
