Description
This Zucchini Tomato Casserole is a delicious and colorful dish that makes a perfect side or light main course. Layers of ripe tomatoes, tender zucchini, shallots, and garlic are seasoned with fresh thyme and a dairy-free cheesy sprinkle, then baked to golden perfection.
Ingredients
Roma Tomatoes:
6 Roma tomatoes (about 1 1/4 pounds)
Zucchini:
3 zucchini (about 3/4 – 1 pound)
Shallots:
2 shallots (3/4 cup sliced shallot)
Garlic:
3 large garlic cloves (finely chopped)
Dairy-Free Cheesy Sprinkle:
3 tablespoons dairy-free cheesy sprinkle
Thyme:
1 1/2 tablespoons fresh chopped thyme leaves (half a bunch)
Salt:
1/8 teaspoon sea salt
Pepper:
1/8 teaspoon ground black pepper
Olive Oil:
2 tablespoons extra virgin olive oil (divided use)
Instructions
- Preheat the Oven: Pre-heat an oven to 375° degrees.
- Sauté Shallots and Garlic: Add 1 tablespoon of olive oil to a small pan, heat over medium low heat, sauté shallots until soft, about 2-3 minutes. Add garlic and cook for another 30-60 seconds. Spread the shallots and garlic in the casserole dish.
- Layer Tomatoes and Zucchini: Alternate tomato and zucchini slices in the dish, overlapping tightly. Season with salt and pepper.
- Add Seasonings: Combine dairy-free cheesy sprinkle with thyme, sprinkle over the casserole. Drizzle with the remaining olive oil.
- Bake: Bake the casserole until golden and crisp, about 35-45 minutes. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Zucchini Tomato Casserole, Tomato Zucchini Bake, Vegetable Casserole
