Layered Tomato-Vegetable Casserole
Notes: If assembling casserole up to 4 hours ahead, cover and let stand at room temperature until ready to bake.
How to Make It
Step 1
1
In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions and 1 tablespoon olive oil until onions begin to brown, 12 to 15 minutes. Season to taste with salt and pepper.
Step 2
2
Meanwhile, rinse tomatoes, core, cut in half, and squeeze out seeds. Thinly slice tomatoes crosswise.
Step 3
3
Combine basil, thyme, and garlic. Mix 1/2 of the herbs with zucchini.
Step 4
4
Spread cooked onions in a shallow 2- to 3-quart casserole. Distribute zucchini evenly over onions.
Step 5
5
Layer tomato slices over sliced zucchini. Sprinkle evenly with remaining herb mixture and lightly with salt and pepper. Drizzle vegetables with remaining olive oil.
Step 6
6
Bake in a 400° oven until tomatoes are browned and zucchini slices are tender when pierced, 35 to 40 minutes (30 to 35 minutes in a convection oven). Add salt and pepper to taste.
Ingredients
2 red onions (1 lb. total), peeled and thinly sliced
1/4 cup olive oil
Salt and pepper
2 pounds firm-ripe red or yellow tomatoes
1/4 cup chopped fresh basil leaves
2 teaspoons fresh thyme leaves or dried thyme
2 cloves garlic, peeled and chopped
1 pound zucchini, rinsed, ends trimmed, and thinly sliced
Directions
Step 1
1
In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions and 1 tablespoon olive oil until onions begin to brown, 12 to 15 minutes. Season to taste with salt and pepper.
Step 2
2
Meanwhile, rinse tomatoes, core, cut in half, and squeeze out seeds. Thinly slice tomatoes crosswise.
Step 3
3
Combine basil, thyme, and garlic. Mix 1/2 of the herbs with zucchini.
Step 4
4
Spread cooked onions in a shallow 2- to 3-quart casserole. Distribute zucchini evenly over onions.
Step 5
5
Layer tomato slices over sliced zucchini. Sprinkle evenly with remaining herb mixture and lightly with salt and pepper. Drizzle vegetables with remaining olive oil.
Step 6
6
Bake in a 400° oven until tomatoes are browned and zucchini slices are tender when pierced, 35 to 40 minutes (30 to 35 minutes in a convection oven). Add salt and pepper to taste.
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