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Layered Tomato-Vegetable Casserole





Yields
Makes 8 servings

Notes: If assembling casserole up to 4 hours ahead, cover and let stand at room temperature until ready to bake.

 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
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 114Calories from Fat 57
% Daily Value *
Total Fat 7.2g12%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 17mg1%
Total Carbohydrate 12g4%

Dietary Fiber 2.7g11%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.