Zucchini Casserole

Tis the season for neighbors dropping by with armloads of zucchini and tomatoes.  Some people fret over what to do with the abundance of these beauties but, no, not you, not now!  Below is an idea for a delicious side dish,  make this recipe and you’ll  only have a dozen or so left…

This is one of my favorite summer dishes.  Zucchini Casserole.  A side dish full of tomatoes, zucchini, onions, a little butter and cheese.  Those are basically the ingredients.  Oh yeah, and some breadcrumbs for the top.  The photo above  is unbaked.


Zucchini Casserole


1 and 1/2 medium  zucchinis  sliced thin, then halved*

4 medium tomatoes sliced thin, then halved

1 medium onions sliced in thin slices and then cut in half

1 Tbl butter plus 1/2  stick of butter plus more for greasing the pan

8 oz of grated provolone

1 cup or more of breadcrumbs

Pick a dish that is approximately 8 1/2 by 11 inches and two or three inches deep.  Lightly butter the bottom of the dish and set aside.

 Spread a layer of zucchini and sprinkle lightly with salt and pepper. Next  a layer of tomatoes, salt and pepper and then some onions.  Sprinkle a handful or so  of provolone over the top and place  4 thin slices of butter now repeat the layers ending with cheese until you almost reach the top.
*(You could also cut the Zucchini and tomatoes into chunks and dice the onion)

Melt  the 1/2 stick of butter and mix into the  breadcrumbs.  Spread on top of the cheese.  Place in a 350 degree oven for approximately 30 to 45 minutes, the cheese should be melted, the top brown and the zucchini very tender.

Bon Appetit!

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