Recipe Zucchini Tomato Cheese Casserole
The tomatoes and zucchini are combined with herbs and baked to perfection with lots of melty cheese.
Recipe zucchini tomato cheese casserole. Stir in 1 2 of the monterey jack cheese. Brown zucchini on both sides until lightly brown. If you have fresh basil use that about 2 to 3 teaspoons chopped instead of dried basil.
Put a layer of zucchini in the bottom of the dish. Add a layer of sliced tomatoes. Wash the zucchini and the tomatoes.
Will definitely make this recipe again. Continue to cook and stir until heated through. Cover the bottom of the casserole dish with sliced tomatoes.
Sprinkle 1 4 cup parmesan cheese on top. In a bowl combine zucchini 1 2 cup mozzarella cheese parmesan cheese and eggs. Meanwhile in a large skillet cook beef and onion over medium heat until no longer pink.
In a large pan boil sliced zucchini until tender about 8 minutes. Sprinkle the parmesan cheese over the top. Try this tomato zucchini bake today.
Very tasty the tomato made a nice change to the flavor and color of the zucchini casserole. I also just cubed the bread instead of using soft crumbs. Press into a greased 13x9 in.