Caprese Zucchini Casserole
Layer slices of zucchini and tomato with garlic and basil for a flavor-packed side dish.
Ingredients
Olive Oil Mixture
- ¼ cup Olive Oil
- ¼ cup Red Onion finely chopped
- 3 cloves Garlic minced
- 3 tablespoon Fresh Basil finely chopped
- ¼ teaspoon Salt
Other Ingredients
- 2 small Zucchinis cut in ¼ inch slices
- 4 medium Tomatoes cut in ¼ inch slices
- ½ cup Grated Mozzarella
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Fresh Basil finely chopped
Instructions
- Preheat your oven to 400F and have a glass or ceramic baking dish ready. A pie plate or a 9"x9" dish works best.
- Make the Olive Oil Mixture by combining the oil, onion, garlic, the 3 tablespoon of basil, and the salt in a small bowl. Mix until well combined and set aside.
- Slice the tomatoes and the zucchini in ¼ inch slices. Depending on the size of the tomatoes, the quantity of tomatoes needed can vary.
- Lightly grease the baking dish and layer the sliced veggies. Alternate between the tomatoes and zucchini to fill the dish.
- Spoon the olive oil mixture evenly over the overlapping tomatoes and zucchini.
- Sprinkle the veggies with the grated mozzarella and place the dish (uncovered) in the preheated 400F oven. Bake for 25-30 minutes.
- Remove the dish from the oven and drizzle the casserole with the balsamic vinegar and sprinkle on the 1 tablespoon of finely chopped basil.
Video
Nutrition
Calories: 201kcalCarbohydrates: 9gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 256mgPotassium: 492mgFiber: 2gSugar: 5gVitamin A: 1334IUVitamin C: 29mgCalcium: 130mgIron: 1mg
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