Zucchini Tomato Casserole
This delicious zucchini tomato casserole is made with layers of tender zucchini and tomatoes, coated in a creamy, cheesy blend that’s packed with flavor.
Servings: 6 servings
Ingredients
- 8 ounces whipped cream cheese
- 2 tablespoons milk
- 1 teaspoon dried basil
- ⅛ teaspoon ground nutmeg
- 2 zucchinis sliced, you'll need about 6 to 7 cups of sliced zucchini,
- salt and freshly ground black pepper
- 2 large heirloom tomatoes sliced
- 4 cloves garlic minced, divided (about 1 tablespoon)
- 1 tablespoon chopped fresh basil divided
- 1 cup Italian Blend shredded cheese
- 2 tablespoons butter cut up into 1/4-inch slices
- chopped fresh basil for garnish
Instructions
- Prep. Preheat the oven to 375˚F. Grease a 9-inch baking dish with a little butter. Set aside.
- Make the cheese mixture. Prepare the cream cheese mixture by combining the whipped cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
- Assemble. Layer half of the zucchini slices on the bottom of the baking dish. Sprinkle with a bit of salt and pepper. Add a layer of sliced tomatoes over the zucchini slices. Sprinkle with half of the garlic and half of the fresh basil.
- Add the cheese. Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
- Repeat with the zucchini and tomatoes. Repeat one more layer of zucchini slices; add a bit of salt and pepper. Repeat one more layer of tomato slices and add the rest of the garlic and fresh basil.
- Finish and bake. Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese. Dot with pats of butter. Bake for 22 to 25 minutes, or until the mixture is bubbly, browned, and the veggies are tender.
- Rest and serve. Remove the zucchini tomato casserole from the oven and let it rest for 10 minutes. Garnish with fresh basil; cut and serve.
Notes
- Zucchini: Choose smaller zucchini for more flavor and fewer seeds.
- Cream Cheese: Per the recipe, please use whipped cream cheese. It's soft and spreads easily.
- Creaminess: Add more cream cheese or sour cream for extra creaminess.
- Protein: Add cooked shredded chicken, ground turkey, or ground beef for a complete meal.
- Cheese: Experiment with shredded mozzarella, Parmesan, or cheddar cheeses.
- Reduce Water: Lightly sauté zucchini and tomatoes before adding to the casserole to slightly reduce moisture.
- Crunch: Add breadcrumbs, pork rind crumbs, or crushed crackers on top for a crispy finish.
- Store in an airtight container and in the refrigerator for up to 3 days.
Nutrition
Calories: 247kcal | Carbohydrates: 8g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 304mg | Potassium: 404mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 21mg | Calcium: 283mg | Iron: 1mg
