Zucchini, Tomato, and Onion Casserole recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

1 zucchini, thinly sliced
1 large tomato, thinly sliced
1 onion, thinly sliced
½ cup unsalted butter
¼ cup red wine vinegar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dry mustard
2 cups grated Parmesan cheese

Nutrition Info

205.3 calories
carbohydrate: 4.5 g
cholesterol: 48.1 mg
fat: 17.4 g
fiber: 0.8 g
protein: 8.6 g
saturatedFat: 10.8 g
servingSize: -
sodium: 538.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

  2. Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat, stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables, sprinkle the Parmesan cheese over the dish.

  3. Bake in the preheated oven until thoroughly heated, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc..

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