Italian Zucchini Casserole
User Reviews
4.9
18 reviews
Excellent
Italian Zucchini Casserole
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This simple but delicious Italian Zucchini Casserole combines layers of thinly sliced zucchini, tomatoes, and onions, topped with seasoned breadcrumbs and baked until bubbly.
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Ingredients
- 2 large tomatoes thinly sliced, slicing variety
- 3 medium zucchini thinly sliced lengthwise
- 2 large onion thinly sliced - yellow, white, or red are all fine
- salt to taste
- black pepper to taste
- 2 teaspoons oregano Sicilian
- 1/4 cup (23g) Pecorino Romano cheese finely grated
- 1/2 cup (120g) extra virgin olive oil divided
Seasoned breadcrumb mixture (mix together)
- 1/2 cup (50g) plain breadcrumbs
- 1 teaspoon oregano Sicilian
- 1/4 cup (23g) Pecorino Romano cheese finely grated
- 1/2 teaspoon red pepper flakes crushed, hot
- 3 tablespoons (45g) extra virgin olive oil
- 2 cloves garlic minced
Instructions
- Preheat the oven to 375f and set the rack to the middle level. In a bowl, mix together the ingredients for the seasoned breadcrumbs and set aside.
- Use a mandoline or sharp knife to make thin slices of the zucchini (lengthwise), tomatoes, and onions. Drain the sliced tomatoes and pat dry both the tomatoes and zucchini with paper towels before the layering process.
- Oil a 9x13 baking dish. Place a few layers of zucchini then drizzle extra virgin olive oil and season with salt, pepper, oregano, and Pecorino Romano cheese. Next, add a few layers of onions and drizzle the olive oil and season in the same manner. Finally layer the tomatoes, drizzle the oil and season. Sprinkle the breadcrumbs on top and grate a bit more cheese. Drizzle more oil if required. The breadcrumbs should be well moistened.
- Bake for 45 minutes or until bubbly. Most of the liquid should be evaporated at this point. If the breadcrumbs aren't golden brown you can broil for the last 1-2 minutes but watch very carefully. Wait at least 10-15 minutes before serving so that the juices settle. Enjoy!
Notes
- A large shallow baking dish with only 3 layers works better and cooks quicker than a deep dish with many layers of ingredients, but both will work.
- Distribute a portion of the seasoning on each level. Depending on how many levels are made, a bit more or less seasoning might be required.
- Cooking times are a rough estimate. Bake until most of the liquid evaporates and the zucchini is clear and tender. If the casserole is wet after 45 minutes of baking you can carefully drain some of the liquid or pull it out with a bulb blaster or paper towels and bake for another 5-10 minutes before serving.
- For more browning, the dish can be broiled for the last 1-2 minutes, but watch carefully.
- Leftovers can be saved for up to 3 days and can be reheated in the oven or microwave.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
10.2g
(3%)
Protein
5.1g
(10%)
Fat
14.4g
(22%)
Saturated Fat
3.2g
(16%)
Cholesterol
7mg
(2%)
Sodium
164mg
(7%)
Potassium
169mg
(4%)
Fiber
1.3g
(5%)
Sugar
2.3g
(5%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 10.2g | 3% |
| Protein | 5.1g | 10% |
| Fat | 14.4g | 22% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 7mg | 2% |
| Sodium | 164mg | 7% |
| Potassium | 169mg | 4% |
| Fiber | 1.3g | 5% |
| Sugar | 2.3g | 5% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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