TASTES AS GOOD AS IT LOOKS
When was the last time you made a recipe you love that is also actually good for you? Not only do people feel good when eating this, they should also feel good about eating this. And what a beautiful presentation-this dish looks great, tastes great, and is great. My family loves this casserole, and never gets tired of it. You can reheat any leftovers in the microwave, but don’t count on having any.
Tomatoes provide the antioxidant lycopene, low-carb zucchini kicks in the carotenoids and yellow squash packs in additional vitamins and minerals. The combination is a powerful blend of fiber, vitamins and minerals that are good for the waistline as well as the heart.
TOSS IT TOGETHER OR LAYER IT
I like to layer the veggies in overlapping rows or in a circle, depending on the casserole dish. But you can also toss it all together helter-skelter and still have a beautiful looking vegetable dish. Measurements don’t have to be exact but having equal amounts of each vegetable helps to keep the casserole gorgeous looking. Add herbs, olive oil, and parmesan, then throw it in the oven. You will be amazed at the compliments coming your way.
If you want to make this ahead of time, lightly salt the tomatoes and let them sit for about 30 minutes. This will draw out excess moisture prior to assembling and baking.
This casserole makes simple meals special. Serve it with sandwiches, simple roasted chicken, broiled or grilled fish.
Zucchini Tomato Casserole
- 4 large plum tomatoes, about 1 pound
- 2 small zucchini, about 1 pound
- 2 small yellow summer squash, about 1 pound
- 1/4 cup olive oil
- 3 Tablespoons fresh thyme leaves, chopped basil, or chopped rosemary*
- 1 tsp. coarse salt
- 1 1/4 cups freshly grated Parmesan cheese, divided
Preheat the oven to 375°F. Slice tomatoes and sprinkle very lightly with salt; set aside while prepping squashes. Slice zucchini and yellow squash; place in a bowl and sprinkle with about half of the cheese and thyme. Add 1/2 of cup the fresh parmesan cheese and toss to combine. Drain tomatoes and discard juice; toss with remaining oil, thyme and another half cup of Parmesan cheese.
Spray casserole or 9 x12-inch dish with cooking oil spray. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices, zucchini, and yellow squash across the width of the dish. Repeat layers, overlapping the vegetables by about two-thirds. Continue until dish is full. Or, to save time, combine all the vegetables with the oil, thyme, salt and 1 cup of the Parmesan cheese. Then scrape it into the prepared dish.
Sprinkle the last bit of fresh parmesan over top of the casserole and bake until cooked through and lightly browned, about 15-20 minutes.
*May substitute 1 teaspoon of dried herbs for the chopped fresh herbs.