Zucchini Tomato Casserole
This zucchini tomato casserole is an easy low-carb side dish with tender zucchini, juicy Roma tomatoes, Italian herbs, mozzarella, parmesan, and fresh basil.
Servings: 4
Equipment
Ingredients
- 2 medium Roma tomatoes sliced ¼-inch thick
- 1 pound zucchini sliced ½-inch thick
- 1½ tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parmesan cheese
- fresh basil for garnish thinly sliced, for serving
Instructions
- Preheat the oven to 375°F.
- Place the tomatoes on paper towels and gently press to absorb some of the liquid.
- In a 2½ quart baking dish, combine zucchini, sliced tomatoes, olive oil, Italian seasoning, onion powder, garlic powder, salt, and pepper.
- Toss well to coat and spread into an even layer. Cover with foil and bake for 25 minutes.
- Remove the foil and top with the mozzarella and parmesan cheese. Bake uncovered an additional 15 minutes or until zucchini is tender. Garnish with fresh basil if using.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition
Calories: 126kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 284mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 25mg | Calcium: 127mg | Iron: 1mg