Baked Zucchini and Tomato Casserole

This Baked Zucchini and Tomato Casserole is a delightful combination of fresh vegetables layered with herbs and topped with a crispy breadcrumb crust. It's a wholesome and satisfying dish perfect for a cozy dinner.

Ingredients

• Zucchini - 2 medium (approximately 300g)
• Tomatoes - 2 medium (approximately 250g)
• Onion - 1 small (approximately 100g)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Fresh basil - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Breadcrumbs - 1/2 cup (approximately 50g)
• Parmesan cheese - 1/4 cup (approximately 25g), grated
• Dried oregano - 1/2 teaspoon

Steps

1. Preheat your oven to 190°C (375°F).
2. Wash the zucchini and tomatoes. Slice the zucchini into 1/4-inch thick rounds and chop the tomatoes into bite-sized pieces.
3. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
4. Add the sliced zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally. Season with salt, black pepper, and dried oregano.
5. In a baking dish, layer the sautéed zucchini mixture and chopped tomatoes. Sprinkle the fresh basil over the top.
6. In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Evenly sprinkle this mixture over the layered vegetables.
7. Bake in the preheated oven for 25 minutes or until the top is golden brown and crispy.
8. Remove from the oven and let it cool for 5 minutes before serving.

Nutrition

• Calories: 230
• Protein: 6 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from zucchini and tomatoes.
• High in dietary fiber, promoting digestive health.

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