Baked Zucchini Tomato and Mozzarella Casserole
Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.
Servings: 6 servings
Calories: 127kcal
Ingredients
- 2 medium zucchini sliced
- 3-4 medium tomatoes
- 2 garlic cloves
- 1 teaspoon garlic powder
- 4 slices of fresh mozzarella
- 2 tablespoons shredded cheddar cheese
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat oven to 375F.
- Wash the zucchini and tomatoes. Slice the zucchini into rounds and place them in a bowl.
- Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
- Repeat the step with the sliced tomatoes.
- Butter an 8x8-inch baking dish and arrange the zucchini slices in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
- Bake in the oven for about 20 minutes.
- Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes or until the cheese melts.
- Serve hot with fresh chopped parsley on top.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 176mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 1mg
