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Layered Zucchini Casserole

This is a wonderful main dish, but works equally well as a side. The assembled dish will have alternating rows of zucchini and tomato on top of the bed of onions, each layer sprinkled with seasoning. It's long cook time intesifies the flavors and makes for lovely consistency.

What you need

  1. 2 medium to large zucchini, sliced about 1/4 inch thick
  2. 3 medium tomatoes, sliced about 1/4 inch thick
  3. 1 leek, well cleaned, thinly sliced, white and light green only
  4. 1/2 red onion, cut in half and sliced thinly
  5. 3-5 cloves garlic, minced
  6. fresh oregano leaves, chopped
  7. Grated parm/romano blend
  8. Asiago or Parm for shaving
  9. Salt and black pepper

How to make it

  1. Lightly sauté leek and onion in olive oil with a little salt until translucent
  2. Spoon into the base of a baking dish (8x8 or 7x11)
  3. Toss sliced zucchini in a bit of oil, coating well
  4. Place a row of zucchini, just slightly overlapping and pushing up against the side of the pan
  5. Sprinkle with a bit of grated parm/romano, some of the fresh oregano and minced garlic
  6. Slightly overlapping down from that, place a row of tomatoe slices, and sprinkle with parm/romano, oregano and garlic
  7. Repeat zucchini and tomato rows, ending with zucchini
  8. Add salt and pepper
  9. Drizzle a little olive oil over the top
  10. Bake uncovered until the vegetables are very tender and roasted, the juice are reabsorbed and concentrated - this will take from 45 minutes up to 1 1/4 hours - it's worth the wait
  11. Let cool slightly before serving with some shaved cheese over the top

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