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Home » Recipes » Whole30 Ideas » Cheesy Zucchini Tomato Bake

Cheesy Zucchini Tomato Bake

Published: Jul 31, 2019 · Modified: Oct 16, 2020 by greenlitebitescom · This post may contain affiliate links ·

I originally posted this precisely 5-years ago today on July 31, 2014! 

Cheesy Zucchini Tomato Bake Slice

Mom did it again and dropped off a zucchini the size of a baseball bat.

I love it!

Zucchini is one of my favorite vegetables because it’s so versatile and makes a great recipe bulker, increasing serving sizes of things like chili without adding much to the calorie count.

My inspiration for this dish came from a new bottle of sriracha with which I’m currently obsessed.

Sriracha

I told you. I can’t get enough of this stuff!

I decided to make a spicy, cheesy casserole using the giant zucchini as a base. The result is sinfully delicious, and there’s nothing to it but cheese and vegetables!

Of course, I’m the only one in my family who will eat this, BUT the husband told me it looked delicious. WHY you wouldn’t eat something that looked good is beyond me, but, whatever, more for me.

I may try to make a less spicy version using fresh basil instead of sriracha as a side dish for the family one day. The process is super simple.

Cheesy Zucchini Tomato Bake - Thin zucchini

Just layers of goodness.

Cheesy Zucchini Tomato Bake - Layers

Here it is with cheesy awesomeness and a spicy addition.

Cheesy Zucchini Tomato Bake - Cheesy and sriracha

Bake to perfection!

Cheesy Zucchini Tomato Bake - Baked

Here’s a shot of my leftovers warmed in the microwave. I stacked two servings on top of each there.

Cheesy Zucchini Tomato Bake - leftovers

SO SO GOOD! Have fun!

Here are all the details:

Cheesy Zucchini Tomato Bake
Print

Cheesy Zucchini Tomato Bake

Prep 15 mins

Cook 40 mins

Total 55 mins

Author Roni Noone

Yield 6 servings

Cheesy Zucchini Tomato Bake is simple casserole of awesome. My version is spicy, but you could easily go mild by skipping the hot sauce. This is a great way to use up those giant zucchini from your garden! 

Ingredients

  • Part of a large zucchini, sliced thin (total of ~300g)
  • 1-2 beefsteak tomatoes (any large tomato will work)
  • 6 slices provolone cheese (total of ~1 oz each)
  • Kosher salt
  • Sriracha to taste

Instructions

Preheat the oven to 425 degrees.

Spray a casserole dish with non-stick cooking spray.

Place a layer of sliced zucchini in the casserole dish.

Top with slices of tomato and sprinkle with a bit of kosher salt.

Lay two slices of cheese on top and drizzle with sriracha.

Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. They don't need to be perfect. This recipe is forgiving.

End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.

Place casserole dish in the preheated oven uncovered for 25 minutes.

At this point there will be a lot of liquid from the vegetables.

Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.

Extract all liquid again.

Let cool for at least 5 minutes then cut into 6 pieces.

Serve!

Notes

  • You could use just about any shredded cheese if you don't have sliced provolone. 
  • If you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.
  • I’m giving the nutritional information for 6 servings even though I usually eat 2 in a sitting only because it cuts into 6 pieces so beautifully.

 

Courses Any

Cuisine Any

Nutrition Facts

Serving Size ⅙ of the casserole

Amount Per Serving

Calories 115

% Daily Value

Total Fat 7 g

11%

Saturated Fat 5 g

25%

Total Carbohydrates 4 g

1%

Dietary Fiber 1 g

4%

Sugars 2 g

Protein 8 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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