Cheesy Zucchini Tomato Bake
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.Part of a large zucchini
- Top with slices of tomato and sprinkle with a bit of kosher salt.Kosher salt
- Lay two slices of cheese on top and drizzle with sriracha.Sriracha to taste
- 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.1-2 beefsteak tomatoes, 6 slices provolone 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.
Nutrition
Serving: 1/6 of the casseroleCalories: 115kcalCarbohydrates: 4gProtein: 8gFat: 7gSaturated Fat: 5gFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!