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Zucchini and Tomato Casserole

A light, yummer summer dish with zucchini, tomato, and Romano cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 zucchini, cubed
  • 3 tablespoons chopped fresh dill weed
  • ground black pepper to taste
  • 1 tablespoon margarine, melted
  • 2 large tomatoes, sliced
  • 1 tablespoon chopped fresh basil leaves
  • 0.75 cup grated Romano cheese

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
  2. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
  3. Bake 30 minutes in the preheated oven, until bubbly and golden brown.

Nutrition

Calories: 80kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 12mgSodium: 162mgFiber: 2gSugar: 3g

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