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tomato zucchini casserole | AFoodCentricLife.com
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5 from 1 vote

Zucchini Tomato Casserole

Layers of sliced tomatoes and zucchini baked into a casserole with a dairy-free, grain-free, gluten-free cheesy tasting herb topping. If you enjoy dairy, finish the top with grated Parmesan.
Prep Time10 minutes
Cook Time43 minutes
Total Time53 minutes
Course: Side Dish, vegetables
Cuisine: American
Servings: 4 to 6 servings
Calories: 174kcal
Author: Sally Cameron

Equipment

  • casserole baking dish

Ingredients

  • 6 Roma tomatoes about 1 ¼ pounds
  • 3 zucchini about ¾ - 1 pound
  • ¾ cup sliced shallots 1 large shallot
  • ⅓ cup grated parmesan cheese
  • 3 tablespoons breadcrumbs GF or wheat, as needed
  • 1 ½ tablespoons fresh chopped thyme leaves
  • 3 large garlic cloves finely chopped or zested
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil divided use

Instructions

Prep vegetables

  • Pre-heat an oven to 375° degrees. Slice tomatoes and zucchini crosswise into approximately ¼" slices.

Cook shallot and garlic

  • Add 1 tablespoon of olive oil to a small pan and heat oil over medium low heat. Add the shallot and cook until soft, about 2-3 minutes. Add garlic and cook another 30-60 seconds. Spread the soft shallots and garlic into the bottom of a 3-4 quart oval casserole.

Layer the vegetables

  • Layer the tomato and zucchini slices alternately around the dish, starting at the outside and working in, overlapping tightly. Get as much as you can into the dish. You may not use quite all of the slices. Sprinkle with the salt and pepper.

Create topping

  • Combine the parmesan, breadcrumbs, and herbs (or dairy-free sprinkle) then then scatter evenly over the top of the casserole. Drizzle with the last tablespoon of the olive oil.

Bake casserole

  • Bake casserole until top is golden and crisp, about 35-45 minutes. Timing will depend on your oven. Serve warm.

Notes

Dairy-Free Cheesy Sprinkle (Parmesan Alternative)

  • ½ cup raw, unsalted cashews
  • 3 tablespoons nutritional yeast (Sari or Bragg)
  • ¾ teaspoon granulated garlic (or ½ teaspoon garlic powder)
  • ½ teaspoon fine sea salt (adjust to taste)
Instructions:
  1. Add all ingredients to a food processor or high-speed blender.
  2. Pulse until it forms a fine, crumbly texture like grated Parmesan—don’t over-blend or it’ll turn into a paste.
  3. Taste and adjust salt or garlic to preference.
  4. Store in an airtight jar in the fridge for up to a month.
 
 

Nutrition

Calories: 174kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 291mg | Potassium: 660mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1266IU | Vitamin C: 44mg | Calcium: 135mg | Iron: 2mg