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Zucchini and Tomato Casserole  (Not yet rated)

Like the name states, a casserole with zucchini and tomato. There's some onion, too.

Cal: 72 Fat: 2g Carbs: 13g Protein: 3g Fiber: 2g
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Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 3 tablespoons long grain rice ; uncooked
  • 3 large tomatoes ; sliced
  • 1 medium onions ; thinly sliced
  • 1 tablespoon butter ; melted
  • 1/2 teaspoon salt
  • 1 pound zucchini ; sliced
  • 2 teaspoons basil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • In My Kitchen

  • You will also need: baking dish


    Preheat oven to 350F. Coat a 2 quart baking dish with cooking spray. Sprinkle rice on bottom of dish. Layer half of the tomatoes, onion, and zucchini in the dish. In a small bowl, combine basil, pepper, salt and brown sugar. Reserve 1 tablespoon of the mixture. Sprinkle remaining mixture over vegetables in the baking dish. Put down another layer of vegetables, and sprinkle with reserved basil mixture. Drizzle with melted butter. Bake for 45 minutes or until vegtables are tender. Let stand 5 minutes before serving.

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