Prep Time: 10 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 35 mins | Yield: 8 Servings
I love how simple this recipe is. In just 35 minutes, you will have the best food today! This Zucchini Tomato Casserole is what you just might need! Have the most beautiful day, everyone, and I hope you are all well today. Enjoy!
Ingredients:
2 large heirloom tomatoes, sliced
2 average-size zucchinis, sliced (you’ll need about 6 to 7 c of sliced zucchini)
1 c Italian Blend Shredded Cheese
8 oz whipped cream cheese
4 cloves garlic, divided (about 1 tbsp)
2 tbsp butter, cut up into ¼-inch slices
2 tbsp milk
⅛ tsp ground nutmeg
chopped fresh basil, for garnish
1 tbsp chopped fresh basil, divided
1 tsp dried basil
salt and fresh ground pepper
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Brush with butter in a 9-inch baking dish.
Add cream cheese, basil, ground nutmeg, and milk into a mixing bowl. Stir until well combined.
Arrange ½ of the zucchini slices onto the prepared baking dish.
Sprinkle salt and pepper over the zucchini slices.
Arrange the tomatoes on top of the zucchini slices.
Sprinkle ½ of basil and ½ of garlic over the tomatoes.
Spread ½ of the cream cheese over, then sprinkle ½ of the shredded Italian cheese.
Repeat the process until everything is arranged in layers.
Add dots of butter on top of the ingredients.
Place it inside the preheated oven and bake for about 25 minutes or until done.
Remove from the oven and allow it to rest for about 10 minutes at room temperature.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories 180 | Calories from Fat 144 | Fat 16g 25% | Saturated Fat 9g 45% | Cholesterol 48mg 16% | Sodium 232mg 10% | Potassium 264mg 8% | Carbohydrates 5g 2% | Fiber 1g 4% | Sugar 3g 3% | Protein 6g 12% | Vitamin A 920IU 18% | Vitamin C 13.4mg 16% | Calcium 209mg 21% | Iron 0.5mg 3%
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