Tomato Zucchini Bake

Tomato Zucchini Bake


407 people made this

This is an easy dish that is equally good as a side or the main meal. It is even better if you use fresh basil when available.


Serves: 4 

  • 1 1/2 cups (185g) grated cheddar cheese
  • 1/3 cup (45g) grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • 1 pinch salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 roma tomatoes, thinly sliced
  • 65g butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup (90g) breadcrumbs

Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

  1. Preheat oven to 190 degrees C. Lightly butter a 23x23cm pan.
  2. In a large bowl combine cheddar, parmesan, oregano, basil and garlic. Season with salt and pepper and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Layer half of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.
  4. Melt butter in a frypan over medium heat. Stir in onions and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  5. Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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