Ingredients and Weight:
- 3 large zucchinis (2 lbs)
- 1 large onion (16 oz)
- 4 Roma tomatoes (1 lb)
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup shredded Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini into thin slices.
- Chop the onion and tomatoes into small pieces.
- In a large skillet, sauté the onion in olive oil until softened.
- Add the zucchini and tomatoes to the skillet and cook until tender.
- Stir in the basil, parsley, shredded Parmesan, breadcrumbs, oregano, salt, and pepper.
- Transfer the mixture to a greased 8x8 inch baking dish.
- Top with the grated Parmesan cheese.
- Bake for 45 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 10g
- Sodium: 600mg
Dish Characteristics:
- Flavorful and aromatic
- Creamy and tender
- Bursting with the sweetness of tomatoes
- Perfect for special occasions or a weeknight meal
User Comments:
- "This casserole was a hit with my family and friends. The zucchini was cooked perfectly and the tomato flavor was divine."
- "I love how easy it was to make. The ingredients are all easily available and the steps were clear."
- "The combination of herbs gave it a wonderful aroma and flavor. I would definitely recommend this recipe."
- "I made this for a potluck and it was one of the first dishes to disappear. Everyone loved it!"
- "I added some grilled chicken to mine for an extra protein boost. It was delicious!"
Special Precautions and Tips:
- If you don't have fresh basil or parsley, you can substitute dried herbs (use half the amount).
- If you want a richer flavor, you can use sun-dried tomatoes.
- Let the casserole cool slightly before serving for easier slicing.
