Tomato Zucchini Casserole

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This is a colourful casserole and it is very simple to prepare. Is is also delicious when reheated.

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Tomato Zucchini Casserole

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Cooking with tomato
Zucchini on the Menu

 

This is a colourful casserole and it is very simple to prepare. Is is also delicious when reheated.

Servings: 4

Preparation20 minsCooking1 hr 15 minsTotal1 hr 35 mins

 5 tbsp (75 ml) olive oil
 2 cloves of garlic,finely chopped
 1 onion, thinly sliced
 1 tsp (5 ml) herbes de Provence
 4 zucchinis, sliced into rounds
 4 sliced tomatoes
 Salt and pepper

1

Set the oven rack in the lower third of the oven. Preheat the oven at 375°F (190 °C).

2

Pour half of the oil in a 7 inch x 11 inch (17 cm x 55 cm) ovenproof casserole and add half of the garlic, onion and herbes de Provence. Alternate the slices of zucchini and tomato as shown in the picture.

3

Top the vegetables with remaining garlic and season with salt, pepper and remaining herbes de Provence. Drizzle with remaining oil.

4

Bake in the oven 75 Minutes until the vegetables are tender.

Ingredients

 5 tbsp (75 ml) olive oil
 2 cloves of garlic,finely chopped
 1 onion, thinly sliced
 1 tsp (5 ml) herbes de Provence
 4 zucchinis, sliced into rounds
 4 sliced tomatoes
 Salt and pepper

Directions

1

Set the oven rack in the lower third of the oven. Preheat the oven at 375°F (190 °C).

2

Pour half of the oil in a 7 inch x 11 inch (17 cm x 55 cm) ovenproof casserole and add half of the garlic, onion and herbes de Provence. Alternate the slices of zucchini and tomato as shown in the picture.

3

Top the vegetables with remaining garlic and season with salt, pepper and remaining herbes de Provence. Drizzle with remaining oil.

4

Bake in the oven 75 Minutes until the vegetables are tender.

Tomato Zucchini casserole

 

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