Zucchini Casserole Recipe

A zucchini casserole recipe with tomatoes. Scroll down to see more zucchini recipes.

Ingredients:

2 medium zucchini, unpeeled, sliced in 1/4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1/2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1/4 teaspoon each
6 ounces shredded Cheddar cheese

Preparation:

Preheat oven to 350°. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese. Bake for 50 to 60 minutes. Serves 6.

More Zucchini
Zucchini Creole
Zucchini Casserole with Bacon
Zucchini Cheddar Casserole
Zucchini Casserole
Zucchini Parmesan
Zucchini Appetizer Squares
Zucchini Patties with Parmesan Cheese
Stuffed Zucchini with Sausage
Stuffed Zucchini Recipe
Stuffed Zucchini with Parmesan Cheese
Ratatouille
Stuffed Zucchini with Ground Turkey
Meat Stuffed Zucchini
Baked Stuffed Zucchini or Summer Squash
Pepperoni-Stuffed Zucchini or Summer Squash
Fried Zucchini or Summer Squash
Fried Zucchini Bread
Zucchini Tomato Skillet
Zucchini Cake Recipe

Zucchini Recipe Index
Zucchini Bread and Cake
Zucchini Main Dish
Summer Squash Recipe Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

5 out of 5

Zucchini Casserole, Member txhorsegal50

This was really, really good. I used all fresh veggies from the garden, including mincing up a couple jalapenos. I used a mixture of Monterrey Jack cheese and sharp cheddar for the topping, and when it was done, I sprinkled the top with freshly chopped basil. We had cornbread to sop up the juice! A real garden-fresh treat!

Write a review

18 out of 18 people found this helpful.
Was this review helpful to you? Yes | No

Diana Rattray
Southern Food Guide

Sign up for My Newsletter