Yield
Makes 8 servings

Notes: If assembling casserole up to 4 hours ahead, cover and let stand at room temperature until ready to bake.

How to Make It

Step 1

In a 10- to 12-inch frying pan over medium-high heat, frequently stir onions and 1 tablespoon olive oil until onions begin to brown, 12 to 15 minutes. Season to taste with salt and pepper.

Step 2

Meanwhile, rinse tomatoes, core, cut in half, and squeeze out seeds. Thinly slice tomatoes crosswise.

Step 3

Combine basil, thyme, and garlic. Mix 1/2 of the herbs with zucchini.

Step 4

Spread cooked onions in a shallow 2- to 3-quart casserole. Distribute zucchini evenly over onions.

Step 5

Layer tomato slices over sliced zucchini. Sprinkle evenly with remaining herb mixture and lightly with salt and pepper. Drizzle vegetables with remaining olive oil.

Step 6

Bake in a 400° oven until tomatoes are browned and zucchini slices are tender when pierced, 35 to 40 minutes (30 to 35 minutes in a convection oven). Add salt and pepper to taste.

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