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

Nicole Perzik, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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

  • 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.

Nutrition Facts

114 calories; calories from fat 57%; protein 2.6g; fat 7.2g; saturated fat 1g; carbohydrates 12g; fiber 2.7g; sodium 17mg; cholesterol 0mg.
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