Holly Recommends…

Easy Cheesy Zucchini Casserole

This is the easiest casserole ever, and requires very few ingredients!

2 medium or 3 small tomatoes, cut into small slices or chunks
1 1/2 to 2 small zucchini, thinly sliced
1 1/2 to 2 small yellow summer squash, thinly sliced
herbs of your choice: thyme, basil, garlic, pepper, etc. all work well
1 1/2 to 2 cups shredded Cheddar cheese
1/2 to 2 cups shredded Parmesan or Romano cheese
1/2 cup dried bread crumbs (optional)

Preheat oven to 350 degrees. Start by creating a thin layer of tomatoes on the bottom of a casserole dish (1 1/2 quart baking dish works well). Sprinkle some herbs of your choice. Any Italian herbs seem to work fine with this, so use whatever you like. Sprinkle a little cheese. Now add a layer of zucchini, some more cheese, a layer of squash, more cheese, etc. adding a light sprinkling of herbs every time you put down a vegetable layer. Repeat until you reach the top of the casserole pan or run out of ingredients. The layers make this casserole pretty and for some reason, to me, it feels kind of like something you’d have in France. Now top with more cheese and breadcrumbs. Baked uncovered for about 45 minutes to 1 hour. Easy and yummy! Great for brunch, holiday dinners, or as an addition to any meal any night of the week. This is one of those recipes where you can tweak it a bit and it still turns out great. Serves 6.

This entry was published on December 29, 2012 at 7:16 pm. It’s filed under Recipes, Vegetarian and Vegan and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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