Vegetarian

Zucchini and Tomato Casserole is for Side Dish.

Zucchini and Tomato Casserole takes 30 minutes to prepare.

Zucchini and Tomato Casserole takes 30 minutes to cook.

Zucchini and Tomato Casserole makes 6 servings.

The ingredients for Zucchini and Tomato Casserole are:

3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
6 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 cans diced tomatoes with basil, garlic & oregano - no salt added
3 ounces feta cheese, crumbled (3/4 cup)
1/3 cup panko or coarse dry bread crumbs

Here is how you make Zucchini and Tomato Casserole:

Preheat the oven to 425?. Oil 2 large rimmed baking sheets. Lay the zucchini slices on one sheet and brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Drain the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Oil a large, shallow baking dish (about 10 by 15 inches). Lay quarter of the zucchini in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta. Layer quarter of the zucchini on top, followed by another one-fourth of the tomato. Place rest of the zucchini followed by remaining tomato and feta on top. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KIMBERLY2833.

The nutritional information for Zucchini and Tomato Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 236.8

• Total Fat: 10.5 g
• Cholesterol: 12.6 mg
• Sodium: 270.8 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 6.5 g
• Protein: 7.4 g

The dietary needs meet for Zucchini and Tomato Casserole is Vegetarian