This zucchini and tomato casserole is a light and flavorful dish perfect for spring and ideal for a meatless meal.
A delicious vegetarian version of a classic casserole, this recipe features zucchini and a variety of seasonal vegetables, making it both nutritious and satisfying.
Ingredients:
- 3 medium zucchinis, sliced
- 2 tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato puree
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup corn (fresh or canned)
- 1 cup shredded mozzarella or plant-based cheese (optional)
- 1 cup sliced mushrooms
- Fresh parsley for serving
Instructions:
- Preheat your oven to 350°F (180°C).
- Heat a small amount of water in a large skillet and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
- Add the zucchini slices and sauté until they soften slightly. Stir in the chopped tomatoes, tomato puree, oregano, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld.
- Spread half of the zucchini and tomato mixture into a baking dish. Layer with half of the corn and sliced mushrooms. Add the remaining zucchini mixture on top, followed by the rest of the corn and mushrooms.
- If using cheese, sprinkle it evenly over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Serve warm, garnished with fresh parsley.
