Description
Zucchini tomato casserole brings Mediterranean sunshine to dinner tables with layers of fresh garden vegetables and melted cheese. Garden-ripe produce meets creamy textures in this simple yet satisfying dish you’ll want to savor again and again.
Ingredients
Scale
Vegetables:
- 2 average-size zucchinis, sliced (about 6 to 7 cups of sliced zucchini)
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, minced (about 1 tablespoon)
Salt and ground black pepper
Dairy and Cheese:
- 8 ounces (226 grams) whipped cream cheese
- 2 tablespoons (30 milliliters) milk
- 1 cup Italian Blend Shredded Cheese
- 2 tablespoons (28 grams) butter, cut up into ¼-inch slices
Herbs and Seasonings:
- 1 teaspoon dried basil
- 1/8 teaspoon ground nutmeg
- 1 tablespoon chopped fresh basil
- Chopped fresh basil, for garnish
Instructions
- Prepare the oven environment by heating to 375°F (190°C), ensuring a consistent temperature for optimal cooking.
- Create a non-stick foundation by generously coating a 9-inch baking dish with butter, preventing ingredient adherence.
- Craft a creamy base by whisking cream cheese, milk, basil, and nutmeg until smooth and well-integrated.
- Construct the initial vegetable layer by arranging zucchini slices across the dish’s bottom, creating an even foundation.
- Enhance the first layer with a delicate sprinkle of salt and pepper, introducing initial seasoning.
- Introduce a vibrant tomato stratum, positioning slices carefully atop the zucchini base.
- Distribute minced garlic and torn fresh basil leaves across the tomato surface, infusing aromatic complexity.
- Delicately spread half the cream cheese mixture over the tomatoes, followed by a generous scattering of shredded Italian cheese.
- Replicate the vegetable layering process with another zucchini slice arrangement, seasoning with additional salt and pepper.
- Continue building flavor profiles by adding another tomato layer, complemented by remaining garlic and basil.
- Complete the casserole architecture by spreading the remaining cream cheese mixture and crowning with residual Italian cheese.
- Strategically place butter dots across the surface to enhance richness and promote golden browning.
- Transform the dish in the oven for 22-25 minutes, watching for a bubbling texture, beautiful golden crust, and tender vegetable consistency.
- Allow the casserole to rest for 10 minutes post-baking, enabling flavors to settle and structure to stabilize.
- Elevate the presentation by garnishing with fresh basil leaves, then slice and serve warm.
Notes
- Maximize flavor by using ripe, in-season zucchini and tomatoes for the most vibrant taste profile.
- Layer ingredients carefully to ensure even distribution of cream cheese mixture and cheese for a consistent, creamy texture.
- Pat zucchini and tomato slices dry to prevent excess moisture from making the casserole watery.
- Choose fresh basil over dried for a more intense, aromatic herb flavor that elevates the entire dish.
- Allow the casserole to rest after baking, which helps the layers set and makes cutting and serving easier.
- Experiment with different Italian cheese blends to customize the richness and depth of the casserole.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 228
- Sugar: 4 g
- Sodium: 348 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg