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Ingredients
| zucchini squash: 2 lbs |
| roma tomatoes: 6 |
| sour cream: 1 cup |
| grated parmesan cheese: 1/2 cup (fresh grated) |
| mozzarella cheese, whole milk (shredded): 1 1/2 cups (grated) |
| all-purpose flour (unsifted): 1/3 cup |
| garlic powder: 1/2 tsp |
| sweet basil (chopped): 1 tsp (dried) |
| fresh oregano (leaves): 1 tsp |
| salt: 1/2 tsp |
| olive oil |
Zucchini, Tomato & Cheese Casserole
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- Slice zucchini into 1/4 inch slices.
- Put flour in a zip lock bag and add sliced zucchini.
- Shake until zucchini is lightly coated.
- Pour 1/4 inch olive oil into a non-stick skillet over medium heat.
- Brown zucchini on both sides until lightly brown.
- Drain on paper towels& let cool.
- Combine sour cream, basil, oregano, garlic powder& salt.
- Slice tomatoes.
- Spray a casserole dish with cooking spray.
- Put a layer of zucchini in the bottom of the dish.
- Sprinkle 1/4 cup parmesan cheese on top.
- Add a layer of sliced tomatoes.
- Spread 1/2 sour cream mixture on top of tomatoes.
- Add 1/2 mozzarella cheese on top of sour cream.
- Repeat layers ending with mozzarella cheese.
- Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned.
- Remove from the oven and let it sit for a few minutes before serving.