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Ingredients
| zucchini squash: 1 whole squash (thinly sliced) |
| red tomatoes: 1 (thinly sliced) |
| onions: 1 (thinly sliced) |
| unsalted butter: 1/2 cup |
| red wine vinegar: 1/4 cup |
| garlic salt: 1 tsp |
| dried basil (ground): 1 tsp |
| ground mustard: 1/2 tsp |
| parmesan cheese (grated): 2 cups |
Zucchini, Tomato, and Onion Casserole
Credit: AllRecipes
User rating:
"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."
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Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
- Bake in the preheated oven until thoroughly heated, about 30 minutes.