Monday, June 11, 2012

A Bountiful Summer : Zucchini Casserole

Here is a quick six ingredient recipe using the bountiful vegetables from your garden, local farmers market or CSA box. This recipe freezes and reheats well. It is always a big hit at parties and picnics.

  • 2 to 3 large zucchini, peeled and sliced
  • 2 to 3 large tomatoes, sliced
  • 1 to 2 large onions, sliced
  • 1 to 2 cups shredded cheddar
  • 1/4 to 1/3 cup bread crumbs
  • 1/2 to 1 stick butter, cut into squares
Preheat oven to 375 degrees.

Place layer of zucchini on bottom of a 9-by-13-inch baking dish. Add a layer of tomatoes and onions followed by 1/2 of the amount of cheese. Repeat.

Top with bread crumbs and butter. Cover and bake for about an hour. Remove cover and bake until brown and bubbly.


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This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival, Life As Mom's Make The Most of Summer Produce Ultimate Recipe Swap, Heavenly Homemaker's Homemaking Hints, Little House on the Prairie Living's Old Fashioned Recipe Exchange, This Chick Cooks Whole Foods Wednesday, and GNOWFGLINS Squash and Zucchini Seasonal Recipe Round-up.


  1. Yummy. I did something similar with zucchini. I made a zucchini lasagna with the zucchini substituting for the noodles. It was a great lighter lasagna. But it was hard to slice the zucchini thinly and evenly. Any tips?

  2. Honestly, a sharp knife and a little patience works best for me to slice thin zucchini :) Do you have a food processor/slicer or a mandolin? These work well but I am too lazy to pull them out when making a quick dish like this!

    Thanks for visiting!