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zucchini tomato cheese casserole


got some zucchini that you need to use? this is the dish for you. i originally saw this recipe in southern living magazine and then couldn't find the magazine when i wanted to cook it. i remembered basically what the ingredients were, just not the amounts. with some experimentation, i created a dish that tastes pretty delish! it's one of those dishes that makes people go back for seconds. frying the zucchini before adding it to the casserole, helps to seal the moisture inside.


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  1. Preheat oven to 350 degrees
  2. Slice zucchini into 1 / 4 inch slices
  3. Put flour in a zip lock bag and add sliced zucchini
  4. Shake until zucchini is lightly coated
  5. Pour 1 / 4 inch olive oil into a non-stick skillet over medium heat
  6. Brown zucchini on both sides until lightly brown
  7. Drain on paper towels& let cool
  8. Combine sour cream
  9. Basil
  10. Oregano
  11. Garlic powder& salt
  12. Slice tomatoes
  13. Spray a casserole dish with cooking spray
  14. Put a layer of zucchini in the bottom of the dish
  15. Sprinkle 1 / 4 cup parmesan cheese on top
  16. Add a layer of sliced tomatoes
  17. Spread 1 / 2 sour cream mixture on top of tomatoes
  18. Add 1 / 2 mozzarella cheese on top of sour cream
  19. Repeat layers ending with mozzarella cheese
  20. Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned
  21. Remove from the oven and let it sit for a few minutes before serving

Step 18

Total Time in Minute 50

Ingredients Count 11

cooking zucchini  tomato   cheese casserole

See More Relate Photo



Roma tomatoes

Sour cream

Parmesan cheese

Mozzarella cheese


Garlic powder

Dried sweet basil leaves



Olive oil

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