Skip to main content New this month
Get the Allrecipes magazine

Zucchini, Tomato, and Onion Casserole

Rated as 4 out of 5 Stars

"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.."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 205 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. 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.
  3. Bake in the preheated oven until thoroughly heated, about 30 minutes.

Nutrition Facts


Per Serving: 205 calories; 17.4 g fat; 4.5 g carbohydrates; 8.6 g protein; 48 mg cholesterol; 538 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before servi...

Most helpful critical review

The topping was wonderful according to my 6 year old son, he ate most of the topping of the whole thing. However there was too much liquid in it for me. But it wasn't too bad.

Most helpful
Most positive
Least positive
Newest

I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before servi...

I tried this recipe as written and liked it; however, I have always made it by simply layering the vegetables and adding grated pepper jack cheese just before it is finished baking. Salt & pepp...

I double this and put them in layers with alternating thin layers of Mozzarella it held nicely

I thought this was an excellent combination of flavors, but I did modify it somewhat so that I could prepare it as a skillet veggie side instead of using the oven to bake it. I have created a "...

The topping was wonderful according to my 6 year old son, he ate most of the topping of the whole thing. However there was too much liquid in it for me. But it wasn't too bad.

I liked this dish but it is a bit on the vinegary side. I might try it out with a very small amount of balsalmic vinegar next time.

Added thinly sliced red skin potatoes, Zucchini, tomatoes, onions omitted vinegar, basil,and mustard, sprinkled with oregano drizzle with olive oil and oregano. Added light layer of shredded Moz...

I drizzled veggies with olive oil and layered; made a gluten-free thickened cran-cherry juice sauce from the drippings of six seared chicken breast and baked with pepper jack cheese and garden h...

Zucchini Tomato Onion Casserole Haiku: "This dish bummed me out. Too much red wine vinegar, otherwise 5 stars!" I was not happy w/ this dish, such lovely summer veggies from my garden getting th...