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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

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  • 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.

Nutrition Facts

205.3 calories; 8.6 g protein; 4.5 g carbohydrates; 48.1 mg cholesterol; 538.1 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2010
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 serving. Let it melt first! My husband came back for seconds! Read More
(20)

Most helpful critical review

Rating: 3 stars
06/01/2009
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. Read More
(9)
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2010
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 serving. Let it melt first! My husband came back for seconds! Read More
(20)
Rating: 5 stars
09/27/2010
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 serving. Let it melt first! My husband came back for seconds! Read More
(20)
Rating: 4 stars
01/06/2011
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 & pepper are all that is needed as the tomatoes make enough juice as it cooks. We love it with the pepper jack. Read More
(14)
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Rating: 4 stars
09/09/2010
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 "custom" recipe for my preparation method... Read More
(11)
Rating: 4 stars
12/10/2009
I double this and put them in layers with alternating thin layers of Mozzarella it held nicely Read More
(10)
Rating: 3 stars
06/01/2009
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. Read More
(9)
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Rating: 4 stars
08/17/2009
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. Read More
(8)
Rating: 5 stars
10/18/2013
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 Mozzarella then Parmesan. I would rename this to a Gratin -Potato Zucchini tomato and onion. Additional ingredients could include garlic and rosemary. Read More
(3)
Rating: 4 stars
08/25/2011
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 herbs tucked under the chichen for about 40 minutes. It was delish. Kids loved it and that makes me smile. I did use the produce from my garden. Healthy and Happy. Cheap. Thanks for the recipe! Read More
(3)
Rating: 5 stars
08/09/2018
I made this recipe as written last week and it was an instant hit. There was a tiny bit left for someone s lunch the next day. This week we are vacationing at the beach and I made it again with a few additions. I generally don t like when people change recipes but I needed to feed a few extra people...so in went yellow squash carrot curls and asparagus. I also cooked off some chicken tenders and added them. I made triple the sauce and also made a pound of pasta...again only a little bit left for next day lunch. Read More
(1)