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My review
Zucchini and Tomato Casserole
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ACSFRIEND
"A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes."
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Ingredients
55 m servings 80Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
- Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
- Bake 30 minutes in the preheated oven, until bubbly and golden brown.
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Reviews
Read all reviews 3339 Ratings
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Most helpful positive review
2/14/2008
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with som...
Most helpful critical review
9/4/2006
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inser...
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2/14/2008
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with som...
7/9/2006
this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will de...
9/4/2006
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inser...
9/7/2008
I really liked the base ingredients, but I'm not fond of steamed zucchini. Instead of steaming, I sauteed them with yellow pepper and onions in the margarine and dill and once they were tender,...
8/18/2008
This is scrumptious! I like dill but was reluctant about putting it in this dish...but I tried it and it was delicious! I used 1 large zucchini and one summer squash, steamed them and then put...
7/22/2009
I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute them with pam spray and add italian seasoning on each side. Then I put them on the bottom of a casse...
7/26/2006
This was very good. I used all basil because my basil plants are thriving while my dill doesn't seem to be dealing well with the heat! I'm not sure if we would have liked it as much with dill. I...
7/31/2008
I loved this recipe! I loved the different seasons in it. The dill played wonderfully with the basil. I used cheddar cheese, because that's all I had but the next time I make it I will follow...
6/26/2008
Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4), left out the dill, used dried basil because I didn't have any fresh on hand, and used Parmesan chee...