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Vegetable Garden Summer Casserole

This casserole features sliced zucchini and ripe tomatoes layered together, cooked until tender and golden, with crispy edges and melted cheese on top. It combines fresh, seasonal vegetables with garlic and herbs, resulting in a rustic yet comforting dish with a variety of textures and a vibrant appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini sliced into thin rounds
  • 3 ripe tomatoes sliced into rounds
  • 2 cloves garlic minced
  • 1 cup shredded cheese such as mozzarella or a mix
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon dried oregano

Equipment

  • Baking dish
  • Sharp knife

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
  2. Lay a layer of zucchini slices across the bottom of the dish, overlapping slightly for even coverage.
  3. Spread some minced garlic evenly over the zucchini, then drizzle with a teaspoon of olive oil and sprinkle with salt, pepper, and oregano.
  4. Add a layer of tomato slices on top of the zucchini, arranging them in a similar overlapping pattern.
  5. Repeat the layering process—zucchini, garlic, seasoning, and tomatoes—until all ingredients are used, finishing with a layer of tomatoes on top.
  6. Sprinkle the shredded cheese evenly over the top layer, covering the entire surface to give a cheesy crust as it bakes.
  7. Place the dish in the oven and bake for about 35-40 minutes, until the edges are crispy and the cheese is bubbly and golden.
  8. Remove from the oven and let it rest for a few minutes—this helps the juices settle and makes serving easier.
  9. Slice into portions, revealing the layers with melted cheese and crispy edges, and serve warm.