Vegetable Casserole
A quick and hearty vegetable casserole with layers of zucchini, tomatoes, and onions, topped with melted cheese and herbs. Perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 2 medium zucchini
- 3 medium tomatoes
- 1 medium onion
- 1 cup shredded cheese
- 2 tablespoons olive oil
- 1 teaspoon dried herbs
Instructions
- 1
Preheat oven to 400°F. Slice the 2 zucchinis, 3 tomatoes, and 1 onion into 1/4-inch rounds.
- 2
In a baking dish, layer the zucchini, tomato, and onion slices, drizzling with 1 tbsp olive oil and sprinkling with 1/2 tsp dried herbs between layers.
- 3
Top with 1 cup shredded cheese and drizzle with remaining 1 tbsp olive oil.
- 4
Bake for 20 minutes, until the cheese is bubbly and golden and the vegetables are tender when pierced with a fork.
- 5
Let cool for 5 minutes, then sprinkle with remaining 1/2 tsp dried herbs before serving.
Tools you’ll need
- Baking dish
- Knife
- Cutting board
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