Tomato, Zucchini, Onion and Parm Bake

by Anne Bennett on August 13, 2016

Zucchini pan

Ready for the oven. I used both red and yellow tomatoes, and green and yellow zucchini.

I overdid it at the farmer’s market (which, I suppose, is better than overdoing it at the Cheesecake Factory), and bought way too many zucchini and summer tomatoes. A Google search provided this recipe from Daphne Oz, Dr. Oz’s daughter and co-host of ABC TV’s, The Chew. Daphne calls it her grandma’s “world-famous summer zucchini-tomato-onion-parm bake.”

It couldn’t be much easier — you layer everything into a casserole, top it with Parmesan cheese and bake until the cheese is golden brown. As it bakes the kitchen takes on the aroma of pizza, not a bad deal considering how light this recipe actually is. It makes a great side dish the first night. Next day, leftovers can be turned into a pasta sauce with some added jarred marinara sauce. I may even toss in some shrimp*, Kalamata olives and red pepper flakes and serve it over whole wheat penne.

*I love Costco’s frozen, cooked large shrimp. De-veined, ready to thaw and eat and utterly delicious.

Zucchini bowl

I used a mandolin to thinly slice the veg.

2 medium zucchini, thinly sliced into rounds
1 large sweet onion, thinly sliced
1 clove garlic, minced
2 Tbsp. olive oil
1/2 cup fresh basil, torn or chopped
1/4 cup fresh mint, torn or chopped
2 tsp. dried oregano, divided
3 medium tomatoes, thinly sliced
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F. In a large bowl combine zucchini, onions, garlic and 1 Tbsp. olive oil. Season to taste with salt and pepper and toss to coat. Add half of the basil, mint and oregano and toss to combine.

Add the vegetable mixture to a 9″ X 13″ casserole dish and spread into an even layer. Add a layer of tomatoes, overlapping them slightly. Sprinkle the Parmesan cheese on top. Add the rest of the herbs and drizzle with remaining 1 Tbsp. olive oil. Bake in preheated oven for about 40 minutes.

To serve, garnish with more fresh mint and basil.

Serves 4
WW SmartPoints per serving: 4

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Lin August 14, 2016 at 7:42 pm

Years ago I had a very similar recipe, but I haven’t made it in years. Big difference: mine was baked in a pie crust! Hmmm, must have been the 70’s. How is it I never thought of baking it in a casserole dish without the crust? Thanks, Anne

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