This zucchini tomato casserole is a delightful, creamy, and cheesy dish that makes the most of fresh summer produce. With layers of tender zucchini, juicy heirloom tomatoes, and a rich cream cheese mixture, this casserole is both comforting and nutritious. Perfect as a side dish or a light main course, it’s sure to be a hit at your next meal.
Ingredients
- 8 ounces whipped cream cheese
- 2 tablespoons milk
- 1 teaspoon dried basil
- 1/8 teaspoon ground nutmeg
- 2 average-size zucchinis, sliced (about 6 to 7 cups of sliced zucchini)
- Sea salt and freshly cracked black pepper, to your liking
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, minced, divided (about 1 tablespoon)
- 1 tablespoon chopped fresh basil, divided
- 1 cup Italian Blend Shredded Cheese
- 2 tablespoons butter, sliced into 1/4-inch pieces
- Chopped fresh basil, for garnish
Instructions
- Get the Oven Ready: Set your oven to 375°F (190°C) to preheat.
- Prepare the Cream Cheese Mixture: In a medium bowl, combine the whipped cream cheese, milk, dried basil, ground nutmeg, and half of the minced garlic. Mix until smooth and well combined.
- Prepare the Zucchini: Slice the zucchinis into even rounds, about 1/4-inch thick. Place the sliced zucchini in a colander, sprinkle lightly with salt, and let it sit for 10 minutes to draw out excess moisture. Gently blot the slices with paper towels to remove excess moisture.
- Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom. Layer half of the zucchini slices over the cream cheese mixture, slightly overlapping them.
- Add Tomatoes and Garlic: Place a layer of sliced heirloom tomatoes over the zucchini. Sprinkle with half of the remaining minced garlic and half of the chopped fresh basil.
- Repeat Layers: Spread another layer of the cream cheese mixture over the tomatoes. Add the remaining zucchini slices on top, followed by another layer of sliced tomatoes. Sprinkle with the remaining garlic and chopped basil.
- Top with Cheese and Butter: Sprinkle the Italian Blend shredded cheese evenly over the top of the casserole. Dot with the butter slices.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
- Finish and Serve: Take the casserole out of the oven and let it rest for a few minutes. Top with extra chopped fresh basil before serving.
Conclusion
This zucchini tomato bake combines creamy, cheesy indulgence with vibrant garden vegetables. Simple to make, it serves as a fantastic side dish or a light main course. The mix of flavors and textures is sure to be a hit at your table. Relish the essence of summer in every serving. Enjoy cooking and savoring this delightful dish!