Zucchini and tomato casserole

Fresh cucumber salad
June 8, 2018

If you are fed up with potato purée and you do not fancy rice, pasta or groat as an addition to your meal, go for vegetable casserole.

Zucchini and tomato bake with Emmental cheese

Zucchini and tomato casserole

Casseroles can be made from various kinds of vegetables: potatoes, zucchini, eggplant and a mix of vegetables such as cauliflower or broccoli will be the best.

Of course, each casserole must be accompanied by a creamy sauce, the basis of which is usually milk or cream and the irreplaceable cheese.

If you want the casserole to be a main dish, use a bigger selection of vegetables or, if you eat meat, use a meat addition such as sausages.

I served my casserole as an addition because it was more basic having used only a few types of vegetables. I did also not add any meat – my casserole was made only with potatoes and zucchini.

If you decide to try this recipe, I encourage you to share your photos in the Comment section.

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Bon Appetit 🙂

Ingredients for making a vegetable casserole.

  • 30 dkg of zucchini
  • 30 dkg of potatoes
  • a can of chopped tomatoes (40 dkg)
  • a few fresh leafs of basil
  • 1 teaspoon of salt
  • 6 tablespoons of semolina
  • a pinch of black pepper
  • 10 dkg of emmental cheese
  • 200 ml of milk
Zucchini and tomato bake with cheese

Zucchini and tomato bake

How to make a baked potato and zucchini dish.

Peel the potatoes and cut them into thin slices. Wash the zucchini and cut it into slices as thin as potato slices.

Pour canned tomatoes into a bowl and add salt, pepper, sliced basil leaves and milk. Mix.

Grate the cheese on a large mesh grater.

Place half of the potato slices next to one another on the bottom of a heat-resistant baking dish. Place half of the courgette slices on the potatoes. Pour half the tomato sauce all over them, sprinkle with three tablespoons of semolina and half of the grated cheese. Repeat the same steps with the other half of the ingredients.

Cover the top of the casserole dish with a lid or aluminum foil. Put it in an oven preheated to 180 degrees Celsius. Bake until all ingredients are tender (it should take about 1.5 hours).

After baking, let the casserole cool down slightly.

Zucchini and tomato bake with cheese and basil

Zucchini and tomato bake

What you need to know when making zucchini and tomato casserole.

The heat-resistant dish I used was square-shaped and had a size of 24 by 24 centimeters.

It is necessary to add semolina to the casserole, because the zucchini is quite watery and during the baking process it will release a lot of juice. If you do not add semolina, you will not be able to cut the casserole.

Do you like zucchini? If yes, try our recipe for Mini pizza rolls with zucchini.

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