Dixieland Casserole
Submitted by physina
Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.
YIELD
1 casserolePREP
30 minCOOK
30 minREADY
1 hrsWhen tomatoes and zucchini are coming in hot from the garden, this layered casserole is exactly where they belong.
Zucchini slices get a quick sauté with garlic in olive oil, then alternate with fresh peeled tomato slices in a casserole dish.
A sprinkle of basil, oregano, and buttery seasoned bread crumbs on top, and thirty minutes in the oven turns it into a bubbling, golden, garden-fresh side dish.
No cream. No cheese. Just vegetables doing what they do best.
Kitchen Tips
- Peel the tomatoes by scoring an X on the bottom and blanching them briefly in boiling water; the skins slip right off
- Slice the zucchini about a quarter inch thick so the rounds hold their shape during baking
- Mix the melted margarine into the bread crumbs before sprinkling for an even, golden crust
- This pairs beautifully alongside grilled chicken, pork chops, or as part of a vegetarian spread
Ingredients
Directions
Heat oil in skillet.
Add garlic and zucchini, and sauté for a few minutes.
Remove from heat and set aside.
Peel tomatoes and cut into slices.
Place enough zucchini slices in bottom of an oiled 1½ qt. casserole to cover bottom.
Cover squash with tomato slices.
Continue to layer squash and tomatoes, ending with layer of sliced tomatoes.
Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine.
Bake uncovered for 30 min. in 350℉ (180℃). oven.
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