Name: Roasted Tomato And Zucchini Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 large tomatoes, sliced; 2 medium zucchinis, sliced; 1 onion, thinly sliced; 3 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; ½ cup crumbled feta cheese; Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil and set it aside.
In a large bowl, combine the sliced tomatoes, zucchinis, onion, and minced garlic.
Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried basil, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasonings.
Transfer the seasoned vegetables to the prepared baking dish, arranging them in an even layer.
Cover the dish with foil and place it in the preheated oven. Bake for 30 minutes.
After 30 minutes, remove the foil from the baking dish and sprinkle the crumbled feta cheese over the top of the vegetables.
Return the dish to the oven and bake for an additional 15-20 minutes, or until the vegetables are tender and the cheese is melted and slightly golden.
Once done, remove the casserole from the oven. Garnish with fresh parsley before serving.
Serve the Roasted Tomato and Zucchini Casserole warm, either as a delicious side dish or a comforting main course.

Ingredients

Instructions

Nutrition Facts

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