Tomato Zucchini Casserole

I’ve seen a couple of blogs and videos lately on the importance of home cooking and how it’s one of the simplest things you can do to improve your health. This should be common sense, yet somewhere along the way home cooking has lost it’s status as a valuable part of health management and family life. It got me thinking about how often my family ate out when I was growing up. Not often, that I remember. Occasionally we’d order in pizza or have McDonalds after a soccer game, but these were a special treat, not a given. Lately it seems that on most weekends, my family eats out for at least a couple of meals. And though we do tend to choose Subway over McDonalds most of the time, I feel like we can do better. It doesn’t have to be complicated; Tuna sandwiches and apple slices make a pretty quick and easy lunch. You don’t have to spend hours making dinner, either. I rarely make anything that takes longer than 30 minutes to prepare, unless it’s spending a while in the oven. With that in mind, here is an old recipe of my moms. It takes about 15 minutes to throw together and then just goes in the oven to do it’s thing. This is one of my favourite recipes, I could eat an entire casserole myself given a chance, seriously.  If you wanted to make it a bit healthier, you could skip the bread crumb topping, but honestly it tastes better with it (doesn’t everything?)

 

6 Roma Tomatoes

2 Large Zucchini

1 Tbsp Oregano

1 Tbsp Basil

2 tsp Rosemary

Salt and pepper to taste

1/4 Cup parmesan cheese, grated

1/4 Cup butter

1/2 Cup bread crumbs

Mix together oregano, basil, rosemary, salt and pepper. Set aside.

Slice tomatoes and zucchini into 1/4″ thick slices. In a 9×13 baking dish, cover the bottom with a layer of tomato slices, then place a  layer of zucchini slices over the tomatoes. Sprinkle 1/3 of the oregano mixture over the zucchini. Repeat until all the tomato and zucchini are used. Sprinkle the top with the parmesan cheese.

Melt butter in a small dish, then add in the breadcrumbs. Sprinkle the mixture over the parmesan cheese. Bake in 375 degree oven for about 45 minutes until vegetables are tender.

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2 Comments

  1. Pingback: Apple Sangria | Kitchen, uncorked

  2. Pingback: Apple Sangria - Kitchen, Uncorked

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