Sunday, June 12, 2011

Zucchini Tomato and Onion Casserole

 I ate my veggies! And they were good thanks to this recipe.

"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."

  • 1 zucchini, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 onion, thinly sliced
  • 1/2 cup unsalted butter
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dry mustard
  • 2 cups grated Parmesan cheese


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.
  3. Bake in the preheated oven until thoroughly heated, about 30 minutes.

I got it from all recipes and the description is right! It goes perfectly with ribs, steak, or chicken. I normally am not a fan of zucchini or onion but this had a nice flavor. My family said that it might be better if the onions are sauteed first, but I was pretty happy as is. Also I dumped the cheese on and it might be better to use a lighter hand and not so much of it. Other than that perfect. Try it for your next BBQ you won't be dissapointed!!