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I love a dish that’s both simple and packed with flavor. This Zucchini Tomato Mozzarella Casserole is a perfect example. Layers of fresh zucchini and tomatoes, seasoned just right, and topped with gooey mozzarella cheese. It’s a delightful mix that’s sure to please. Ready to dive in? Let’s get cooking!
The name of the recipe: Zucchini Tomato Mozzarella Casserole Recipe
Ingredients:
- 2 medium sliced zucchini
- 4 medium sliced tomatoes
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Layer sliced zucchini and tomatoes in a baking dish.
- Sprinkle with salt, pepper, and dried oregano.
- Drizzle with olive oil.
- Top with shredded mozzarella cheese.
- Bake for 30 minutes or until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Zucchini Tomato Casserole Recipe
What you will need to make Zucchini Tomato Mozzarella Casserole
Zucchini: Adds a mild, slightly sweet flavor and a tender texture, perfect for layering and soaking up the seasonings.
Tomatoes: Provide a juicy, tangy contrast to the zucchini, adding depth and a burst of freshness to the dish.
Mozzarella cheese: Melts beautifully, creating a creamy, gooey topping that binds the casserole together and adds richness.
Dried oregano: Infuses the casserole with a warm, earthy aroma and a hint of Mediterranean flavor, complementing the vegetables.
Olive oil: Enhances the flavors of the vegetables, helps in even cooking, and adds a subtle, fruity richness.
Tools and Instruments Needed
What tools/instruments will be needed to make Zucchini Tomato Mozzarella Casserole Recipe
- Baking dish: Holds the layered zucchini, tomatoes, and cheese while baking, ensuring even cooking and a cohesive casserole.
- Sharp knife: Essential for slicing zucchini and tomatoes thinly and uniformly.
- Cutting board: Provides a stable surface for slicing vegetables safely and efficiently.
- Measuring spoons: Ensures accurate measurement of salt, pepper, and oregano for consistent seasoning.
- Oven: Bakes the casserole to melt the cheese and cook the vegetables evenly.
Zucchini Tomato Mozzarella Casserole
Ingredients:
Main Ingredients
- 2 medium zucchini sliced
- 4 medium tomatoes sliced
- 1 cup mozzarella cheese shredded
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Layer sliced zucchini and tomatoes in a baking dish.
- Sprinkle with salt, pepper, and dried oregano.
- Drizzle with olive oil.
- Top with shredded mozzarella cheese.
- Bake for 30 minutes or until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Mozzarella Stick Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in fridge for up to 24 hours.
- Bake when ready to serve.
Freezing Instructions
- Assemble casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 3 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10-15 minutes to baking time.
Using fresh mozzarella instead of pre-shredded cheese can make a big difference in flavor and texture.
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