Cheesy Tomato Zucchini Bake

We have a plethora of delicious zucchini and huge, juicy garden tomatoes.  It's heavenly.  I made this as a side dish last night & we devoured nearly the whole thing.  I adapted this from Kalyn's Kitchen's recipe.

Cheesy Tomato Zucchini Bake


1 huge zucchini (or 2 medium) - cut into half-moon slices
1 huge tomato (or 2 medium) - sliced
4 Tablespoons fresh basil - finely chopped
1/2 teaspoon dried thyme
1 teaspoon garlic salt
1/2 cup shredded parmesan
1/2 cup shredded mozzarella
Another 1/2 cup shredded mozzarella for top
Pepper to taste

Preheat oven to 350.  Spray an 8" x 8" baking dish with olive oil.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil and finely chop.

Combine the sliced zucchini, chopped basil, dried thyme, garlic salt, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with black pepper.  Put the mixture in the baking dish and cover with sliced tomatoes.  Bake uncovered for about 25-30 minutes.

After 30 minutes or so, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked (I baked for about ten minutes and then put it under the broiler for a couple of minutes).  Serve hot.

This was ooey, gooey with cheese and also tasted sorta healthy with the veggies.  I am so happy we have zucchini still growing so I can make this again soon.