Saturday, July 5, 2014

Zucchini and Tomato Casserole

Yes, before we know it gardens will be overflowing with zucchini and tomatoes so here’s an easy and tasty recipe with loads of items that you will be able to pull right out of your garden.

Here’s what you need

2 large onions sliced
2 large garlic cloves minced
1 medium eggplant cut into ¼ inch cubes
4 medium zucchini sliced thickly
2 large green peppers cut into chunks
4 tomatoes cut into pieces
Sea Salt
Olive oil

What to do

Layer the first six ingredients in a large casserole dish. In between each layer, add a little bit of olive oil, oregano, and sea salt, and parsley. Bake for 2 to 2 ½ hours at 350.

There are a couple of great things about this. One it’s so heart healthy it’s unbelievable, and two you can serve it hot, cold, or reheated. It tastes great all ways. And it’s perfect for any large family gathering.

Other recipes you might like
Pass the Peas Please
Artichoke Salad
Avocado Stuffed Tomatoes

Music to blog by Come With Me Now by KONGOS


  1. That looks delicious! I love me some tomatoes, especially during the summer time. Happy Saturday!

  2. This looks so good! I'm always looking for new zucchini recipes because we get so much from the garden. Thanks for sharing!

  3. oh my sounds like a garden fest to me. Yummy
    come see us at

  4. Your Zucchini and Tomato Casserole looks and sounds really wholesome and delicious. Thank you for sharing it at the Hearth and Soul hop. It's perfect for this time of year!

  5. Perfect for summer! Pinned. We love having you be a part of our party. I hope to see you tonight at 7 pm.
    Happy Monday! Lou Lou Girls