Baked Zucchini and Tomato Casserole Recipe – 3 Points +

Baked Zucchini and Tomato Casserole

I’m doing my best to savor these last few days of summer foods before I start going crazy with my new Weight Watchers fall Recipes. So, with some fresh summer zucchini and heirloom tomatoes on hand, I created this simple vegetable recipe that was delicious and light. My Baked Zucchini and Tomato Casserole Recipe is the perfect, low calorie side dish to go with a chicken or fish entree. The simplicity of the recipe highlights the natural flavor the vegetables. And it’s a great way to use some those extra zucchini and tomatoes that you may have on hand. I used some beautiful heirloom tomatoes in my casserole, but just about any other tomatoes would work just as well. Just 3 Points + per serving makes this a nice, filling side dish that won’t break the bank. Enjoy!

Baked Zucchini and Tomato Casserole

A great, low calorie casserole recipe for summer, this dish is delicious. Flavorful, yet light, it’s a simple vegetable recipe that highlights the wonderful, natural flavor of zucchini and tomatoes.

Ingredients

  • 2 large zucchini, thinly sliced lengthwise
  • 4 large heirloom tomatoes, sliced thinly
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
  3. Spray an 11 X 13 casserole pan with non-fat cooking spray.
  4. Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
  5. Cover loosely with foil and bake in oven for about 25 minutes.
  6. Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
  7. Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
  8. When done cooking, remove from oven and let stand 10 minutes. Cut into 6 equally sized pieces and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1/6th of casserole
Each serving = 3 Points +

PER SERVING: 112 calories; 2.5g fat; 16g carbohydrates; 10g protein; 2g fiber

Comments

  1. Loved this dish!!! We also altered it to add 1 lb. extra lean hamburger and 1/2 lg. onion sauteed in between the 2 veggie layers. Everyone loved this dish as a main entree with a small caeser salad & lite dressing. NOM NOM!

  2. I really enjoyed this dish. It is substantial enough for a main meal but makes a nice side dish too. It is very visually appealing to the guests. The flavors are great. Nice texture.

  3. This was so delicious! Even my picky 18-month old loved it. A few alterations I made: I only used 1/2 cup of regular bread crumbs. And I added 3/4 cup of part-skim mozzarella cheese. I will definitely be making this again. Thanks for the recipe!

  4. deborahpucci says:

    It looks delicious!

  5. Elizabeth @ Food Ramblings says:

    looks great!!!

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