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 5 Points per serving makes this a nice, filling side dish that won’t break the bank. Enjoy!
- 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
- Preheat oven to 375 degrees.
- In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
- Spray an 11 X 13 casserole pan with non-fat cooking spray.
- 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.
- Cover loosely with foil and bake in oven for about 25 minutes.
- 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.
- Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.
Entire recipe makes 4 servings
Serving size is 1/4th of casserole
Each serving = 5 Points*
*based only on ingredients with an SP Freestyle value