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.
Notes
Entire recipe makes 4 servingsServing size is 1/4th of casserole
Nutrition
Nutrition Facts
BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE
Amount per Serving
Calories
126
% Daily Value*
Fat
3.9
g
6
%
Saturated Fat
2.1
g
13
%
Cholesterol
10
mg
3
%
Sodium
171
mg
7
%
Potassium
883
mg
25
%
Carbohydrates
17.3
g
6
%
Fiber
5
g
21
%
Sugar
7.9
g
9
%
Protein
8.6
g
17
%
Calcium
170
mg
17
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.