Marjorie Boyd'S Baked Zucchini And Tomatoes
A comforting baked zucchini and tomato casserole with crispy bread crumbs and melted cheese, perfect for family dinners or casual gatherings with fresh, savory flavors.
Ingredients
Instructions
- Brown the chopped onion in salad oil; add the canned tomatoes.
- Place half the sliced zucchini in a buttered 2-quart baking dish.
- Add half the tomato mixture over the zucchini.
- Sprinkle half the bread crumbs on top.
- Repeat the layers with remaining zucchini, tomato mixture, and bread crumbs.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider sautéing garlic with the onion or incorporating herbs like basil or oregano into the layers. If you're short on bread crumbs, crushed crackers or even rolled oats can work as substitutes. To reduce moisture, you might also pre-sauté the zucchini briefly before layering, which helps prevent a soggy dish.
Serving Suggestions
This baked zucchini and tomatoes dish pairs beautifully with grilled chicken or fish for a complete meal. Consider serving it alongside a fresh green salad or crusty bread to soak up the delicious juices. For a heartier option, serve it as a side to Paul'S Bread And Butter Pickles for a tangy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20 minutes. For quicker reheating, microwave in short intervals, covered, to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Marjorie Boyd'S Baked Zucchini And Tomatoes contains roughly 1010 calories, with 33g protein, 176g carbohydrates, and 19g fat. It is an excellent source of protein (66% of the Daily Value), iron (65% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1789mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You'll need about 2-3 pounds of ripe tomatoes. Blanch them to remove the skins, then chop and cook them down to create a sauce-like consistency before layering with the zucchini.
Is this dish suitable for vegan diets?
Absolutely! This recipe is naturally vegan as it contains no animal products. You can enhance its flavor by adding nutritional yeast to the bread crumbs for a cheesy taste without dairy.
What can I do with leftover zucchini?
Leftover zucchini can be used in various dishes! Consider making a stir-fry, adding it to soups, or incorporating it into a vegetable medley. You could also blend it into smoothies for added nutrition or bake it into muffins for a sweet treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).