Zucchini Tomato Casserole
Zucchini and tomatoes combined with gluten free bread and cheese makes for an easy comforting dinner anytime of the year
Servings: 4 -6 servings
Ingredients
- ½ stick of butter melted
- 4-5 slices gluten free bread*
- 1 large zucchini peeled and chopped
- 1 red onion chopped
- 1 medium tomato chopped
- 3 cloves garlic chopped
- 1 egg beaten
- 4 ounces shredded Monterey jack cheese
- ½ tsp. garlic powder
- salt & pepper to taste
- 3 slices Swiss cheese thinly sliced
- ¼ tsp. dried parsley
Instructions
- Preheat oven to 350 degrees
- You can melt butter in the oven as it is preheating. Break bread into bite size chunks and then pour melted butter over the bread. Add remaining ingredients other than Swiss cheese and parsley which are reserved for topping.
- Combine well and pour into 13x9 casserole dish.
- Top with Swiss cheese and dried parsley and bake covered about 45 minutes then remove cover and bake an additional 15 minutes
Notes
*Or if you are not following a gluten free diet you can use any of your favorite week old bread.
You can also top with additional tomato slices and parsley when done.