Zucchini Tomato Casserole

Updated: Nov 22, 2019


3 large zucchinis, (1pound) thinly sliced

3 large tomatoes, pureed (makes 2 cups)

6 cloves garlic, mashed

1/4 cup chopped parsley

1/2 cup chopped green onions

1 lemon, squeezed

1 tablespoon vinegar

3 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon chili powder, Mexican or another type


Preheat oven to 350F (180C).Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.

Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.

Serve hot or cold.

Recipe Adapted from giverecipe.com