Herbed Tomato-Zucchini Bake Recipe

About this recipe

A hearty vegetarian casserole featuring zucchini, tomatoes, and onions, baked with a flavorful herb and breadcrumb topping. Perfect for a satisfying dinner solution.

Ingredients

• 13 g Catch Basil Flakes - 100% Freeze Dried Herbs
• 250 g Zucchini Green
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Sambar Onion Peeled
• 100 g Mother Dairy Salted Butter
• 75 Nos Oregano Sachet
• 50 g The Select Aisle Bread Crumbs
• 125 g Mooz Butter Garlic & Herbes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 g Tomato - Hybrid
• 100 g Pasteurised Butter
• 1 kg Onion (Pyaz)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Scrub 2 zucchinis and slice them into 1/4-inch thick rounds.
3. 3. Peel and quarter 4 tomatoes.
4. 4. Peel and thinly slice 1 onion.
5. 5. Heat 6 tablespoons of butter in a large skillet over medium heat. Add the zucchini and onion, sautéing until softened, about 5 minutes.
6. 6. Add the tomatoes to the skillet and cook for an additional 2 minutes, stirring gently.
7. 7. Stir in 1/4 teaspoon oregano, 1/4 teaspoon basil, and 1/2 teaspoon salt, ensuring the vegetables are evenly coated.
8. 8. Transfer the sautéed vegetables into a buttered casserole dish. Sprinkle 1/2 cup of bread crumbs evenly over the top and dot with 2 tablespoons of butter.
9. 9. Bake the casserole in the preheated oven for about 1 hour, or until the top is golden and the vegetables are tender.
10. 10. Remove from the oven and let cool slightly before serving. Enjoy warm as a satisfying vegetarian dinner.