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

• - Schwartz Oregano
• - Nearly Naked Veg Basil 100g
• - Tata Salt
• 227G Paxo Golden Breadcrumbs
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 600G Lurpak Slightly Salted Spreadable Butter
• 125G Daylesford Organic Brandy Butter

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.