What a delicious and flavorful recipe! It’s a great way to use up excess tomatoes and zucchini from your garden, too. The flavors of lemon, olive oil, Italian seasoning, and red pepper flakes give this wonderful dish a succulent, mouthwatering taste that is simply amazing. We love this quick and easy-to-assemble side dish and believe you will love it too.
I got this recipe years ago from the Taste of Home Annual Recipes 1994 edition. We had a garden when we lived in Massachusetts and this was a great recipe to use up both zucchini and tomatoes. The recipe calls for butter to be dotted over the top. I prefer using olive oil for the taste. This recipe is vegan, gluten and dairy free, healthy and has low calories.
This casserole dish was filled to the brim when I put it in the oven to bake, so you can see it cooks down somewhat.
Here’s a close up view just out of the oven.
Here’s a bowl of this delicious side dish.
Here’s what I did.
Spray a 3 qt. casserole dish with cooking spray. Olive oil is nice.
Slice up 4 cups of zucchini. I sliced up 4 medium to large zucchinis which was more than 4 cups.
Place zucchini in the bottom of sprayed casserole dish.
Slice up one medium onion and separate into rings.
Place onion rings on top of zucchini in casserole.
Slice up 6 Roma tomatoes and layer over top of onion in dish.
Quarter a lemon.
Drizzle the juice of each quarter thoroughly over the top of the tomatoes.
Get all of the juice out. You may have to use your fingers on the sections to remove all the juice. (Remove any large seeds so they don’t end up in your casserole!)
Sprinkle Italian seasoning over top of tomatoes.
Add crushed red pepper flakes.
Drizzle with olive oil.
Here the olive oil has been drizzled over top.
Cover and bake dish for 1 hour at 350.
This is what the dish looks after it comes out of the oven.
Here’s a look at the dish in a serving bowl.
Here’s another look.
We served the Italian Zucchini with Chicken Fricassee with Chive Dumplings.
Here’s the recipe.
(Recipe adapted from Taste of Home annual recipes 1994)
4 cups sliced zucchini, washed but not peeled (i used 4 medium to large zucchini–probably 5+ cups)
1 medium onion, sliced into rings
4-6 Roma tomatoes, washed and sliced (I used 6)
1 lemon, quartered (or about 4-5 tbsp. lemon juice)
1 ½ tsp. Italian seasoning
¼ tsp. red pepper flakes
3 tbsp. butter or margarine (I use olive oil)
In a greased 2 ½ qt. casserole dish, layer zucchini, then onions, then tomatoes. Sprinkle lemon juice over all. Sprinkle with Italian seasoning, then red pepper flakes. Dot the top with butter. Cover and bake at 350° for 1 hour or until vegetables are tender. Stir to mix ingredients before serving. Yield: about 6-8 servings.
We had pretty well finished it out by now.
This is so good!
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