Zucchini Tomato Baked Casserole with Parmesan cheese
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Flavorful easy side dish for weeknights
Welcome to a taste of the Mediterranean with a dish that celebrates simple, fresh ingredients: Zucchini and Tomatoes Topped with Parmesan Cheese. This recipe brings together the vibrant flavors of summer produce, enhanced with a sprinkle of oregano—a timeless herb with a rich culinary history. Oregano has been cherished for centuries, from ancient Greek and Roman kitchens to modern dishes around the world, known for its earthy and slightly peppery notes that perfectly complement vegetables.
In this dish, slices of floured and sauteed zucchini and juicy tomato slices are baked together, melding together under a golden layer of parmesan cheese. The subtle addition of oregano ties the flavors together, evoking the warmth of Mediterranean cooking. Whether you're looking for a light side dish or a delightful addition to your dinner table, this recipe captures the essence of wholesome, timeless flavors.
If you love simple clean flavors of zucchini and tomatoes this baked casserole may be your new favorite side dish!
Oregano takes center stage in this recipe
Oregano has been a valued culinary herb for thousands of years, originating in the Mediterranean region. Its name is derived from the Greek words "oros" (meaning mountain) and "ganos" (meaning joy), which together translate to "joy of the mountains." This name reflects the herb's abundant growth on hillsides throughout Greece and Italy. The ancient Greeks and Romans were among the first to use oregano, appreciating not only its robust and slightly bitter flavor but also its medicinal properties. Oregano was believed to aid digestion and possess antibacterial qualities, leading to its inclusion in various remedies.
Have you ever heard of oil of oregano for ailments?
Zucchini Tomato Baked Casserole with Parmesan cheese
Equipment
- 1 sautee pan
- 1 baking dish
Ingredients
- 2 med-lg zucchini, fresh sliced 1/2" thick or use amount for the size you need
- 2 medium ripe tomatoes, sliced 1/3" thick
- 1/4 cup all purpose flour
- 1.5 tsp salt
- 1.5 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 c olive oil
- 1 c sour cream
- 1/2 c grated parmesan cheese
- 1/2 c buttered panko, optional for crunch
Combine flour with 1/2 tsp each oregano and salt, add some pepper to taste.
In skillet over medium heat, add oil and once hot, quickly dip the slices of zucchini in the flour and cook for 2-3 minutes on each side, removing onto paper toweling to drain.
While zucchini cooks, preheat oven to 350 and get your casserole or baking dish set up. Combine sour cream with remaining oregano, salt and any leftover flour, this will help to thick the water that is released from the vegetables as they back
Layer the bottom with all the sauteed zucchini slices then top with a single layer of sliced tomatoes. Spread sour cream mixture over top then sprinkle evenly with parmesan cheese. If you prefer a crunchier topping, sprinkle over buttered panko crumbs over during last 15 minutes of baking.
Bake uncovered 30-40 minutes on center rack. Serve warm.
