gıve recıpe
No cheese, no cream, no beef, no eggs in this casserole, but it is bursting wıth flavors.
This zucchini casserole recipe is a great summer dish. Perfect way to use up the zucchini you have too! Enjoy it as a light lunch/dinner or a side dish.
Let’s get started!
- zucchini - tomatoes - garlic - parsley - green onions - lemon - vinegar - olive oil - salt & pepper - chili powder
Make the tomato mixture
1
Combine the pureed tomatoes, garlic, parsley, spices, green onions, olive oil, vinegar, and lemon juice.
Prepare the zucchini
2
Thinly slice the zucchini. Make them as thin as possible. No need to peel them.
Assemble
3
Combine the zucchini slices with the pureed tomato mixture. Each slice should be well coated in the red sauce.
Transfer into a baking dish
4
Grease a baking dish with a little oil or using a cooking spray. Transfer the slices to your prepared baking dish.
Bake
5
Bake the dish for roughly 45 minutes or until the top gets a nice golden brown color.
Check out our blog post to learn more about the ingredients, instructions and helpful tips.