Tomato Zucchini Casserole

This is my all time favorite summer produce casserole (not that I am particularly well versed in summer produce recipes). It is amazing to think that I used to hate tomatoes…. As a kid, I would be so mad when my mom made BLTs (I would get over it when I realized I was allowed to eat toast and bacon for supper). Luckily, I’ve since been convinced of the deliciousness of these glorious garden gems!

  • Sprinkle 1/2 cup of dry rice into a greased two-quart casserole dish.tomato zucchini casserole
  • On top of the rice, layer…
    • Sliced zucchini
    • Sliced tomatoes
    • Oregano/salt/pepper
    • Bacon crumbles
    • Cheddar cheese
  • Repeat process to fill casserole dish. (You can typically plan on using three small zucchinis, 6 slices of cooked bacon, and 5-6 medium tomatoes, and 8 ounces cheddar cheese.)
  • Pour 1/4 cup of water over casserole, unless your tomatoes are SUPER juicy. You need to ensure there is enough liquid to cook the rice.
  • Cover in foil and bake at 375* for one hour.

I have to get credit to my friend Sarah for this recipe. She shared it with me the first year I gardened and walked away with exorbitant numbers of tomatoes and zucchinis. Don’t even get me started on how depressed I am that tonight’s dish was made with store-bought zucchinis since my plant died this year!


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