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Zucchini and Basil Tian (Casserole)

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This recipe originally appeared in That Good Old 9×13 Pan. Only Better.

Zucchini and Basil Tian (Casserole)

Sarah Nussbaum
Category

Side Dish

One of our favorite late summer dishes when you need to use up a lot of zucchini!
Zucchini and Basil Tian (Casserole)

Ingredients

  • 2 tablespoons olive oil
  • 1–1/2 lb zucchini, sliced lengthwise, like lasagna noodles
  • 3 large Roma tomatoes, sliced lengthwise
  • 2 large onions, thinly sliced
  • 5 garlic cloves, minced
  • 3/4 cup chopped fresh basil
  • Salt / pepper to taste
  • 1/2 cup grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a 9×13 inch pan pan. Layer in one half of the vegetables and basil.
  3. Season with salt and pepper.
  4. Add second half of vegetables and basil, and season with salt and pepper.
  5. Drizzle olive oil over the top.
  6. Cover tightly and bake 60 minutes at 375 degrees.
  7. Uncover, sprinkle with Parmesan cheese and bake for 10 minutes.
  8. Let stand 20 minutes before serving.
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Sarah Nussbaum

Sarah Nussbaum

Sarah Nussbaum is an Ohio-based writer, wife, mom of four children, and aspiring homesteader. She enjoys singing, baking, gardening, home preserving and projects around her family’s 180-year-old farmhouse.

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