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Ingredients
Scale
- 3 Tbsp olive oil
- 4 medium zucchini, sliced thin
- 3 medium tomatoes, sliced
- 1 Tbsp garlic, minced
- ½ cup walnuts, chopped
- ½ tsp dried Italian seasoning
- ½ tsp salt
- Pinch black pepper
- 1 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- Layer half the zucchini, then half the tomatoes, and sprinkle with minced garlic.
- Mix walnuts, Italian seasoning, salt, and black pepper, and layer half over the vegetables.
- Repeat layering with remaining zucchini, tomatoes, garlic, and walnut mixture.
- Top with grated Parmesan cheese and drizzle with remaining olive oil.
- Bake for 35-40 minutes until cheese is bubbly and zucchini is tender.
- Let it rest for 10 minutes before serving.
Notes
Choose fresh, firm zucchini and ripe tomatoes for the best flavor.
For added crunch, use Panko breadcrumbs mixed with the walnuts.
Cool before storing leftovers to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 230
- Sugar: 4
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 8
- Cholesterol: 10