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Ingredients
Scale
- 8 ounces whipped cream cheese
- 2 tablespoons milk
- 1 teaspoon dried basil
- ⅛ teaspoon ground nutmeg
- 2 large zucchinis, sliced (approximately 6 to 7 cups)
- Salt and freshly ground black pepper, to taste
- 2 large heirloom tomatoes, sliced
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon chopped fresh basil, divided
- 1 cup Italian Blend shredded cheese
- 2 tablespoons butter, cut into 1/4-inch slices
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F and grease a 9-inch baking dish with butter.
- In a bowl, mix whipped cream cheese, milk, dried basil, and nutmeg until smooth.
- Layer half of the zucchini slices in the baking dish, seasoning with salt and pepper.
- Add a layer of sliced tomatoes, garlic, and half of the fresh basil.
- Spread half of the cream cheese mixture over the tomatoes, followed by half of the shredded cheese.
- Repeat the layering process with the remaining zucchini, tomatoes, garlic, and basil.
- Spread the remaining cream cheese mixture and top with the remaining shredded cheese and slices of butter.
- Bake for 22 to 25 minutes until bubbly and golden brown. Allow to rest for 10 minutes before serving.
Notes
Slice vegetables evenly for consistent cooking.
Use fresh local produce for the best flavor.
Adjust seasoning based on the freshness of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 45