This low-carb zucchini and tomato casserole is my absolute favorite in summer! This oven-baked vegetable dish is quick and easy to prepare, and incredibly healthy too.
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Ingredients for 4 servings
See next page. Fresh Italian herbs add the finishing touch to this vegetable casserole with tomatoes. While basil always goes wonderfully with tomatoes and mozzarella, I also love the zucchini and tomato casserole with thyme.
Quick and easy zucchini and tomato casserole with mozzarella
Wash the zucchini and tomatoes. Slice them.
Slice the mozzarella and let it drain. If you’re using stick mozzarella, this isn’t necessary.
Alternate layers of zucchini, tomatoes, and mozzarella slices.
Mix the olive oil with the thyme leaves, salt, and pizza herbs. Grate in the garlic. Pour the mixture over the zucchini and tomato slices.
Bake the gratin for 25 minutes in an oven preheated to 200°C (400°F).
Serve the low-carb zucchini and tomato casserole with fresh basil. Serve with rice.
The thickness of your tomato and zucchini slices determines how crunchy the vegetables remain. If you prefer them firm to the bite, slice them a little thicker.
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