Summer dish with zucchini, tomato, and Romano cheese that is flavorful and light. You can play around with this recipe a lot depending on your preferences and dietary requirements. One of my favorite methods is to top the zucchini with cheese before including the tomatoes.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 zucchini, cubed
- 3 tablespoons chopped fresh dill weed
- ground black pepper to taste
- 1 tablespoon margarine, melted
- 2 large tomatoes, sliced
- 1 tablespoon chopped fresh basil leaves
- ¾ cup grated Romano cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
- Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
- Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 162 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad. I didn’t have Romano cheese so i used grated Monterey Jack and a little grated Parmesan instead. I also used fresh Baby Dill instead. Would be good with Texas Toast on the side,
I have to tell you that I find it real frustrating when you read reviews and people have made sooo many changes to the original recipe!!! I made this weekend making it exactly as it is it written but made the one small decision to use olive oil rather than margarine. The flavours were fantastic! It was not watery at all and the cheese and dill….WOW! I think I will play with it a bit more in the future now knowing how great it is….and by that I just simply mean more cheese because I LOVE CHEESE……other than that…I wouldn’t change a thing! It was great and we will definitely make this again!!! THANK YOU!
Very good! Added yellow peppers and sautéed zucchini and peppers first with garlic and dry spices.
Our favorite summertime tomato and zucchini recipe. Easy to prepare, and tastes great reheated even 2 days later.
Unexpectedly fabulous!! Used about 1/2 tablespoon dried dill instead of fresh, and grated Parmesan instead of Romano. No salt needed because the cheese is salty enough. Wonderful!!!
This was very good with the lemon pepper baked lake perch we had for supper. I made a couple adjustments only because I leftovers in the refrigerator. Instead of fresh tomatoes I used the leftover stewed tomatoes and had a bag of frozen yellow and green zucchini squash in the freezer. I topped it with parmesan cheese before I baked it and it was delicious! We’ll have this again.
very disappointing. mushy & flavorless.
Really enjoyed this easy recipe….tasty. It’s a keeper!
Great, simple recipe. Next time I’m adding more dill!
I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute them with pam spray and add italian seasoning on each side. Then I put them on the bottom of a casserole dish, slice tomatoes from my garden on top and add more italian seasoning. I use parmesan cheese on top. I now make it all the time.
I didn’t have dill weed, so I used dried basil, subbed olive oil for margarine and used mozzarella and parmesan cheeses. I also sautéed the zucchini before I placed it in the oven. I wish the zucchini would have been crisper(maybe next time I’ll try roasting it? I think steaming would turn out the same way), but I still liked it. Per another review, I put Italian bread crumbs under the cheese. It had enough flavor (I also added red pepper flakes and oregano), and, most importantly, it was filling. I served it with a piece of sourdough bread. I would make this again with a few alterations.
Thanks for another great zucchini and tomato recipe – I used a mix of green zucchini and yellow crookneck squash. I was skeptical about the dill and basil together – but I am so glad I didn’t leave the dill out. This will be a sumemr favorute when my garden is producing!
Fantastic! The only thing I added was some Mozzarella lightly sprinkled on top. Will make this recipe over and over!
I thought this dish was great!!! It is a very light dish and perfect for a light lunch. Also it is great for a family that has children that has diabetes like ours does. It did need a little spices so I put in garlic and salt and next time I will definitley add in mozza cheese before cooking. Thank you so much for this recipe!!!!
I really liked the base ingredients, but I’m not fond of steamed zucchini. Instead of steaming, I sauteed them with yellow pepper and onions in the margarine and dill and once they were tender, I put the mix in a pie plate (I only did a half recipe) and then put the tomatoes on and the cheese, which I used mozerella instead too. It turned out fabulous so I wanted to share!!
This is scrumptious! I like dill but was reluctant about putting it in this dish…but I tried it and it was delicious! I used 1 large zucchini and one summer squash, steamed them and then put them in a glass pie plate. I then melted 1 TBs of butter and added one TBS of dried dill and fresh cracked pepper. I tossed the zucchini in it and put the tomatoes on top of with parmesan and fresh basil. It was a nice herby mellow flavor. Not overpowering at all. Very nice presentation as well.
I loved this recipe! I loved the different seasons in it. The dill played wonderfully with the basil. I used cheddar cheese, because that’s all I had but the next time I make it I will follow the recipe… I also like the idea of adding Parmesan
Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4), left out the dill, used dried basil because I didn’t have any fresh on hand, and used Parmesan cheese instead of Romano. I don’t think I’d ever add dill, but I would try other combos. This veggie dish was so good that I served in its juices with a good bread, and that alone made a perfect summer meal.
I absolutely loved this! Flavors are wonderful together.
I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water, and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes, uncovered… than I baked for additional 5 minutes, covered… it didnt come out to watery like other reviews. Will definitely make again next week!
YUM!!! what a great way to use fresh tomatoes from my garden. I added a small amount of gorgonzola cheese (1/4 cup) and it added depth to this dish. Great recipe.