Zucchini, Tomato, and Onion Casserole

Yield

8 servings

15

35

1: zucchini, thinly sliced

1 large: tomato, thinly sliced

1: onion, thinly sliced

1/2 cup: unsalted butter

1/4 cup: red wine vinegar

1 teaspoon: garlic salt

1 teaspoon: dried basil

1/2 teaspoon: dry mustard

2 cups: grated Parmesan cheese

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.

Bake in the preheated oven until thoroughly heated, about 30 minutes.

Calories: 205 kcal

Carbohydrates: 4.5 g

Cholesterol: 48 mg

Fat: 17.4 g

Fiber: 0.8 g

Protein: 8.6 g

Sodium: 538 mg