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Zucchini-tomato casserole

Here’s a great vegetarian meal that uses in-season vegetables:

From a Landisdale farm CSA member


Zucchini-tomato casserole


4-5 zucchinis, sliced

3 tomatoes, sliced

1 small onion thinly sliced

salt and pepper

5-8 oz of cream cheese (I think 5 oz is plenty, but use the full 8 oz package if you want it really cheesy)

6-8 oz of shredded or thinly sliced cheddar cheese (cheese from grass-fed cows is best)


In a 9 x 12 inch casserole dish, place the vegetables in layers. First, a layer of zucchini (overlapping a little—use half the zucchini), then add the onions, then a layer of tomatoes. Then add salt and pepper and little pieces of cream cheese on top of the tomatoes. Then add a final layer of zucchini and cover it with cheddar cheese. Bake at 350 for about an hour or until the vegetables are cooked and the cheese on top is beginning to brown. Serve on top of rice. The casserole may seem a little watery, but just spoon out those juices on top of the rice. Makes a delicious meal! Goes well with a nice green salad.


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