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Tomato, Zucchini, Casserole

Custom Keto Diet

No cheese, no cream, no beef, no egg in this casserole, but it is bursting with summer flavors. This is an addictive zucchini casserole even for vegetable haters…

Field Dogs 300 x 600


  • 3 large zucchinis, thinly sliced
  • 3 large tomatoes, pureed (makes 2 cups)
  • 6 cloves garlic, mashed
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • 1 lemon, squeezed
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon Mexican chile

Preparation Method

  1. Preheat oven to 350F (180C).
  2. Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.
  3. Put zucchini slices in a large bowl and pour the pureed tomato mixture over them.
  4. Stir well using your hand so that each zucchini slice is coated with the red sauce.
  5. Transfer them to a large baking dish so that the layer is not very thick. Bake for about 45 minutes.
  6. Serve hot or cold, optionally with yogurt.

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