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Cheesy Zucchini Tomato Bake with Provolone

A warm and comforting casserole featuring layers of zucchini, tomatoes, and melted provolone cheese with a hint of Sriracha.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 115
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g Part of a large zucchini, thinly sliced Use firm, smooth zucchini.
  • 1 to 2 pieces large beefsteak tomatoes Any large tomato works.
  • 6 slices provolone cheese About 1 oz each.
  • Kosher salt Use lightly.
  • Sriracha To taste, for a hint of heat.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and coat a casserole dish with nonstick cooking spray.
Layering
  1. Lay down a layer of zucchini slices, followed by a layer of tomato slices sprinkled lightly with kosher salt.
  2. Place two slices of provolone on top and drizzle with Sriracha.
  3. Repeat layering zucchini, tomato, salt, cheese, and Sriracha, finishing with a layer of zucchini, tomato, and cheese.
Baking
  1. Bake the dish uncovered for 25 minutes, then carefully remove excess liquid with a baster or spoon.
  2. Return the casserole to the oven for another 10 to 15 minutes until the cheese is golden.
  3. Let the bake cool for at least 5 minutes before cutting into 6 pieces.

Notes

For best results, choose firm zucchini and slice evenly. Avoid skipping the liquid removal step to prevent a soggy dish. Adjust seasoning to taste; the dish can be served alongside roasted meats or pasta.