Tomato and Zucchini Casserole with Onions

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 3 onions, halved and sliced 1/4 inch thick (about 3 cups)
• Salt-Free Seasoning
• 2 garlic cloves, minced
• 1 pound zucchini, sliced roughly 1/4 inch thick
• 1 pound yellow squash, sliced roughly 1/4 inch thick
• 1 pound plum tomatoes, sliced roughly 1/4 inch thick
• 1 teaspoon minced fresh thyme
• 2 ounces Swiss cheese, shredded (1/2 cup)

Instructions:

1. Brush 13 by 9-inch baking dish with 1 tablespoon olive oil and set oven to 375 degrees.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook until softened and lightly browned, 12 to 15 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Spread onion mixture on bottom of prepared dish.
3. Alternate laying zucchini, yellow squash, and tomatoes into single layer of 4 tightly fit rows on top of onions. Sprinkle with thyme, drizzle with the remaining 1 tablespoon oil, and season with salt and pepper. Cover dish with aluminum foil and bake until vegetables are tender, about 30 minutes.
4. Remove foil, sprinkle Swiss cheese over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. Let rest for 10 minutes before serving.

Nutrition

• Servings per Recipe: 4
• Serving Size: 1
• Calories: 265; Total Fat: 22g; Saturated Fat: 6g; Trans Fat: 0g; Sodium: 150mg; Total Carbohydrate: 19g; Dietary Fiber: 5g; Sugars: 8g; Protein: 8g