Tomato Zucchini Casserole Au Gratin Served With Baked Rosemary Salmon


Oh my goodness, I can’t get over the weather? I know, I know, I’ve talked about the weather for the last…10 posts? Oops. But as I write this it’s 23 celsius (73F) in Ottawa….in March! That’s wild. Yesterday, we were over at Nana’s and while she and Aiden went on a walk around the neighbourhood, I started preparing lunch.  I made an easy tomato zucchini casserole au gratin, which takes a good hour of baking, and popped it in the oven so it could do just that and be ready by the time they got back. In the meantime, I soaked up a few rays on the patio, sipping a glass of apple ginger iced tea and taking it easy for a minute.  When the two came home, we added the salmon to the oven for the last fifteen minutes of baking time for the casserole and all was ready in no time at all.  What I love about this meal is that it’s light on the stomach, yet equally satisfying.  Bon apetit! 

I hope you are having a lovely day and enjoying the magnificent Spring weather…
p.s Don’t forget to enter my JOE FRESH giveaway!

Tomato Zucchini Casserole Au Gratin

Serves 4
4-5 medium sized zucchinis
5 large roma tomatoes
1/2 cup grated parmesan 
2 Tablepoons of olive oil
1 Tablespoon herbes de provence 
salt & pepper
  1. Preheat oven to 350F.
  2. Rub 1 Tablespoon olive oil on bottom of 8 inch square glass dish (like this one:Pyrex Bakeware 8-Inch Square Pan).
  3. Wash vegetables and slice them lengthwise thinly.
  4. Begin with a layer of zucchinis, then tomatoes, add 1/2 a Tablespoon of herbes de provence and sprinkle salt and pepper – continue layering until all vegetables are used up.
  5. Drizzled 1 Tablespoon olive oil on top layer, add remaining herbes de provence, sprinkle salt and pepper.
  6. Even top with grated parmesan cheese.
  7. Cover pan with foil, making a ‘roof’ shape, so that the foil does not press directly against the casserole (or the cheese, that would stick to it).
  8. Bake for 40 minutes at 350F.
  9. Uncover the casserole and bring temperature to 400F, bake for another 20 minutes.
  10. Let sit for 10 minutes before cutting into the casserole.  Serve and enjoy!
Baked Rosemary Salmon 
Serves 4
4 individual frozen fillets, thawed in refrigerator
2 Tablespoons olive oil
2 Tablespoons dried or fresh rosemary
salt & pepper
  1. Preheat oven to 400F.
  2. Lightly grease a baking dish.
  3. Place fillets in dish, drizzle with olive oil, season with rosemary, salt and pepper.
  4. Cover with foil.
  5. Bake for 15-18 minutes. 
  6. Remove and serve with slice of lemon if desired. Enjoy!

Emily Smith

Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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6 Comments on Tomato Zucchini Casserole Au Gratin Served With Baked Rosemary Salmon

  1. tinajo
    March 22, 2012 at 7:16 pm (3 years ago)

    I LOVE the warmth that´s coming – just wonderful! We don´t have quite as warm as you yet though, but maybe soon?! :-)

    This looks yummy as always! :-)

  2. briannelee
    March 22, 2012 at 8:08 pm (3 years ago)

    Definitely making this for dinner next week. Looks sooo good and I love that it is healthy.

  3. Saya
    March 22, 2012 at 9:17 pm (3 years ago)

    Oh wow that sounds so yummy and with simple ingredients! Love it… with the weekend approaching I am always up for trialling new recipes – Thanks! It’s Fall in Sydney… a beautiful morning with the sun shining through the clouds xo

  4. Nicole
    March 22, 2012 at 11:32 pm (3 years ago)

    It was almost a magical day for March. It felt like we were transported to a small town in Italy … sunshine, lazy walk with little A, great delicious simple food, and superb company!
    All around delizioso!

  5. Amee
    March 28, 2012 at 8:03 pm (3 years ago)

    Delish!! Awesome healthy recipe!! :)


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