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Tomato & Zucchini Bake

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I was flipping through a magazine and saw a recipe for something with tomato and zucchini. I took a spin off this recipe and made something of my own. This bake reminded me of open face sandwiches. When we were younger, my mom would make us open face sandwiches A LOT! They consisted of a piece of hearty toast baked with cheese, tomatoes, oregano, salt and pepper.  It was a nice crispy sandwich you would eat with a fork and knife and we loved it! Here is the recipe for Tomato & Zucchini Bake…


  • 1 medium size zucchini cut into rounds
  • 3 plum tomatoes cut into rounds
  • 1 bunch green onions, white and light green parts only
  • 1/2 cup millet, cooked
  • 2 cups collard greens
  • 3 garlic cloves, minced
  • 2 ounces cream cheese cut in cubes
  • 1/2 cup mozzarella cheese
  • sprinkle parmesan cheese


  1. Saute collard greens in garlic cloves and a few Tbsp water (enough to coat bottom). Allow greens to wilt.
  2. In casserole dish, layer 1/2 of wilted greens, cream cheese cubes, green onions, cooked millet and remaining greens.

3. Sprinkle with mozzarella cheese, top with layers of tomato and zucchini.

4. Sprinkle with parmesan cheese and bake at 350F for 35 to 40 minutes covered until last 5 minutes.

5.Turn up to broil, uncover, and for last 5 minutes allow cheese to brown.





About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. Great low carb savory dish!

  2. I love a good vegetable recipe. I seem to do the same things over and over. This dish looks delicious!


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