Tomato Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry. Ingredients:
1 1/2 cups grated cheddar cheese |
1/3 cup grated parmesan cheese |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
2 cloves garlic, minced |
salt and pepper to taste |
2 medium zucchinis, thinly sliced |
5 plum tomatoes, thinly sliced |
1/4 cup butter |
2 tablespoons finely chopped onion |
3/4 cup fine bread crumbs |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
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