Tomato Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.Alison Relkov, Cochrane, Alberta Ingredients:
1 cup (4 ounces) shredded cheddar cheese |
1/3 cup shredded mozzarella cheese |
1 teaspoon minced fresh basil or 1/2 teaspoon dried basil |
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
5 small zucchini, thinly sliced |
1/4 cup butter, divided |
2 medium tomatoes, thinly sliced |
2 tablespoons finely chopped onion |
1/2 cup dry bread crumbs |
Directions:
1. In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.
2. In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender. Yield: 6 servings.
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