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TOMATO ZUCCHINI BAKE

COOK MODE
Course: Side Dishes
1st Gen Author: Other

Ingredients

  • 1 1/2 C grated mozerella cheese
  • 1/3 C grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 2 medium zucchinis thinly sliced
  • 5 plum tomatoes thinly sliced
  • 1/4 C butter
  • 2 Tbsp finely chopped onion
  • 3/4 C fine bread crumbs

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • 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.
  • 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.
  • 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.

Notes

From my friend, Jaimee, in Arizona.