Cheesy Zucchini Casserole

I haven't seen this in here, so I'm posting it for safekeeping. It's from the Rancho Temecula Area Women's Club Cookbook. Submitted by Rosella Topf.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 18  saltine crackers, coarsely crushed
• 6  medium zucchini, thinly sliced
• 2  large tomatoes, thinly sliced
• 2  cups  shredded cheddar cheese
• 3  slices crisp bacon, crumbled
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon  garlic salt
• 1  dash pepper

Directions

1. Spread crackers on bottom of buttered and 1 and 1/2 quart casserole.
2. Top with layer each of zucchini and tomatoes.
3. Sprinkle with seasonings.
4. Top with onion slices.
5. Cover.
6. Bake in 350 oven for 1 hour and ten minutes.
7. Remove cover, sprinkle with cheese and bacon.
8. Bake uncovered 5 minutes longer or until cheese is bubbly.
9. (Cheese may be added at beginning if desired).