Tomato Zucchini Bake

I've been making a version of this dish for years, but recently added a few different ingredients for added flavour. This could be a nice vegetarian dish with extra cheese on top, but I serve it as a side dish.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  cup  sliced mushrooms
• 1⁄2 cup  chopped onion
• 1 -2  clove  crushed garlic
• 1  tablespoon dried basil (or substitute fresh)
• 1 (28 ounce) can diced tomatoes
•  fresh ground pepper
• 1  dash Tabasco sauce
• 1  medium zucchini, sliced
• 5  stoned  wheat thins crackers, broken into pieces,but not crushed (or substitute any milk flavoured crackers. You need about 3/4 c of cracker pieces)
• 1⁄2 cup  grated cheddar cheese

Directions

1. Heat oil in a skillet.
2. Saute the onions, mushrooms, and garlic until cooked, but not browned.
3. Add the basil and cook another minute or so.
4. Mix the onion mixture with the tomatoes, the cracker pieces, the pepper, and the tabasco sauce.
5. Layer the tomato mixture with the zucchini, beginning and ending with the tomato.
6. Top with cheese.
7. Bake at 325 degrees for 30 to 40 minutes or until bubbly and the zucchini is tender.