Tomato/Zucchini Casserole
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 3 medium zucchini, sliced thinly
- 2 large tomatoes, sliced thinly
- 1⁄4 cup butter
- 1 cup cheddar cheese, grated
- 1⁄3 cup parmesan cheese, grated
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 2 garlic cloves, minced fine
- 2 tablespoons onions, minced fine
- 1⁄2 cup breadcrumbs
Directions
- Preheat over to 375°F/190°C.
- Combine cheeses, herbs, garlic, (optional salt), black pepper.
- Thinly slice zucchini and tomatoes.
- Butter an 8 inch, square pan.
- Arrange 1/2 the zucchini slices in the pan.
- Sprinkle with 1/4 of the cheese/seasonings mixture.
- Add 1/2 the tomato slices
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Add and arrange remainder of the zucchini slices
- Sprinkle again with 1/4 of the cheese/seasonings mixture.
- Top with remaining tomato slices.
- Sprinkle with remaining 1/4 cheese/seasonings mixture.
- In a small skillet melt butter and saute onion until soft.
- Add bread crumbs and stir until the butter is absorbed.
- Spread evenly over casserole.
- Cover loosely and bake in preheated oven for 30 minutes.
- Remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.
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