Zucchini Casserole

This casserole is so tasty!! The original recipe is out of the cookbook by La Leche League called Whole Foods For The Whole Family. I've adapted it to my liking.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  cups zucchini, thinly sliced
• 2⁄3 cup onion, thinly sliced
• 2  cups tomatoes, sliced thin
• 1⁄2 cup green pepper, chopped
• 1  cup tomato sauce
• 1 1⁄2 cups cheddar cheese, grated

• Ricotta mixture

• 1  cup ricotta cheese
• 2  teaspoons oregano
• 1  teaspoon dried chives
• 1  teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1  dash pepper

• Toppings

• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup  breadcrumbs

Directions

1. Grease a 3 quart casserole dish.
2. Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. Set aside.
3. In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture.
4. Repeat layers.
5. Top with crumbs and parmesan cheese.
6. Bake, covered, at 350 for 25 minutes. Uncover and bake 10 minutes longer.