Zucchinni Casserole

A good way to use up some of those Summer "zukes" that seem to multiply. This has assorted veggies and great fresh herb flavors. Great for potlucks...it's not the usual vegetable side dish. Cheese amounts may be adjusted for those watching fat intake. I have used grated provolone and also smoked gouda in place of mozzarella topping.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄2 cup green pepper, chopped
• 1 1⁄2 cups mushrooms, sliced
• 1⁄4 cup onion, chopped
• 2  tablespoons butter
• 3  medium zucchini, sliced
• 1  tablespoon basil, chopped
• 1  tablespoon parsley, chopped
• 1⁄2 cup  fresh breadcrumb
• 1⁄2 cup  grated  Italian cheese blend, such as Kraft brand
•  salt
•  pepper
• 2  medium tomatoes, sliced
• 8  ounces mozzarella cheese, grated

Directions

1. Saute peppers, mushrooms & onions in butter, adding fresh herbs to wilt. Place in bottom of 13x9 casserole dish. Toss squash with bread crumbs and parmesan/romano cheese blend,adding salt and pepper. Place squash mixture over veggies in dish.Bake at 375 for 20 minutes. Top with sliced tomatoes & return to oven for 10 minutes. Top with mozzarella and return to oven until cheese melts.