Tomato-Zucchini Scallop

Name: Tomato-Zucchini Scallop
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 small zucchini, sliced (about 1 lb); 2 small tomatoes, peeled and diced; 1 medium onion, thinly sliced; 1 cup crouton (or use seasoned if you like more flavor...I like garlic croutons); 3/4 teaspoon salt; 1 dash pepper; 1 medium tomatoes, cut into wedges; 1 cup sharp cheddar cheese, shredded (4 oz)

(4)

Recipe by breezermom

This is a great recipe for using up some fresh vegetables from your garden! I just love this with fresh home-grown tomatoes.

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READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

small zucchini, sliced (about 1 lb)
2

small tomatoes, peeled and diced
1

medium onion, thinly sliced
1

cup crouton (or use seasoned if you like more flavor...I like garlic croutons)
³⁄₄

teaspoon salt
1

dash pepper
1

medium tomatoes, cut into wedges
1

cup sharp cheddar cheese, shredded (4 oz)

DIRECTIONS

Place half of the zucchini slices in a 1 1/2 quart casserole. Top with half of the diced tomato, onion, croutons, salt and pepper.
Repeat the layers once; top with tomato wedges. Cover and bake at 350 degrees for 1 hour.
Remove the cover and sprinkle with the cheese. Bake an additional 5 minutes or until the cheese melts. Serve immediately.

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Tomato-Zucchini Scallop

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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