tomato zucchini casserole

prep time:  20 minutes
cook time:  55 minutes
servings:  4

1 1/2 cups grated cheddar cheese
1/3 cup grate parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoons dried basil
2 cloves garlic - minced
2 medium zucchinis - thinly sliced
5 plum tomatoes - thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

1.  preheat oven to 375 degrees.  lightly butter a 9 x 9-inch pan.  in a large bowl, combine cheddar, parmesan, oregano, basil and garlic.  season with salt and pepper and set aside.

2.  arrange half of the zucchini slices in the pan.  sprinkle 1/4 of the cheese and herb mixture on top.  arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.  repeat layers.

3.  melt butter in a skillet over medium heat.  stir in onions, and cook until soft and translucent.  stir in breadcrumbs, cook until they have absorbed the butter. sprinkle on top of casserole.

4.  cover loosely with foil, and bake in oven for 25 minutes.  remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes.

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