Tomato/zucchini Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat over to 375°f/190°c.
• 2 combine cheeses, herbs, garlic, (optional salt), black pepper.
• 3 thinly slice zucchini and tomatoes.
• 4 butter an 8 inch, square pan.
• 5 arrange 1/2 the zucchini slices in the pan.
• 6 sprinkle with 1/4 of the cheese/seasonings mixture.
• 7 add 1/2 the tomato slices
• 8 sprinkle again with 1/4 of the cheese/seasonings mixture.
• 9 add and arrange remainder of the zucchini slices
• 10 sprinkle again with 1/4 of the cheese/seasonings mixture.
• 11 top with remaining tomato slices.
• 12 sprinkle with remaining 1/4 cheese/seasonings mixture.
• 13 in a small skillet melt butter and saute onion until soft.
• 14 add bread crumbs and stir until the butter is absorbed.
• 15 spread evenly over casserole.
• 16 cover loosely and bake in preheated oven for 30 minutes.
• 17 remove cover and continue baking for additional 20 - 25 minutes longer until top is crusty.