Tomato Zucchini Casserole
| Ingredient List: |
| 1 1/2 cup - grated cheddar cheese |
| 1/3 cup - grated parmesan cheese |
| 1/2 tsp. - dried oregano |
| 1/2 tsp. - basil |
| 2 - cloves garlic, minced |
| - salt and pepper to taste |
| 2 - medium zucchinis, thinly sliced |
| 5 - plum tomatoes, thinly sliced |
| 1/4 cup - butter |
| 2 tbs. - finely chopped onions |
| 3/4 cup - fine bread crumbs |
| Directions: Recipe from allrecipes.com Preheat oven to 375 degrees. Lightly grease a 9x9 inch pan. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of 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 cheese mixture. Repeat layers. 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. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes. |
