Tomato Zucchini Caserole
Ingredients:
- grated Cheddar cheese - 1 1/2 cups
- grated Parmesan cheese - 1/3 cup
- dried oregano - 1/2 tsp
- dried basil - 1/2 tsp
- garlic, minced - 2 cloves
- salt and pepper - to desired taste
- zucchini, sliced thin - 2 medium
- plum tomatoes, sliced thin - 5
- butter - 1/4 cup
- fine chopped onion - 2 T
- fine bread crumbs - 3/4 cup
Instructions:
In a bowl, combine Cheddar, Parmesan, oregano, basil and garlic. Season with salt and pepper; set aside.
Arrange half of the zucchini in a buttered 9 x 9 inch casserole pan. Sprinkle 1/4 of cheese/ herb mixture on top. Arrange half of the tomatoes, top with 1/4 of cheese mixture. Repeat layers.
In a skillet, over medium heat melt 1/4 cup butter. Stir in onions, cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle over the top of casserole.
Cover loosely with foil. Bake in a preheated 375 degree oven for 25 minutes. Remove foil, bake until the top is crusty and vegetables are tender, about 20 minutes.
