Description
A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
Ingredients
- 1 ½ cups grated Cheddar cheese
- ⅓ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 medium zucchinis, thinly sliced
- 5 plum tomatoes, thinly sliced
- ¼ cup butter
- 2 tablespoons finely chopped onion
- ¾ cup fine bread crumbs
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
- In a large bowl
- combine Cheddar
- Parmesan
- oregano
- basil
- and garlic. Season with salt and pepper
- and set aside.
- 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.
- 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 the vegetables are tender
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 4