September 1, 2015
3/4 cups grated Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano or 2 tsp chopped fresh oregano
1/2 teaspoon dried basil or 2 Tbsp of chooped fresh basil
2 cloves garlic, minced
salt and pepper to taste
1 medium zucchinis, thinly sliced
3 thinly sliced plum tomatoes or 1 pint of cherry tomatoes (halved)
1/8 cup butter
1 finely chopped green onion
1/3 cup fine bread crumbs or cracker crumbs
Preheat oven to 375 degrees F (190 degrees C). Lightly butter 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 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.
I'm busy working on my blog posts. Watch this space!
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