Tomato Zucchini Casserole


Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.

  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

  3. 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.

  4. 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.

  5. 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.

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