Tomato Zucchini Casserole
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.