Tomato Zucchini Casserole

What a wonderful way to use up garden zucchini and tomatoes, by preparing the tasty Tomato Zucchini Casserole!

1 cup shredded cheddar cheese

1/3 cup grated Parmesan cheese

1/2 tsp. dried oregano

1/2 tsp. dried basil

1 clove garlic, minced

3 zucchini, thinly sliced and divided

2 tomatoes, sliced and divided

1/4 cup butter

2 Tbsp. onion, minced

1/2 cup Italian-flavored dry bread crumbs

Combine cheeses, oregano, basil and garlic. Set aside.

Spread half the zucchini and half the tomatoes in a greased 8 x 8 inch baking pan, sprinkle with half cheese mixture.

Repeat layers, set aside. Melt butter in a small skillet, add onion and saute until tender.

Remove from heat, stir in bread crumbs. Sprinkle over cheese layer, cover with aluminum foil.

Bake at 350 degrees for 30 minutes, uncover and bake 25 more minutes.

Serves 8

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