Tomato Zucchini Casserole

6 Servings

Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/3 cup shredded mozzarella cheese
  • 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 small zucchini, thinly sliced
  • 1/4 cup butter, divided
  • 2 medium tomatoes, thinly sliced
  • 2 tablespoons finely chopped onion
  • 1/2 cup dry bread crumbs

Directions

In a bowl, combine the first seven ingredients; set aside.

In a large skillet, sauté zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain.

Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture.

In a saucepan, sauté onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top.

Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.

 

Yield: 6 servings.