Tomato Zucchini Casserole
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.—Alison Relkov, Cochrane, Alberta
Ingredients
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1 cup shredded cheddar cheese
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1/3 cup shredded mozzarella cheese
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1 teaspoon minced fresh basil or 1/2 teaspoon dried basil
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1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
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1 garlic clove, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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5 small zucchini, thinly sliced
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1/4 cup butter, divided
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2 medium tomatoes, thinly sliced
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2 tablespoons finely chopped onion
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1/2 cup dry bread crumbs
Directions
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1.
In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute 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.
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2.
In a saucepan, saute 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.
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