Tomato Zucchini Casserole

Tomato Zucchini Casserole

Test Kitchen

Category

Main Dish

Ingredients

  • 1 ½ cup Grated Cheddar Cheese

  • ⅓ cup Grated Parmesan Cheese

  • 2 Cloves Garlic, minced

  • ½ tsp Dried Oregano

  • ½ tsp Dried Basil

  • Salt and Pepper to Taste

  • 2 Medium Zucchinis, thinly sliced

  • 5 Plum Tomatoes, thinly sliced

  • ¼ cup Butter

  • 2 Tbsp Onion, finely chopped

  • ¾ cup Fine Bread Crumbs

Directions

  1. Preheat oven to 375 degrees.

  2. Lightly butter a 9x9” pan.

  3. Combine Cheddar, Parmesan, garlic, oregano, and basil in a large bowl.

  4. Season with salt and pepper, and set aside.

  5. Arrange ½ of the zucchini slices in the pan.

  6. Sprinkle ¼ of the cheese and herb mixture on top.

  7. Arrange ½ of the tomatoes and top with another ¼ of the cheese mixture.

  8. Repeat layers.

  9. Melt butter in a skillet over medium heat. Stir in onions and cook until soft and translucent.

  10. Stir in bread crumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

  11. Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake until the top is crusty and vegetables are tender, about 20 minutes.
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