Tomato Zucchini Casserole
This traditional tomato zucchini casserole recipe is simple, makes a healthy dish and
is a great way to use
your summer harvest. Serves 6.
2 cups sliced zucchini
1 cup (1 medium) onion, thinly sliced
2 medium tomatoes, sliced
1 medium tomato cut into wedges
1/3 cup fine, dry, bread crumbs
salt and pepper
1/2 cup grated cheddar cheese
In a 1-1/2 quart baking dish, layer half each of the zucchini,
onions, sliced tomatoes, and bread crumbs, sprinkling generously
with salt and pepper to taste.
Repeat step one in a second layer then top with tomato wedges.
Cover with foil or lid and bake for 1-hour at 375˚F.
Uncover and sprinkle with cheese then return to oven until cheese melts.