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

oven mitt
  1. 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.
  2. Repeat step one in a second layer then top with tomato wedges.
  3. Cover with foil or lid and bake for 1-hour at 375˚F.
  4. Uncover and sprinkle with cheese then return to oven until cheese melts.


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