Tomato Zucchini Casserole

Print Print Without Images

tomato zucchini casserole

Using the fresh, local field tomatoes and the zucchini growing in our fields, this casserole features the best of the Autumn season! Enjoy as a side dish or as a vegetarian main course.

Ingredients

1 cup grated cheddar cheese (mozzarella is good too!)

1/3 cup freshly grated parmesan cheese

1 teaspoon eachof oregano and basil, or 1/2 teaspoon each if dried

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 medium zucchini

2 large tomatoes

1/4 cup butter

2 tablespoons finely chopped onions

1/2 cup bread crumbs

Method
  1. Combine cheeses, herbs, garlic, salt and pepper. Thinly slice zucchini and tomatoes.
  2. Butter a 8″ square pan. Preheat oven to 375 degrees.
  3. Arrange 1/2 the zucchini slices in the pan. Sprinkle with 1/4 of cheese mix, then 1/2 tomatoes. Sprinkle another 1/4 cheese mix. Arrange remaining zucchini on top. Sprinkle 1/4 cheese mix. Top with remaining tomatoes. Sprinkle 1/4 cheese mix.
  4. In small skillet, melt butter and saute onions for a few minutes. Add crumbs and stir until they absorb butter. Spread evenly on top of casserole.
  5. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 30 minutes until top is crusty.

Makes 8 side dish servings, or 4 main dish.