Name: Fresh Tomato Zucchini Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 6 medium sized roma tomatoes, thinly sliced; 4 small zucchini, thinly sliced; 3/4 cup shredded cheddar cheese; 1/2 cup grated parmesan cheese; 1 teaspoon dried Italian seasoning; 1/2 teaspoon garlic powder; 1/2 + 1/8 teaspoon kosher salt; 1/4 teaspoon ground pepper; 1/4 cup butter; 1/4 cup finely chopped red onion; 2/3 cup bread crumbs

Ingredients

6 medium sized roma tomatoes, thinly sliced
4 small zucchini, thinly sliced
3/4 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 + 1/8 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 cup butter
1/4 cup finely chopped red onion
2/3 cup bread crumbs

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375F degrees.
Lightly butter a 9×13 pan..
In a small bowl, combine both cheeses, Italian seasoning, garlic powder, salt and pepper; set aside.
Arrange half of the zucchini slices in the buttered dish. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a small skilled over medium heat. Stir in onions, and cook for 2-3 minutes until soft and translucent. Turn off heat and stir in breadcrumbs; season with a pinch of salt and pepper. Sprinkle evenly on top of casserole.
Cover the dish with foil, and bake 20 minutes. Remove foil, and bake uncovered 20-30 minutes more until the top is crispy and the vegetables are tender. Remove from oven and serve warm.