The Original Tomato Zucchini Casserole

prep time:: 15 minutes
total time:: 75 minutes

Makes 4 servings

While first hailing from Surrey, this recipe has made its way across the Straight of Georgia to the Alberni Valley. Many of my friends request it in the summer when they find themselves with an over abundance of tomatoes.. and zucchini.

ingredients

1 c grated cheddar
1/3 c parmesan
1 tsp oregano
1 tsp basil
1 clove minced garlic
1 tsp salt
1/4 tsp pepper
3 medium zucchini
2 large tomatoes
1/4 c butter
2 Tbsp chopped onion
1/2 c dried bread crumbs

directions

1
Preheat oven to 375°F
2
Combine first 7 ingredients.
3
Thinly slice zucchini and tomatoes.
4
Arrange half of the zucchini in a greased 8" square pan. Sprinkle 1/4 of the cheese mixture. Layer half the tomatoes, 1/4 of the cheese, rest of the zuchini, 1/4 of the cheese, rest of the tomatoes, rest of the cheese.
5
Melt butter in a saucepan and saute the onions. Add breadcrumbs and stir. Spread of on top of the vegetable/cheese layers.
6
Cover casserole and bake for 30 minutes. Uncover and bake for another 20-25 minutes.

notes

One friend has "lazified" this recipe by layering raw onions after the zucchini and tomato, sprinkling Italian seasoning and pepper, followed by cheese. Repeat layers. Top with cheesy buttery breadcrumbs. This is an excellent vegetarian main dish for 2.

Source: Megan