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Zucchini & Tomato Casserole

Source of Recipe

Juaz


List of Ingredients

Zucchini & Tomato Casserole


1 tablespoon olive oil
1/2 cup chopped sweet onion
1 clove garlic, minced
3 zucchini, sliced into 1/4 inch thick slices (about 1-1/2 pounds)
8 ounces sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh dill, snipped or 1/2 teaspoon dried dill
3 medium roma tomatoes, sliced about 1/4 inch thick
1 cup grated cheddar cheese
1 tablespoon butter
1 cup fresh whole wheat bread crumbs
2 tablespoons grated parmesan cheese



Recipe


1 Preheat oven to 350 degrees.

2 Spray a 9 inch square pan with cooking spray, set aside.

3 In a large skillet, heat olive oil over medium heat.
4When hot, add onion, garlic and mushrooms and sautè for about 3-

4 minutes until starting to soften.

5 Add sliced zucchini and sautè about 5 minutes more.

6 Zucchini should be slightly soft.

7 Season with salt, black pepper and dill.

8 Now for the layers: In the 9 inch square pan, place half of the zucchini mixture.

9 Place half of the tomatoes on the zucchini and sprinkle on half of the cheddar cheese.

10 Add the rest of the zucchini.

11 Then the rest of the tomatoes.

12 Sprinkle with the rest of the cheddar cheese.

13 In the same skillet you cooked the zucchini in: melt the butter.

14 Add the bread crumbs and toss to coat with the butter.

15 Sprinkle the bread crumbs on top of the casserole.

16 Sprinkle the parmesan on top of the bread crumbs.

17 Bake in a 350 degree oven for 30- 40 minutes, or until vegetables are tender.

18 This is just delicious!

19 The top gets crusty and the vegetables are tender.