Tomato and Zucchini Casserole

Ingredients List

• 1 ½ cups grated Cheddar cheese

• ⅓ cup grated Parmesan cheese

• 2 cloves garlic, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• salt and pepper to taste

• 2 medium zucchinis, thinly sliced

• 5 plum tomatoes, thinly sliced

• ¼ cup butter

• 2 tablespoons finely chopped onion

• ¾ cup fine bread crumbs

Instructions

Begin by gathering all the ingredients. Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with a light coat of butter.

In a large bowl, mix together Cheddar, Parmesan, garlic, oregano, and basil. Season with salt and pepper, then set the mixture aside.

Layer half of the zucchini slices in the prepared dish. Sprinkle one-quarter of the cheese and herb blend over the top.

Place half of the sliced tomatoes on top, followed by another quarter of the cheese mixture. Repeat the layering process.

In a skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent. Stir in the breadcrumbs and cook until they have soaked up the butter.

Sprinkle the breadcrumb mixture over the casserole before serving.

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking until the top is crispy and the vegetables are tender, about 20 more minutes.

Serve and savor!

Nutritional Information (per serving)