Wednesday, May 9, 2012

Easy Zucchini and Tomato Bake

It's that time of year to plant tomatoes and other veggies. I've planted in the past and usually have enough tomatoes and zucchini for us and all the neighbors. Here is an easy and tasty recipe for your crops.

Zucchini and Tomato Bake

Ingredients

1 1/2 cups grated Cheddar cheese
1/3 cup grated Italian Blend cheeses
1/2 teaspoon oregano
1/2 teaspoon basil
2 cloves fresh garlic, chopped
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 roma tomatoes, thinly sliced
1/4 cup butter
2 tablespoons chopped red onion
3/4 cup seasoned bread crumbs


Directions


1.Preheat oven to 375 degrees F (190 degrees C). Spray 9x9-inch pan with Pam cooking spray. I prefer butter flavor or olive oil flavor.


2.In a bowl, combine Cheddar, the Italian Cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside. We love garlic so sometimes I'll add an extra clove just because. I sometimes add or substitute pepper jack cheese if I want something just a bit spicier.


3.Arrange half of the zucchini slices in the pan. 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.


4.Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.


5.Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 more minutes.

I like to serve this with a pasta dish or seafood. I try to keep the entire meal light during the summer. A glass of chardonnay completes the meal. YUM!
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