Zucchini Casserole – Vegetarian Recipe

Ingredients

• 2 medium zucchini (8 inch long), sliced into thin discs (1/8 inch thick)
• 3 large tomatoes, sliced into thin discs (1/8 inch thick)
• 1/2 tsp. dry oregano
• 1/2 tsp. dry basil (1/4 cup fresh, chopped)
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 1-1/2 cups Cheddar Cheese, shredded
• 1/2 cup Parmesan Cheese
• 1/4 cup onion, chopped
• 3 garlic cloves, chopped
• 2 Tbs. butter (or canola oil)
• 1/2 cup Italian Seasoned bread crumbs

Instructions

1. In a large bowl, combine the Cheddar Cheese, Parmesan Cheese, oregano, garlic, salt and pepper.
2. Set aside.
3. Grease the casserole dish, or spray with a  cooking spray.
4. Divide the sliced zucchini and sliced tomatoes into two equal parts.
5. Arrange the first half of the zucchini slices in the casserole dish, covering the whole bottom.
6. Sprinkle 1/4 of the cheese mixture over the zucchini layer.
7. Arrange the first haft of the sliced tomatoes over the cheese sprinkled zucchini.
8. Sprinkle 1/4 of the cheese mixture over the tomato layer.
9. Repeat the zucchini, tomatoes, cheese, layers again.
10. Set aside.
11. In a medium sauce pan, melt the butter, over medium heat.
12. Add the chopped onions and cook, stirring frequently, until translucent (2 minutes).
13. Add the chopped garlic and sautee another minute.
14. Turn off heat.
15. Add the seasoned bread crumbs, and mix until the butter is totally absorbed and onions are mixed in.
16. Preheat the oven to 375 degrees F.
17. Sprinkle the bread crumb mixture evenly all over the top of the casserole.
18. Cover with aluminum foil.
19. Bake for 20 minutes.
20. Uncover and bake for 20 minutes longer.
21. Let it cool for 5 minutes before serving.

Notes