Tomato Zucchini Casserole (slightly adapted from AllRecipes, Servings: 6, Total Time: 1 hour, 15 minutes)
Ingredients
· 1 cup shredded Italian cheese mix
· 1/3 cup grated Romano cheese
· ½ tsp. dried oregano
· ½ tsp. dried basil
· 2 cloves garlic, minced
· salt and pepper to taste
· 2 medium zucchinis, thinly sliced
· 3 large plum tomatoes, thinly sliced
· ¼ cup margarine
· 2 Tbsp. finely chopped onion
· ¾ cup fine bread crumbs
Directions
1. Preheat oven to 375 degrees F. Spray a 9x9-inch pan with Pam.
2. In a large bowl, combine cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ 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 minutes.
I think that this dish has a nice flavor to it and the veggies cook through in the time that they are in the oven. I do recommend patting the zucchini and tomato slices dry with a paper towel and coating them with a mixture of garlic powder, oregano, and basil because the cheese and herb mixture only sticks to some of the veggies – those left high and dry just taste like veggies. My husband and I both enjoyed this dish and I do plan on making it again. The shredded Italian mix gave it more of an Italian taste than Cheddar would have (as the original recipe calls for), but ultimately, it’s your call!
