Zucchini and Tomato Casserole
My mom used to make this dish with only tomatoes and thin zucchini from my dad's garden. Even my brother who doesn't eat much green loved it.
Croutons:
You can use store bought croutons but we always used our sourdough or better yet the sun dried tomato bread that is on special this month.
Cube up the bread the night before and leave it out on the counter to dry up a bit. Place in biggest mixing bowl you have. Sprinkle your favorite spices; we use dried oregano, basil and a little bit of dried thyme. We don't use salt as there is salt in the bread but you could use a few grinds of pepper.
Mix and add a ½ cup olive oil. Spread on baking sheet and dry them out in 320° oven.
Recipe for the Casserole:
Ingredients:
1½ Cups cheese mix (to your preference cheddar, mozzarella, and parmesan)
2 cloved chopped garlic
2 zucchini
2-3 ripe tomatoes
½ chopped onion
½ stick butter
½ cup bread crumbs
1 Teaspoon dry basil
1 Teaspoon dry oregano
Preparation:
1. In bowl combine cheese, garlic and spices. Add a touch of salt and a few grinds of pepper.
2. Butter a lasagna dish and lay your croutons on bottom of pan and sprinkle on ½ melted butter.2.
3. Put on single layer of tomatoes and sprinkle some of the cheese spice mixture.
4. Put on single layer of zucchini and more cheese mixture.
5. Layer on rest of tomatoes and zucchini.
6. Top with remaining cheese mix.
7. Sautee onions in remaining butter and add bread crumbs then sprinkle over top. Put foil on top then put into a 375° pre-heated oven for 20 min.
8. Take foil off and bake another 20-25 min until zucchini is tender.
