Zucchini And Tomato Casserole
Ingredients
- 1/4 cup olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/4-inch slices
- 2 Tbsp. minced fresh basil or 2 tsp. dried basil
- 1/2 cup Parmesan cheese
- 4 large tomatoes, peeled and sliced
- Salt and Pepper
- 1/2 cup fine dry bread crumbs
- 2 Tbsp. melted butter or margarine
Directions
Heat olive oil in frying pan. Cook onion and garlic, stirring constantly, about 3 to 4 minutes or until soft. Add zucchini. Cook over medium heat, stirring constantly for 3 to 5 minutes or until zucchini is turning golden, but are still firm. Place a layer of zucchini in buttered 1-1/2 quart casserole dish. Sprinkle with basil and Parmesan cheese. Top with a layer of tomatoes and sprinkle with salt and pepper. Repeat layers. Combine bread crumbs,, melted butter and sprinkle over vegetables. Bake without cover at 350 degrees F. for about 20 minutes. Serves: 6
Note: Use Mozzarella cheese too. (about 1 cup)
By Connie from Oden, Arkansas
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By
08/31/2008
hi connie. ive had this recipe for ages in my folder and tried it today. it was BRILLIANT1 im a vegetarian and served it up with a baked jacket potato. what a hit it was! thankyou so much for a great recipe.
By
03/26/2007
Thanks Connie, Been wondering what to do with
all that Zucchini in the freezer from last years
garden. Joyce
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08/31/2008
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