Zucchini And Tomato Casserole

This vegetarian casserole is a great way to use up your home grown vegetables. It can be served as a meal or as a side dish.

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: You can use Mozzarella cheese too (about 1 cup).

By Connie from Oden, AR