Tomato and Zucchini Bake
Tasty, but not Rob Approved!!!!
6 oz mozzarella cheese, shredded
1/2 cup parmesan cheese, finely grated
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, thinly sliced
2 large tomatoes, thinly sliced
1/4 cup butter
1/4 cup onion, finely chopped
3/4 cup bread crumbs
Preheat oven to 350 degrees. In a bowl, combine mozzarella, parmesan, half of basil, oregano, garlic, salt and pepper. In a lightly greased 8" square pan, place half the zucchini, and top with half the tomatoes. Place 1/4 of the cheese mixture over tomatoes and repeat with zucchini, cheese and tomatoes. Melt butter in small skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in breadcrumbs and remaining basil. Spread evenly on top of casserole, cover lightly with foil. Bake for 30 minutes, remove foil and bake another 25 minutes
Yield: 6 servings
